Shredded Chicken Enchiladas with Creamy Salsa Verde
Servings: 5 servings
Calories: 936kcal
These shredded chicken enchiladas are filled with plump, juicy chicken and bold flavors. Topped with a creamy salsa verde sauce, this recipe infuses every bite of the enchiladas with cheesy deliciousness.
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Ingredients
Shredded Chicken
- 1 chicken breast
- 2 chicken thighs
- 1/2 cup white onion rough cut
- 2 oz roasted green chilies
- 1/2 ancho chili dried rough cut
- 1/2 tbsp lime juice
- 1/2 tsp Mexican oregano
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Enchilada Filling
- 3 cups shredded chicken
- 10 corn or flour tortillas
- 1 cup shredded Mexican cheese
- 1 4 oz can roasted green chilies
Creamy Salsa Verde Sauce
- 6 oz salsa verde
- 8 oz chicken stock
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup sour cream
Topping
- 1 cup shredded Mexican cheese
- a small amount of minced cilantro
Instructions
Shredded Chicken
- In a large pot sauté the onion and green chilies in a little cooking oil for a few minutes.
- Place the chicken, skin side down to brown for 3 to 4 minutes. Cover the chicken with 3 to 4 cups water, turn the heat down to a simmer, add the ancho chili and Mexican oregano and cook uncovered on a low simmer for 90 minutes. The chicken should be entirely covered by the water.
- When the chicken is cooked all the way through, remove it from the pot and let it cool for 10 to 15 minutes before shredding. It should be cool enough that you can touch it with your hands. To shred the chicken, remove the skin and use your hands to pull it into bite-sized pieces.
- Once the chicken has been shredded, mix it with the chili powder, cumin, lime juice, salt, and pepper.
Filling & Sauce
- While the chicken is stewing make a little roux by heating the butter and flour in a sauce pan over medium heat. Once they’ve formed a roux, which will look like a light brown paste, add in the salsa verde and chicken stock.
- Continue stirring the sauce while it cooks for a few minutes. Once the sauce has started to thicken, take it off the heat and let it cool for at least 20 minutes before adding the sour cream. After the sauce has cooled, stir in the sour cream until the two are combined.
- To make the filling mix the shredded chicken with the roasted green chilies, cilantro, and 1 cup of cheese in a large bowl.
Prepping the Enchiladas
- Warm up the tortillas in the microwave or oven until they are soft and pliable.
- Place a small scoop of the filling, around 1/2 to 3/4 cup, in the center of the tortilla. Fold the tortilla in half pulling back on the tortilla to compact the filling. Fold the sides in and flip the tortilla over the filling like you’re wrapping a present.
- Place the tortilla in a lightly greased baking dish so the folded side is down. Continue making the enchiladas until the filling is all used up. This recipe makes 8 to 10 enchiladas depending on the size of the tortillas and how much filling is used.
- Pour the sauce over the enchiladas, spreading it evenly. Spread the remaining cheese over the top of the enchiladas along with a sprinkling of cilantro and bake them in a 350ºF oven for 20 to 25 minutes. The enchiladas are done when they start turning a nice golden brown.
Nutrition
Calories: 936kcal | Carbohydrates: 55g | Protein: 66g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 250mg | Sodium: 2209mg | Potassium: 1029mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2255IU | Vitamin C: 12mg | Calcium: 505mg | Iron: 4.6mg
