Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!
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
¼ cup chopped fresh cilantro
1 bay leaf
1 teaspoon whole black peppercorns
1 (4 ounce) can chopped green chile peppers
¾ cup heavy cream
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
