Salsa-Verde Chicken Enchiladas

September 13, 2017

SALSA VERDE CHICKEN ENCHILADAS are a delicious and simple meal perfect for any occasion. They’re stuffed with chicken, salsa verde, cheese, and topped with more sauce, cheese, onions, pico, and crema. The ultimate easy Mexican meal!

For the Chicken:
• 2 pounds skinless, boneless chicken breasts or thighs (or 3 cups rotisserie chicken)
• 1 small onion, cut in half
• 4 cloves garlic, diced
• 1 tablespoon kosher salt
For the Salsa Verde (Green Sauce):
• 1 lb fresh tomatillos, husked, rinsed and cut into quarters (canned are okay to use)
• 1 small onion, peeled & chopped
• 1 garlic clove, peeled and chopped
• 2 serrano chiles, seeds removed, stemmed and chopped
• ½ cup fresh cilantro, rough chopped
• salt, to taste
For the Enchiladas:
• ½ cup canola oil
• 12 yellow or white corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream, crème fraiche or Mexican crema
• 1 cup queso fresco or cotija cheese, crumbled
• ½ medium sweet yellow onion, peeled and diced
• 2 fresh tomatoes, diced
• ¼ cup chopped fresh cilantro
• Garnishes: chopped avocado, pico de gallo,

1. Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with cooking spray. For the Chicken: 2. If using chicken breasts or thighs, place chicken in a large saucepan with onion, garlic and salt....
See the full directions on my site

Nutritions

Calories
910

Sodium
2466mg
102% DV

Fat
55g
85% DV

Protein
40g
81% DV

Carbs
45g
15% DV

Fiber
8g
32% DV