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Green Chicken Enchiladas (Easy Simple Enchiladas Verdes)

This easy shredded chicken green enchiladas come together fairly quickly for a simple weeknight meal full of authentic MExican flavors!
Course Main Course
Cuisine Latin American, Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 people

Ingredients

Green Enchilada Sauce

  • 10 tomatillos
  • 1 poblano pepper deseeded, cut into 4 pieces
  • 1 anaheim pepper deseeded, cut into 4 pieces
  • 1 small white onion cut in half
  • 7 garlic cloves peeled
  • 4 sprigs of oregano use fresh, not dried
  • 1 tbsp canola oil any other oil will do as well
  • 1 tsp kosher salt
  • 1/4 tsp cumin
  • 1/3 bunch cilantro

Everything Else

  • 10 corn tortillas
  • 6 cups water
  • 1 tsp kosher salt to salt the cooking water
  • 1 lb chicken breast, shredded
  • 10 corn tortillas
  • 8 oz shredded mozzarella cheese

Instructions

Green Enchilada Sauce

  • Preheat oven to 425°F.
  • Line a large cookie sheet or baking tray with parchment paper.
  • Rinse all the veggies
  • Cut the top of the stem off the poblano and anaheim pepper. Cut in half lengthwise (from root to tip) and take out the seeds. Cut in half again, to end up with 4 pieces of each. Set aside. 
  • Cut the ends off a small white onion, then cut in half. Set aside. 
  • Peel 7 cloves of garlic. Set aside. 
  • Take husks off tomatillos if you haven't already. Set aside. 
  • Add all veggies to the parchment lined baking sheet, add 4 sprigs of oregano. 
  • Drizzle the veggies with oil, and sprinkle with about 1 tsp of kosher salt. 
  • Place baking sheet in the oven and roast for 30 minutes. 
  • Once 30 minutes are up, use tongs to put everything in a blender.
  • Add 1/4 tsp cumin, and 1/3 cup cilantro to blender and pulse until everything comes together, about 10 seconds. 
  • Taste the sauce and add 1/2 tsp kosher salt if it needs more salt.

Green Chicken Enchiladas

  • While the veggies are roasting in the oven, set 6 cups of water to boil in a large pot or ducth oven over high heat.
  • Once the water boils, add salt and chicken breasts. Depending on the thickness of the breasts it'll take 5-15 minutes.
  • Make sure the chicken cooks all the way through, and use a meat thermometer to easily check. You want the internal temperature of the chicken to be at least 165°F.
  • Once the chicken is cooked all the way through, let rest for a few minutes.
  • Once the chicken has rested, put it in a stand mixer and mix on low or stir with the paddle attachment. Mix until the chicken is shredded, it'll take a few minutes.
  • Take 1 cup of enchilada sauce and mix it with your shredded chicken. Set aside
  • Spread ½ cup of the green sauce on a 9 by 13 baking pan.
  • Warm up your tortillas.
  • Start forming the enchiladas by placing some of the shredded chicken in the middle of the tortillas. Roll each tortilla and place in the baking pan.
  • Repeat with all your tortillas, or until the baking pan is full.
  • Drizzle the remaining green sauce on top of the rolled enchiladas.
  • Top with shredded cheese, ensuring that you cover the whole pan.
  • Stick the pan in the oven under the broiler. Eyeball it, and only take it out of the oven when the cheese is all melted and bubbly.