Chicken enchiladas with green sauce, a cornerstone of Mexican cuisine, are a testament to the country’s rich culinary heritage. While pinpointing the exact origin is difficult, the dish’s components – corn tortillas, chilis, and chicken – have deep roots in pre-Hispanic Mexico. Corn, a staple crop for millennia, formed the basis of the tortilla, while various chili peppers provided both flavor and preservation. The use of chicken likely evolved after the Spanish conquest, introducing a new protein source to existing cooking methods. The evolution of enchiladas, from simple fillings wrapped in tortillas to the elaborate creations we see today, reflects centuries of culinary innovation.
The specific combination of chicken and green sauce is a regional variation, likely originating in central and northern Mexico, where tomatillo-based sauces are prevalent. Tomatillos, with their tart and slightly tangy flavor, provide the characteristic bright green hue and unique taste of these enchiladas. The creamy texture often achieved through the addition of cheese further enhances the dish’s appeal. Although precise statistics on consumption are hard to come by, enchiladas in general are incredibly popular across the United States and Mexico, appearing on countless menus and in countless homes. It’s a dish that transcends socioeconomic boundaries, enjoyed by all.
Beyond its deliciousness, chicken enchiladas with green sauce hold significant cultural importance. They are often served at family gatherings, fiestas, and celebrations, embodying the spirit of sharing and community. The preparation itself can be a communal activity, with family and friends working together to assemble and bake the enchiladas. This shared experience strengthens bonds and perpetuates culinary traditions across generations. Furthermore, the dish’s versatility reflects the adaptable nature of Mexican cuisine; variations abound using different types of cheese, chilis, and even adding vegetables like onions and potatoes. This adaptability makes it a beloved dish across a wide spectrum of tastes.
Ingredients and Measurements
This recipe yields approximately 12 enchiladas. Adjust quantities as needed for larger or smaller batches. Accurate measurements are crucial for achieving the perfect balance of flavors and texture.
For the Chicken Filling:
- 2 lbs boneless, skinless chicken breasts: Choose high-quality chicken for the best flavor. You can use rotisserie chicken to save time, but the flavor will be slightly different.
- 1 medium yellow onion, finely chopped (approximately 1 cup): The onion provides a subtle sweetness and depth of flavor. Use a sharp knife for consistent chopping.
- 2 cloves garlic, minced: Fresh garlic is preferred for its vibrant flavor. If using pre-minced garlic, reduce the quantity slightly.
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained: The undrained juice adds moisture and flavor to the filling. Choose a brand with a good balance of heat and flavor.
- 1 teaspoon ground cumin: Cumin is a key spice that enhances the savory notes of the chicken.
- 1/2 teaspoon chili powder: Adjust this amount to your preferred level of spiciness.
- 1/4 teaspoon oregano: Adds a subtle earthy flavor that complements the other spices.
- Salt and freshly ground black pepper to taste: Season generously throughout the cooking process.
- 2 tablespoons olive oil: Use a high-quality olive oil for the best flavor.
For the Green Sauce:
- 1 (10 ounce) can diced green chilies: Use a brand with a good balance of heat and flavor. For a milder sauce, drain some of the liquid.
- 1 (4 ounce) can chopped green chilies: Adds extra heat and a vibrant green color to the sauce.
- 1 cup chicken broth: Use low-sodium broth to control the salt content of the dish.
- 1/2 cup sour cream or Mexican crema: Adds creaminess and richness to the sauce. Greek yogurt can also be used as a substitute.
- 1/4 cup chopped cilantro: Fresh cilantro adds a bright, herbaceous flavor. If you don’t like cilantro, you can omit it or substitute with parsley.
- 1 tablespoon lime juice: Adds a touch of acidity to balance the richness of the sauce. Freshly squeezed lime juice is recommended.
- Salt and freshly ground black pepper to taste: Season to taste, adjusting the amount according to your preference.
Other Ingredients:
- 12 corn or flour tortillas: Choose your preferred type of tortilla. Warming them before filling makes them more pliable.
- 2 cups shredded Monterey Jack cheese: You can use other Mexican cheeses like cheddar or queso quesadilla.
- 1/2 cup shredded cheddar cheese (optional): Adds a different flavor dimension and texture.
Important Note: Always taste and adjust seasonings as needed. The amount of chili powder and other spices can be adjusted to your preference for heat level.
Preparation of Chicken Filling
The success of your chicken enchiladas hinges on a flavorful and tender chicken filling. This section details how to prepare a delicious filling that perfectly complements the green sauce.
Begin by cooking 1.5 lbs boneless, skinless chicken breasts. You can achieve this by boiling, baking, or poaching. Boiling is the quickest method: place the chicken breasts in a pot with enough water to cover, add 1 teaspoon of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. Alternatively, baking at 375°F (190°C) for 30-40 minutes, or poaching in chicken broth for a richer flavor, are equally effective.
Once the chicken is cooked, allow it to cool slightly before shredding it with two forks. Avoid using a food processor as this can result in a mushy texture. Shred the chicken into relatively small, consistent pieces for even cooking and distribution within the enchiladas.
While the chicken cools, prepare the remaining ingredients. Finely chop 1 medium onion and 2 cloves of garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until softened and translucent. Don’t brown the onions, simply soften them; browning can lead to a bitter taste.
Next, add the shredded chicken to the skillet. Stir in 1 (10 ounce) can of diced tomatoes and green chilies (Rotel), undrained, 1/2 cup of chicken broth, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/4 teaspoon of oregano. Adjust the spices to your preference; you can add more chili powder for extra heat or more cumin for a deeper flavor.
Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the chicken to absorb the liquid. Taste and adjust seasoning as needed. You can add a pinch of salt and pepper to enhance the flavor profile. The filling should be moist but not watery. If it’s too watery, simmer uncovered for a few more minutes to reduce the liquid.
Once the filling has cooled slightly, it’s ready to be used to stuff your enchiladas. Ensure the filling is not too hot when you assemble the enchiladas to prevent burning your hands.
Green Sauce Preparation
The vibrant green sauce is the heart and soul of these chicken enchiladas. Making it from scratch elevates the dish to a whole new level of flavor. This recipe yields approximately 2 cups of sauce, enough for a generous batch of enchiladas.
Ingredients:
- 1 pound tomatillos, husked and rinsed
- 4-6 serrano peppers, stemmed (adjust to your spice preference; remove seeds for milder sauce)
- 1/2 large white onion, roughly chopped
- 4 cloves garlic, peeled
- 1/4 cup chopped cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice (about 1 large lime)
- 1 tablespoon vegetable oil
Instructions:
First, roast the tomatillos, peppers, and onion. Preheat your broiler to high. Arrange the tomatillos, serrano peppers, and onion on a baking sheet. Broil for 8-10 minutes, turning halfway through, until the tomatillos are softened and slightly charred and the peppers are blistered. Watch carefully to prevent burning.
Once roasted, transfer the vegetables to a blender. Add the garlic, cilantro, cumin, salt, pepper, lime juice, and vegetable oil. Blend until completely smooth. You may need to stop and scrape down the sides of the blender a few times to ensure a consistent texture. For a smoother sauce, strain the mixture through a fine-mesh sieve, discarding the solids. This step is optional, but it results in a remarkably velvety sauce.
Taste and adjust seasoning as needed. You might want to add more lime juice for acidity, salt for depth, or a pinch of sugar to balance the spice. The sauce should be vibrant green, slightly spicy, and tangy.
Professional Tip: For a deeper, richer flavor, consider adding a small amount (about 1/4 cup) of roasted poblano peppers along with the tomatillos and serranos. This will add a subtle sweetness and complexity to the sauce.
Storage: The green sauce can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well; simply pour it into freezer-safe containers, leaving some headspace for expansion.
Assembly of Enchiladas
With your delicious chicken filling and vibrant green sauce prepared, it’s time to assemble the enchiladas. This step requires a bit of finesse, but with practice, you’ll become an enchilada-rolling pro! We’ll be making approximately 12 enchiladas with this recipe, but you can easily adjust the quantities based on your needs and pan size.
Preheat your oven to 375°F (190°C). This ensures the cheese melts beautifully and the enchiladas heat through evenly. Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil. This prevents sticking and makes cleanup a breeze.
Prepare your tortillas: Warm your corn tortillas to make them pliable. You can do this by microwaving them for 10-15 seconds, wrapped in a damp paper towel, or by quickly heating them in a dry skillet for a few seconds per side. Avoid over-heating, as they can become brittle and break easily.
Fill and roll: Lay a warm tortilla flat on a clean surface. Add approximately 1/4 cup of the chicken filling to the center of the tortilla. Don’t overfill; this will make rolling difficult and could lead to spills. Fold in the sides of the tortilla, then tightly roll it up from the bottom, tucking in the filling as you go. Place the rolled enchilada seam-down in the prepared baking dish.
Repeat the process: Continue filling and rolling the remaining tortillas until the baking dish is full. Arrange the enchiladas snugly together, ensuring they don’t overlap excessively. Aim for a uniform layer to ensure even cooking.
Pour the sauce: Once all the enchiladas are in the dish, generously pour the green sauce over them, ensuring each enchilada is coated. You might need to use a spoon to help distribute the sauce evenly. Reserve some sauce for garnish, if desired.
Top with cheese: Sprinkle a generous amount of shredded Monterey Jack cheese (about 1.5 cups) over the enchiladas. You can also use a blend of cheeses for added flavor and texture. The cheese helps create a nice, gooey topping and adds richness.
Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown, and the enchiladas are heated through. Keep an eye on them to prevent burning. Let them rest for about 10 minutes before serving. Garnish with extra green sauce, chopped cilantro, and sour cream, if desired.
Enjoy your homemade Chicken Enchiladas with Green Sauce!
Baking Instructions
Preheat your oven to 375°F (190°C). This ensures even baking and prevents the enchiladas from becoming soggy or undercooked. Proper preheating is crucial for a successful bake.
Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil. This will prevent sticking and make cleanup easier. You can also line the dish with parchment paper for even easier cleanup, though it’s not strictly necessary.
Carefully arrange the filled enchiladas in the prepared baking dish. Ensure they are snugly nestled together, but not overcrowded. Overcrowding can hinder even cooking and result in unevenly heated enchiladas.
Pour the remaining green sauce evenly over the enchiladas, covering them completely. Don’t be shy with the sauce! This not only adds flavor but also helps to keep them moist and prevents them from drying out during baking.
Sprinkle the top generously with shredded cheddar cheese (approximately 1 ½ cups). You can also use a blend of cheeses, such as Monterey Jack or pepper jack, for added flavor and texture. The cheese adds a delicious topping and helps create a beautiful, browned crust.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through. Keep a close eye on them during the last 5 minutes to prevent burning. Oven temperatures can vary, so start checking for doneness around the 20-minute mark.
Once baked, remove the enchiladas from the oven and let them rest for about 10 minutes before serving. This allows the filling to set slightly and makes them easier to handle. Allowing them to rest prevents the filling from spilling out when you serve them.
Serve immediately and enjoy your delicious homemade chicken enchiladas with green sauce! They are best served hot, but leftovers can be stored in the refrigerator for up to 3 days.
Optional: For extra crispy enchiladas, you can broil them for the last 2-3 minutes of baking time. Keep a very close eye on them while broiling to prevent burning.
Serving Suggestions
Your delicious Chicken Enchiladas with Green Sauce are ready! Now, let’s talk about how to best present and enjoy this flavorful dish. While they’re fantastic on their own, a few thoughtful additions can elevate the dining experience.
Serving Temperature: For optimal enjoyment, serve your enchiladas immediately after baking. The cheese will be melted and bubbly, and the filling will be perfectly warm. If you need to keep them warm, do so in a low oven (around 200°F) for no more than 15-20 minutes to prevent drying out.
Garnish Suggestions: A sprinkle of fresh cilantro adds a vibrant pop of color and a refreshing herbaceous note. About 2 tablespoons of chopped cilantro per serving is a good starting point. Similarly, a dollop of Mexican crema fresca (about 1-2 tablespoons per enchilada) provides a creamy counterpoint to the spicy green sauce. Consider a sprinkle of crumbled cotija cheese (approximately 1 tablespoon per serving) for a salty and slightly crumbly texture.
Side Dish Pairings: These enchiladas pair wonderfully with a variety of classic Mexican sides. A simple Mexican rice (about ½ cup per serving) adds a comforting carbohydrate element. Refried beans (about ¼ cup per serving) provide a hearty and flavorful complement. For a fresher option, consider a vibrant salad with a lime vinaigrette (about ½ cup per serving). A small side of pickled onions or jalapeños adds a nice acidic punch to balance the richness of the enchiladas.
Recommended Quantities: For a satisfying meal, plan on about 2-3 enchiladas per adult serving. If you’re serving a larger group, consider making a larger batch or offering additional sides to supplement the main course. Remember to adjust the quantities of the side dishes based on the number of servings and individual preferences.
Presentation: For a visually appealing presentation, arrange the enchiladas neatly on a serving platter. Garnish generously with your chosen toppings and arrange the side dishes attractively around the enchiladas. Consider using small bowls for the garnishes and side dishes to allow guests to customize their servings.
Drinks: A refreshing margarita, a crisp Mexican beer, or a simple glass of iced tea would be perfect accompaniments to your Chicken Enchiladas with Green Sauce. Remember to always drink responsibly.
Enjoy your delicious homemade Chicken Enchiladas with Green Sauce! We hope these serving suggestions help you create a memorable dining experience for yourself and your guests.
Recommendations
For the best tasting Chicken Enchiladas with Green Sauce, we recommend using high-quality ingredients. Freshly roasted poblano peppers will significantly enhance the flavor of your green sauce. Don’t be afraid to experiment with different types of cheese; a blend of Monterey Jack and cheddar works wonderfully, but you can also try pepper jack for a spicier kick. Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to guarantee food safety.
Serving suggestions are plentiful! These enchiladas are delicious on their own, but you can elevate the dining experience. A simple side of Mexican rice and refried beans provides a classic pairing. A fresh, vibrant salad with a lime vinaigrette cuts through the richness of the dish. Consider adding toppings like sour cream, guacamole, or extra shredded cheese for a personalized touch. For a truly authentic experience, serve with warm tortillas and a selection of your favorite salsas.
Proper storage is crucial for maintaining freshness and quality. Allow the enchiladas to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, you can either bake them in the oven at 350°F (175°C) until heated through, or microwave them in short intervals, stirring occasionally, to avoid uneven heating. Freezing is also an option; allow the enchiladas to cool completely, wrap them tightly in freezer-safe foil or plastic wrap, and store them in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional information (per serving, approximate): Calorie count will vary greatly depending on the ingredients and portion size, but a reasonable estimate is around 400-500 calories per enchilada. This will include a significant amount of protein from the chicken, carbohydrates from the tortillas and rice, and fat from the cheese and sauce. The nutritional profile will vary depending on the ingredients used, but generally, expect a good source of protein and calcium. For more precise nutritional data, we recommend using a nutrition calculator and inputting your specific recipe ingredients and measurements. Remember that this is an estimate and individual results may vary.
