Enchiladas Verdes

Name: Enchiladas Verdes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 enchiladas
Cuisine: North America, Mexican
Ingredients: VERDE SAUCE:; 2 pounds tomatillos, husked; 1/2 medium onion, cut into wedges; 1 serrano pepper, seeded; 3 garlic cloves; 1 cup fresh cilantro leaves; 1 teaspoon salt; ENCHILADAS:; 2-1/2 cups shredded cooked chicken breast; 2 cups shredded Monterey cheese, divided; 1/4 cup chopped onion; 1/2 teaspoon ground cumin; 12 corn tortillas (6 inches); Diced avocado, sour cream and fresh cilantro, for topping

Total Time Prep: 40 min. + cooling Bake: 20 min.

Yield 12 enchiladas

Test Kitchen Approved

Slathered in a piquant green sauce and baked, chicken and cheese enchiladas verdes are a flavor-packed alternative to tacos.

Ingredients

VERDE SAUCE:
2 pounds tomatillos, husked
1/2 medium onion, cut into wedges
1 serrano pepper, seeded
3 garlic cloves
1 cup fresh cilantro leaves
1 teaspoon salt
ENCHILADAS:
2-1/2 cups shredded cooked chicken breast
2 cups shredded Monterey cheese, divided
1/4 cup chopped onion
1/2 teaspoon ground cumin
12 corn tortillas (6 inches)
Diced avocado, sour cream and fresh cilantro, for topping

Directions

Place tomatillos, onion and serrano pepper in a large saucepot or Dutch oven; cover with water. Bring to a boil; reduce to a simmer. Cook 10-12 minutes or until vegetables are slightly soft. Reserve 1/2 cup cooking liquid; drain remaining liquid. Set aside to cool slightly. Transfer vegetables and liquid to a high-powered blender; add garlic, cilantro and salt. Puree until smooth.
Preheat oven to 375°. In a large bowl, combine chicken, 1 cup cheese, onion, cumin and 1/2 cup verde sauce.
Spread 1 cup verde sauce over the bottom of a greased 13x9-in. baking dish.
Place 2 tablespoons chicken mixture off center on each tortilla. Roll up and place seam side down over sauce in prepared pan. Top rolled tortillas with remaining sauce; sprinkle with remaining 1 cup cheese.
Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. If desired, top with avocado, sour cream and cilantro.

Nutrition Facts

2 enchiladas: 392 calories, 16g fat (8g saturated fat), 78mg cholesterol, 682mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 31g protein.

Homemade verde salsa is a necessity for classic enchiladas verde, but don't let that extra step trick you into thinking this can't be an easy weeknight meal. Serve it with sour cream, cilantro and any other fixings you like. —Julie Andrews, Rockford, Michigan

Recipe Creator