Enchiladas de Pollo con Salsa Verde (Chicken Enchiladas with Green Sauce)

Ingredients

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 pound (450g) boneless, skinless chicken breasts 1 pound (450g) boneless, skinless chicken breasts
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 12 corn tortillas 12 corn tortillas
• 2 cups (200g) shredded Monterey Jack cheese 2 cups (200g) shredded Monterey Jack cheese
• Fresh cilantro, diced onions, and sour cream for garnish Fresh cilantro, diced onions, and sour cream for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook until they are tender and fully cooked, about 15-20 minutes. Remove the chicken from the broth and let it cool. Once cooled, shred the chicken using two forks.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the shredded chicken to the pan and season with cumin, dried oregano, chili powder, salt, and pepper. Stir well to combine and cook for an additional 5 minutes to allow the flavors to meld together.
4. 4.
   Preheat the oven to 350°F (175°C).
5. 5.
   Warm the corn tortillas in a dry skillet or directly over a gas flame until they become pliable.
6. 6.
   Spoon a generous amount of the chicken filling onto each tortilla and roll it tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
7. 7.
   Pour the green sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded Monterey Jack cheese evenly over the top.
8. 8.
   Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro, diced onions, and a dollop of sour cream.
10. 10.
    Serve hot and enjoy the authentic flavors of Mexico!

Treat your ingredients with care...

• Chicken breasts — Make sure to cook the chicken until it is fully tender and no longer pink in the center. Shredding the chicken while it's still warm makes the process easier.
• Corn tortillas — To make them more pliable, warm them up in a skillet or over a gas flame before filling and rolling.

Tips & Tricks

• For a spicier kick, add a diced jalapeño to the chicken filling.
• If you prefer a milder flavor, remove the seeds and membranes from the jalapeños before blending them into the green sauce.
• To save time, you can use store-bought green salsa instead of making the sauce from scratch.
• Customize the garnishes to your liking by adding sliced avocado, chopped tomatoes, or pickled jalapeños.
• Leftover enchiladas can be refrigerated and reheated for a quick and delicious meal the next day.

Serving advice

Serve the enchiladas hot, straight from the oven. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a platter, ensuring they are neatly lined up and topped with a generous amount of melted cheese. Garnish with a sprinkle of fresh cilantro, diced onions, and a dollop of sour cream for an appetizing presentation.