Mexican
Chicken Enchiladas Verdes
Chicken Enchiladas Verdes is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb chicken breasts
- 12 corn tortillas
- 1.5 lb tomatillos
- 2 jalapenos
- 1 white onion
- 3 garlic cloves
- 1/2 cup chopped cilantro
- 1 cup chicken broth
- 2 cups shredded Monterey Jack
- 1/2 cup Mexican crema
- 2 tbsp olive oil
- 1 tsp salt
How to cook it
- Simmer the chicken breasts in salted water until cooked through, about 15 minutes, then shred and reserve.
- Roast the tomatillos, jalapenos, and half the onion under the broiler until charred, about 8 minutes.
- Blend the charred vegetables with the garlic, cilantro, broth, and salt into a bright green sauce.
- Warm the corn tortillas, fill each with shredded chicken, roll up, and arrange in a baking dish.
- Pour the green sauce over the enchiladas and top with the Monterey Jack.
- Bake at 375F until the cheese melts, about 18 minutes, then drizzle with crema and serve.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chicken Enchiladas Verdes carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Arroz con Pollo |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Vegetables, Dairy, and Meat or fish
- How this was set
- Hand audited
When to cook it
Chicken Enchiladas Verdes takes about 60 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on chicken, tortilla, and tomatillo.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.