Chicken Enchiladas With Salsa Verde: A Flavorful Variation

Ingredients

For the Enchiladas:

For the Enchiladas:

1 half pounds boneless, skinless chicken breasts, cooked and shredded

1 (10.75 ounce) can condensed sour cream chicken enchilada recipe of chicken soup

1/2 cup milk

1 (4 ounce) can chopped green chiles, undrained

1 (4.5 ounce) can diced green chiles, undrained

1/2 teaspoon salt

1/4 teaspoon black pepper

12 (6-inch) corn tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

For the Salsa Verde:

1 half of cups contemporary tomatillos, husked

1 medium white or yellow onion, chopped

6 massive garlic cloves, smashed

1 jalapeño pepper, seeded and chopped

1/2 cup packed fresh cilantro leaves

1/4 cup packed fresh mint leaves

2 tablespoons contemporary lime juice

1 teaspoon nice sea salt

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

Preparation

Making the Salsa Verde:

Preparation:

Pick and chop the cilantro and parsley.

Peel and finely chop the onion and garlic.

Drain and coarsely chop the canned tomatillos.

Pit the jalapeño and mince it (remove the ribs and seeds for a milder salsa).

Zest and juice the lime.

Making the Salsa Verde:

In a big bowl, combine the cilantro, parsley, onion, garlic, tomatillos, jalapeño, lime zest, lime juice, salt, and black pepper.

Stir till well combined.

Taste and regulate the seasonings as needed, adding more jalapeño for warmth, lime juice for acidity, or salt and pepper for steadiness.

Let the salsa marinate for at least half-hour before utilizing, permitting the flavors to blend.

Preparing the Enchiladas:

Preparation:

Preparing the Enchiladas:

1. Cook the chicken: Season chicken breasts with salt, pepper, and cumin. Grill or pan-fry till cooked through. Shred or cube chicken when cooled.

2. Make the salsa verde: Combine tomatillos, onion, cilantro, jalapeno, lime juice, and garlic in a blender or food processor. Puree till easy.

3. Soften the tortillas: Heat a big skillet over medium heat. Lightly dip tortillas in warm water or oil for a couple of seconds to soften them.

4. Assemble the enchiladas: Spread a thin layer of salsa verde on the bottom of a greased 9×13 inch baking dish. Place a few spoonfuls of chicken and a sprinkling of cheese on every tortilla. Roll up enchiladas and place seam facet down in the baking dish.

5. Pour remaining sauce over enchiladas: Pour remainder of the salsa verde evenly over the enchiladas.

6. Cover and bake: Cover enchiladas with foil and bake in a preheated 350°F oven for 20-25 minutes, or till heated via and sauce is bubbling.

7. Garnish and serve: Sprinkle with extra cheese, cilantro, and onion. Serve immediately.

Baking the Enchiladas:

Preparation:

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add chicken and prepare dinner till browned on all sides.

3. Add onion and garlic to the skillet and prepare dinner till softened, about 5 minutes.

4. Stir in salsa verde, chili powder, cumin, and salt. Bring to a simmer and cook for 10 minutes, or till chicken is cooked by way of.

5. Remove skillet from heat and stir in cheese. Let cool slightly.

Baking the Enchiladas:

1. Spread about half of cup of the salsa verde over the bottom of a 9×13-inch baking dish.

2. Place tortillas in a single layer over the salsa verde.

3. Top tortillas with chicken combination, then with more salsa verde and cheese.

4. Repeat layers once extra.

5. Bake for 25-30 minutes, or till cheese is melted and bubbly and the enchiladas are heated via.

6. Let cool barely before serving.