You could make this Chicken and Salsa Verde Enchiladas a 15-minute dinner by buying a 16 to 20 oz jar of tomatillo salsa and using that in place of the homemade one used in the recipe. The hardest part of this dish is making the salsa. As long as you have a blender it is really easy and the fresh tomatillos taste so delicious. Just brown the veggies under the broiler and blend them up when they are done.
Queso fresco and Chihuahua are Mexican cheeses. You can find them either near the refrigerated tortillas or in the specialty cheese area. The Chihuahua is very mild and melts so perfectly, the queso fresco is crumbly and salty. If you could not find these at your store you could substitute jack and feta, no problem. This recipe will serve four people, 2 enchiladas per person. Serve it with some Mexican rice Southwestern Cauliflower, or salad to round out the meal.
A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow our Facebook page where we post all of our new recipes and ideas!
There are links on this site that can be defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
[AmazonAd3]
Salsa Verde and Chicken Enchiladas
Ingredients
- 1 red onion cut in half
- 1 pound tomatillos husked, rinsed, and cut in half
- 1 jalapeno cut in half*
- 1/2 cup chicken stock
- 1/4 teaspon sugar
- 8 corn tortillas
- 2-3 cups cooked shredded chicken **
- 1 1/2 cups Monterey Jack or Chihuahua cheese shredded
- 1/3 cup cilantro chopped
- 3/4 cup queso fresco cheese
- cooking spray
- salt and pepper
Instructions
- Preheat your broiler. Place half the onion, tomatillos, and jalapeno on a baking sheet and broil until the veggies are soft and a little brown, about 10 minutes. Make sure they do not burn and flip them if needed. Thinly slice the other half of the onion and save for later. Take the cooked veggies from the tray and add them to a blender with the sugar, 1/2 teaspoon of salt, stock, and blend to make your salsa.
- Spray a 13 x 9 dish with cooking spray. Mix together the chicken, half of the shredded cheese, half of the cilantro, and 1/4 cup of the salsa. Wrap the tortillas in a damp paper towel and microwave for 1 minute. Working quickly take a tortilla and place some of the chicken mixture down the middle of the tortilla, wrap up and set in the baking dish seam side down. Repeat this until they are all in the baking dish.
- Spray the tops of the enchiladas with some cooking spray and place under the broiler for a few minutes until they begin to turn golden. Remove from the broiler and top evenly with the remaining salsa and jack cheese. Again, place under the boiler until the cheese is melted and starting to brown. Remove and top with the sliced onion, crumbled queso fresco, and remaining cilantro. Enjoy!
