Entree: United States – Texas – Enchiladas Verdes de Pollo (Green Chicken Enchiladas) (Green chicken enchiladas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Total 35 min

Ingredients

- 2 cups cooked shredded chicken, approx. 10 oz (280 g) total
- 12 corn tortillas (8 in / 20 cm)
- 2 cups (480 ml) salsa verde (homemade or store-bought)
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) Mexican crema or sour cream
- 1/2 cup (120 ml) finely chopped white onion
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 cups (200 g) shredded Monterey Jack or Oaxaca cheese
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Lime wedges for serving

Instructions

1. Heat the vegetable oil in a skillet over medium heat; sauté the chopped onion until translucent (about 4 minutes), add garlic and cumin and cook 30 seconds until fragrant.
2. Stir in the salsa verde and chicken broth, bring to a simmer, then add the shredded chicken, 1/2 cup (120 ml) crema, salt and pepper; simmer 3–4 minutes until heated through and saucy.
3. Warm the tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave so they are pliable.
4. Spoon about 1/4 cup (60 ml) of the chicken filling onto each tortilla, roll tightly and place seam-side down in a greased 9x13-inch (23x33 cm) baking dish.
5. Pour remaining salsa verde mixture over the rolled enchiladas, sprinkle evenly with shredded cheese and bake at 375°F (190°C) for 15–18 minutes until cheese is melted and bubbly.
6. Drizzle remaining 1/2 cup (120 ml) crema over enchiladas, sprinkle chopped cilantro, serve with lime wedges.