Mean Green Chicken Enchiladas Recipe

Name: Mean Green Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchilada Filling; 2 chicken breasts, cooked and shredded (or chopped in food processor); 1/4 cup fresh cilantro, chopped; 1 cup grated manchego cheese (cheddar, Mexican mix or any cheese you like something mild to balance the spice); 12 corn tortillas (steam first for easy rolling); 12 flour tortillas; 1 onion, chopped medium size; 1 tablespoon olive oil; 1 teaspoon cumin; Enchilada Sauce; 4 tomatillos; 2 -4 jalapeno peppers, seeded (depending on heat lvl); 2 cups whipping cream; 1 cup chicken broth (try using low sodium); 1 bay leaf; 1 teaspoon cumin; 2 teaspoons sea salt; 2 teaspoons sea salt; 2 garlic cloves; 1 lime, juice of; Garnish; sour cream; olive, if desired

Servings: persons

Enchilada Filling
2 chicken breasts, cooked and shredded (or chopped in food processor)
1/4 cup fresh cilantro, chopped
1 cup grated manchego cheese (cheddar, Mexican mix or any cheese you like something mild to balance the spice)
12 corn tortillas (steam first for easy rolling)
12 flour tortillas
1 onion, chopped medium size
1 tablespoon olive oil
1 teaspoon cumin
Enchilada Sauce
4 tomatillos
2 -4 jalapeno peppers, seeded (depending on heat lvl)
2 cups whipping cream
1 cup chicken broth (try using low sodium)
1 bay leaf
1 teaspoon cumin
2 teaspoons sea salt
2 teaspoons sea salt
2 garlic cloves
1 lime, juice of
Garnish
sour cream
olive, if desired

1
Saute onion and 1 Clove of Garlic with Cumin in olive oil or butter just until Onions are translucent. Transfer to bowl with chicken add cilantro,and 1/4 cup cheese. Fold together.
2
Place tomatillos and jalepenos and 1 cup chicken stock to cover in a saucepan. Add last garlic, bay leaf,1 tsp cumin. Simmer until tomatillos are soft.
3
Puree chicken stock, tomatillos, jalepenos and garlic in blender or food processor. Add lime juice, and heavy cream and puree about 10 seconds.
4
In a saucepan over medium heat stir pureed mixture and the remaining cream. Simmer for about 10 minutes (until slightly thickened) add more salt to taste if needed and remove from heat.
5
Assemble Enchiladas. Place about 2 tablespoon of shredded chicken mixture just off center in each tortilla and roll up. Ladle some sauce on bottom of baking dish and place enchiladas open side down. Ladle the green cream sauce over the enchiladas. Sprinkle with the grated cheese and bake in 400 degree oven about 15 minutes until heated through. Run enchiladas under the broiler to lightly brown the cheese.

2209

kcal

Calories

Fat

315

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Enchilada Filling, 2 chicken breasts, cooked and shredded (or chopped in food processor), 1/4 cup fresh cilantro, chopped, 1 cup grated manchego cheese (cheddar, Mexican mix or any cheese you like something mild to balance the spice), and more.

Yes, Mean Green Chicken Enchiladas 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.

Mean Green Chicken Enchiladas

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