Chicken Enchiladas Verdes Recipe - Allrecipes.com
Chicken Enchiladas Verdes Recipe
  • READY IN ABOUT hrs

Chicken Enchiladas Verdes

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"I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!"

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Ingredients Edit and Save

Original recipe makes 1 casserole Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
  3. Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
  4. Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
  5. Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
  6. Bake in the preheated oven until bubbling, about 25 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 45 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Nov 24, 2013

We have a garden and my husband grows tomatillos and jalapenos, among other wonderful things. We also have lime tree, so a lot of the ingredients came from our own back yard!

 
Jul 24, 2014

I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a cup of papalo to add to the cilantro I had. Next time I'll make sure I have all the right ingredients, and I bet it will be a five-star dish!

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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