Delicious chicken enchiladas topped with a creamy salsa verde made from tomatillos, green chiles, and cilantro taste authentic and aren't difficult to make at home.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
610 Calories
Recipe Instructions
Step 1
Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 3
Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
Step 4
Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
Step 5
Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
Step 6
Bake in the preheated oven until bubbly, about 20 minutes.
Ingredients
1 teaspoon salt
1 large egg
1 bay leaf
1 teaspoon whole black peppercorns
1 (4 ounce) can chopped green chile peppers
cooking spray
1 tablespoon oil
3 (5 ounce) boneless chicken thighs
1 medium onion, coarsely chopped, divided
2 cups shredded Monterey Jack cheese, divided
3 tablespoons crumbled cotija cheese
1 (12 ounce) can tomatillos, drained
1 small serrano pepper, seeded and deveined, or to taste
