Green chicken enchiladas are a tasty and nutritious dish that are ideal for any event. This Mexican dish has a distinctive and rich taste since it is made with chicken, cheese, and green enchilada sauce. Not only is this recipe simple to prepare, but it is also loaded with healthy elements. We'll provide a step-by-step tutorial for making green chicken enchiladas in this blog. 
Green Chicken Enchiladas Recipe
Ingredients:
For the green enchilada sauce:
- 6 tomatillos
- 2 jalapenos
- 1 onion
- 2 cloves garlic
- 1/2 cup chicken broth
- 1/2 cup cilantro leaves
- Salt to taste
For the chicken filling:
- 2 cups cooked chicken, shredded
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the enchiladas:
- 12 corn tortillas
- 2 cups shredded cheese
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
Instructions:
1. Preheat the oven to 350°F.
2. To make the green enchilada sauce, remove the husks from the tomatillos and rinse them under cold water. Cut the tomatillos, jalapenos, and onion into quarters and place them on a baking sheet. Roast them in the oven for 15-20 minutes or until they are soft and slightly browned.
3. In a blender, add the roasted vegetables, garlic, chicken broth, cilantro leaves, and salt. Blend until smooth.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
5. Add the cooked chicken, cumin, chili powder, salt, and pepper to the skillet. Stir until the chicken is coated in the spices and heated through.
6. To assemble the enchiladas, warm the tortillas in the microwave or on a skillet until they are pliable. Spoon some of the chicken filling onto each tortilla, then roll it up and place it seam-side down in a baking dish.
7. Pour the green enchilada sauce over the enchiladas, making sure to cover them completely. Sprinkle the shredded cheese over the top of the sauce.
8. Bake the enchiladas in the oven for 20-25 minutes or until the cheese is melted and bubbly.
9. Once the enchiladas are done, remove them from the oven and sprinkle chopped cilantro over the top. Serve with a dollop of sour cream on each enchilada.
Precautions:
- Always make sure the chicken is cooked all the way through before using it in the enchiladas.
- Be careful when handling the jalapenos, as they can cause irritation to the skin and eyes. Wear gloves if necessary.
- If you don't like spicy food, you can adjust the amount of jalapenos you use in the recipe.
FAQs:
Q: Can I use flour tortillas instead of corn tortillas?
A: While flour tortillas can be used, corn tortillas are more traditional for enchiladas and have a firmer texture that holds up better to the sauce.
Q: Can I make this recipe vegetarian?
A: Yes, you can substitute the chicken with cooked black beans or tofu for a vegetarian version.
Q: Can I freeze leftover enchiladas?
A: Yes, you can freeze leftover enchiladas in an airtight container for up to 3 months.
Tags: Green chicken enchiladas, Mexican cuisine, healthy meal, easy recipe, vegetarian option, freezer-friendly, traditional dish.