:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/KXKVCVm9LFRh85B8nIYB/5bbe01e8b964fc52991e30447041b7.jpeg "The best homemade chicken enchiladas recipe")
VIDEORECIPE The best homemade chicken enchiladas recipe
Chicken enchiladas are a quick recipe for any day of the week. Soft corn tortillas are filled with seasoned rotisserie chicken and a delicious and original green sauce.
Ingredients
Green sauce
- 16 tomato
- 1⁄4 onion
- 4 cloves garlic
- 1 Jalapeno pepper
- 1⁄2 Cup unsalted chicken broth
- 1 coriander
- 1 teaspoon salt
- 0.13 teaspoon ground black pepper
- 3⁄4 Cup sour cream
- 1 teaspoon vegetable oil
Chicken
- 1 tablespoon vegetable oil
- 3⁄4 Cup onion
- 1 clove garlic
- 2 cups rotisserie chicken shredded
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 23⁄4 cups Shredded cheese
- 12 corn Tortillas
- 3⁄4 Cup sour cream
- 1⁄4 Cup coriander
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Directions
In a medium pot combine tomatillos, onion, garlic, jalapeño, and cover with water. Bring to a boil over medium-high heat and cook for 5 to 6 minutes or until tomatoes soften.
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Transfer boiled vegetables to a blender. Add chicken stock, cilantro, salt, pepper, and sour cream. Blend until the sauce is smooth.
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Preheat oil in a small saucepan for 1 minute over medium heat and add green sauce. Bring to a boil over medium-high heat and boil for 3 minutes. Set aside.
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In a pan, add oil. Then, add onion and garlic.
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Stir in shredded chicken, salt, and pepper. Cook for 1 minute, remove from heat and allow to cool.
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Mix in the cheese and set aside.
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Microwave tortillas for 1 minute and 30 seconds on high power. Divide the chicken cheese mixture evenly between 12 tortillas.
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Roll up tightly and place stuffed tortillas into the baking dish. Pour remaining green sauce over enchiladas.
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Top with remaining cheese and grill to 500° F until cheese is melted and golden.
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Serve and enjoy!
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RomiThe best homemade chicken enchiladas recipe
Chicken enchiladas are a quick recipe for any day of the week. Soft corn tortillas are filled with seasoned rotisserie chicken and a delicious and original green sauce.
In a medium pot combine tomatillos, onion, garlic, jalapeño, and cover with water. Bring to a boil over medium-high heat and cook for 5 to 6 minutes or until tomatoes soften.
Transfer boiled vegetables to a blender. Add chicken stock, cilantro, salt, pepper, and sour cream. Blend until the sauce is smooth.
Preheat oil in a small saucepan for 1 minute over medium heat and add green sauce. Bring to a boil over medium-high heat and boil for 3 minutes. Set aside.
In a pan, add oil. Then, add onion and garlic.
Stir in shredded chicken, salt, and pepper. Cook for 1 minute, remove from heat and allow to cool.
Mix in the cheese and set aside.
Microwave tortillas for 1 minute and 30 seconds on high power. Divide the chicken cheese mixture evenly between 12 tortillas.
Roll up tightly and place stuffed tortillas into the baking dish. Pour remaining green sauce over enchiladas.
Top with remaining cheese and grill to 500° F until cheese is melted and golden.
Serve and enjoy!
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