Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.
Ingredients
- 5 large chicken breasts
- salt and ground black pepper to taste
- water
- 5 fresh tomatillos, husks removed
- 1 serrano pepper, or more to taste
- 2 cloves garlic
- 3 poblano peppers
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- ½ cup vegetable oil
- 12 corn tortillas
- 2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
- 4 tablespoons Mexican crema
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
Step 3
Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
Step 4
Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
Step 5
Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
Step 6
Remove chicken from the water in the pot and shred using a fork.
Step 7
Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
Step 8
Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
Step 9
Bake in the preheated oven until cheese starts to brown, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 476 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat12g | 60% |
Cholesterol100mg | 33% |
Sodium454mg | 20% |
Total Carbohydrate22g | 8% |
Dietary Fiber3g | 11% |
Total Sugars1g | |
Protein27g | |
Vitamin C21mg | 107% |
Calcium295mg | 23% |
Iron2mg | 8% |
Potassium306mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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