How To Make Mexican Chicken Enchiladas Verdes Like A Pro – The Easy Way!
What To Know
- Place 2-3 tablespoons of the shredded chicken, 1/4 cup of the cheese blend, 1 tablespoon of the onion, and 1 tablespoon of the cilantro in the center of each tortilla.
- To make your own enchilada sauce, blend 1 pound of tomatillos, 1 onion, 2 cloves of garlic, 1 jalapeño, and 1 cup of chicken broth in a blender until smooth.
- The enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
In the vibrant realm of Mexican gastronomy, enchiladas verdes stand as a culinary masterpiece, tantalizing taste buds with their harmonious blend of savory flavors and vibrant colors. If you’re eager to embark on a culinary adventure and master the art of crafting these delectable delights, let us guide you through the enchanting process of making Mexican chicken enchiladas verdes.
Gather Your Culinary Arsenal
Before embarking on this culinary endeavor, ensure you have assembled the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 (15.5-ounce) can green enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can corn, drained
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 12 corn tortillas
- Olive oil, for greasing the pan
Embark on the Culinary Journey
1. Season and Cook the Chicken
Season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and add a drizzle of olive oil. Sear the chicken breasts for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet and shred it using two forks.
2. Simmer the Enchilada Sauce
Pour the green enchilada sauce into a medium saucepan and bring it to a simmer over medium heat. Stir in the black beans and corn. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
3. Assemble the Enchiladas
Grease a 9×13 inch baking dish. Dip each tortilla into the enchilada sauce to coat it. Place 2-3 tablespoons of the shredded chicken, 1/4 cup of the cheese blend, 1 tablespoon of the onion, and 1 tablespoon of the cilantro in the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
4. Bake to Perfection
Pour the remaining enchilada sauce over the enchiladas. Sprinkle the remaining cheese blend on top. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with additional cilantro and chopped onion. Serve with your favorite toppings, such as sour cream, guacamole, or pico de gallo.
Tantalizing Variations
1. Spicy Enchiladas
For a fiery twist, add 1-2 chopped jalapeños to the enchilada sauce.
2. Vegetarian Enchiladas
Substitute the chicken with sautéed vegetables, such as bell peppers, zucchini, and mushrooms.
3. Creamy Enchiladas
Stir 1/2 cup of sour cream into the enchilada sauce for a rich and creamy flavor.
Frequently Discussed Topics
1. Can I use other types of tortillas?
Yes, you can use flour tortillas or whole wheat tortillas.
2. How can I make my own enchilada sauce?
To make your own enchilada sauce, blend 1 pound of tomatillos, 1 onion, 2 cloves of garlic, 1 jalapeño, and 1 cup of chicken broth in a blender until smooth.
3. How can I store the enchiladas?
The enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. What are some other fillings I can use?
You can use other fillings, such as ground beef, shredded pork, or vegetables.
5. Can I freeze the enchiladas?
Yes, you can freeze the enchiladas before baking. Wrap them individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.