Enchiladas Pollo Verde – a delicious recipe with chicken breasts, onion, peppercorns, clove garlic, oil, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chicken in saucepan cover with water.
2
Add 1/4 of onion, salt to taste and peppercorns.
3
Simmer 45 minutes.
4
Cool chicken in broth.
5
Drain, reserving 1/4 cup broth.
6
Bone and shred chicken.
7
Wash husked tomatillos and place in medium sauce pan.
8
Add 1/2 inch water.
9
Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender.
10
Drain and cool slightly.
11
Place cooked tomatillos, remaining onion and garlic in blender and puree.
12
Heat olive oil in medium saucepan.
13
Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
14
Simmer covered 15 mins.
15
Soften tortillas in oil.
16
Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.
279
kcal
Calories
7
g
Fat
35
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 chicken breasts, 1 onion, 3 peppercorns, 1 lb tomatillo, fresh, and more.
Yes, Enchiladas Pollo Verde falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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