Chicken Enchiladas With Corn Tortillas And Green Sauce
Chicken enchiladas with corn tortillas and green sauce is a classic Mexican dish that is loved by many. The dish is made by filling corn tortillas with shredded chicken, rolling them up, and then pouring a green sauce over them. The green sauce is made with ingredients such as tomatillos, green chilies, cilantro, and garlic. This article will provide you with step-by-step instructions on how to make this delicious dish.
Ingredients
For the chicken filling:
- 2 cups of cooked and shredded chicken
- 1 cup of cooked black beans
- 1 cup of shredded cheddar cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1 tablespoon of chili powder
- 1 tablespoon of cumin
- Salt and pepper to taste
For the green sauce:
- 1 pound tomatillos, husked and rinsed
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup chopped onion
- 3 cloves garlic, chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chicken broth
For the enchiladas:
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
1. Preheat the oven to 375°F.
2. To make the chicken filling, combine the shredded chicken, black beans, shredded cheddar cheese, cilantro, red onion, chili powder, cumin, salt, and pepper in a large bowl. Mix well.
3. To make the green sauce, place the tomatillos, jalapeno peppers, onion, garlic, cilantro, cumin, oregano, salt, and pepper in a blender or food processor. Add the chicken broth and blend until smooth.
4. To assemble the enchiladas, warm the corn tortillas in the microwave or on the stovetop until they are pliable. Place a heaping spoonful of the chicken filling in the center of each tortilla and roll it up tightly. Place the enchiladas seam-side down in a large, greased baking dish.
5. Pour the green sauce over the enchiladas, making sure they are completely covered. Sprinkle the shredded cheddar cheese on top, then cover the baking dish with foil.
6. Bake the enchiladas in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish the enchiladas with chopped cilantro and serve hot.
Tips
1. If you don't have cooked chicken on hand, you can cook boneless, skinless chicken breasts in the oven or on the stovetop and then shred them.
2. If you don't have black beans, you can use pinto beans or kidney beans instead.
3. If you like your enchiladas spicy, you can add more jalapeno peppers to the green sauce.
4. If you want to make the green sauce ahead of time, you can store it in the refrigerator for up to 3 days.
5. If you want to make this dish vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth.
Conclusion
Chicken enchiladas with corn tortillas and green sauce is a delicious and satisfying meal that is perfect for any occasion. With its flavorful chicken filling and tangy green sauce, this dish is sure to be a crowd-pleaser. Whether you're looking for a quick and easy weeknight dinner or a meal to impress your guests, chicken enchiladas with corn tortillas and green sauce is a great choice!