December 30, 2019
Enchiladas Verdes
These are a tasty and filling spicy meal! You can add more peppers if you want more heat.
Servings: 3
Calories: 376kcal
Ingredients
For Chicken:
- 3/4 pound chicken breast
- 2 cups chicken broth
- 1/4 white onion
- 1 clove garlic smashed
- 2 teaspoons salt
For Chili Sauce:
- 1/2 pound fresh tomatillos husks removed (smaller are better as they are less bitter)
- 1 serrano pepper or to taste, more for more heat, tops removed
- 1/8 white onion
- 1 clove garlic
- 1/4 teaspoon salt and more to taste
For Enchiladas:
- 6 slices turkey breast lunchmeat thin as these will be tortilla replacements
- 1/2 cup Pepper Jack cheese shredded
- 1/2 cup sour cream
For Garnish:
- 1/4 cup cilantro chopped
- sour cream for serving
- 1/2 cup queso fresco crumbled, for serving
Instructions
- Add the chicken, broth, 1/4 onion, garlic clove, and salt to a pot and bring to a boil and cook at a boil for 20 minutes. Place chicken on a plate to cool and let sit until cool enough to handle then shred with two forks. Reserve some of the broth for the sauce.
- While chicken cooks, prepare the chilis verde sauce: place whole tomatillos and pepper in a small pot and cover with water and bring to a boil. Cook until the tomatillos have transformed from their bright green raw state to a dull green, about 10 minutes. Drain water off and transfer to a blender. Add 1/4 onion and the other garlic clove and salt. Process until completely smooth, adding the reserved chicken stock to reach your desired texture.
- Preheat the oven to 350ºF and grease an 8×8 inch glass baking dish.
- Combine the shredded chicken, Mexican cheese, Monterey Jack, and sour cream in a large bowl. Stir to combine and season to taste with salt and pepper.
- Fill the turkey breast slices with the shredded chicken mixture then roll and place seam side down in the greased baking dish. Pour the chili sauce over top, sprinkle with additional cheese, if desired and bake at 350ºF for 20 minutes, or until browned and bubbling. You can also broil for a couple of minutes at the end to ensure a browned topping.
- Let cool for 5-10 minutes then plate. Garnish with sour cream, queso fresco, fresh cilantro, diced avocado, and a squeeze of lime juice.
Nutrition Facts
Enchiladas Verdes
Amount per Serving
Calories
376
% Daily Value*
Fat
22
g
34
%
Saturated Fat
11
g
69
%
Cholesterol
125
mg
42
%
Sodium
2754
mg
120
%
Potassium
841
mg
24
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
35
g
70
%
Vitamin A
766
IU
15
%
Vitamin C
24
mg
29
%
Calcium
309
mg
31
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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