Chicken Enchiladas Verde

Make this family-ready meal, packed with Grilled & Ready® chicken and a variety of Mexican essentials–including a sprinkling of exotic spices. Recipe provided by “We Like to Cook” – Grilled & Ready® product recipe contest finalist.
Make this family-ready meal, packed with Grilled & Ready® chicken and a variety of Mexican essentials–including a sprinkling of exotic spices. Recipe provided by “We Like to Cook” – Grilled & Ready® product recipe contest finalist.

Chicken Enchiladas Verde

Prep Time
20

MINUTES

20 minutes
Cook Time
50

MINUTES

50 minutes
Serves
5

Calories
590

  • Calories590
  • Total Fat25 g
  • Cholesterol115 mg
  • Sodium1260 mg
  • Total Carbohydrate43 g
  • Protein49 g

Ingredients

  • 22 ounce Fully Cooked Frozen Grilled Chicken Breast Strips

  • 12 whole tomatillos

  • 1/2 cup onion, chopped

  • 2 clove garlic, chopped

  • 2 tablespoon olive oil

  • 1/2 teaspoon cumin

  • 1 cup chicken broth

  • 1 salt, to taste

  • 2 jalapeno peppers, roasted, peeled, seeded and chopped

  • 2 tablespoon lime juice, fresh

  • 1/4 cup cilantro

  • 1/4 cup parsley

  • 10 corn tortillas, 6"

  • 1 cup white beans, cooked, optional

  • 2 cup Mexican cheese blend, grated

  • 1 lettuce, shredded, optional

  • 1 sour cream, optional

  • 1 guacamole, optional

Cooking Instructions

  • Remove papery husks from tomatillos, rinse well and chop coarsely.
  • In a saucepan, sauté onion and garlic in olive oil until soft.
  • Add tomatillos, cumin, broth and salt. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from the heat and allow to cool slightly (or longer if making ahead).
  • Place chili peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin, seed and core the roasted chili peppers.
  • Preheat oven to 350°F.
  • Place tomatillo sauté, roasted chili peppers, lime juice, cilantro and parsley in a food processor and pulse until all ingredients are finely chopped and smooth. Season to taste with salt.  
  • Pour the salsa verde into a shallow bowl or baking dish. Dip each tortilla in the salsa to soften it. Lay dipped tortilla flat in an ungreased 9” X 13” baking dish and fill each with about a tablespoon of white beans, a tablespoon of cheese, and several slices of  Grilled & Ready Fully-Cooked Chicken Breast Strips down the center. Fold the tortilla in thirds over the filling and place seam-side-down in the dish. Repeat with remaining tortillas. 
  • Pour the remaining salsa verde over the top. Cover the top of the enchiladas with remaining cheese.
  • Cover with foil and bake at  350°F for 30 minutes, until heated through.
  • Remove foil and cook for a few more minutes until the cheese is browned and bubbly. Serve enchiladas on a plate topped with shredded lettuce, sour cream and/or guacamole.

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