dinner · gluten-free
Chicken enchiladas verdes
Shredded chicken rolled in corn tortillas and baked under tangy tomatillo salsa, cheese and crema.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
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Method
-
1
Boil tomatillos, serranos, onion and garlic until soft; blend with cilantro and stock and simmer 5 minutes; season.
-
2
Mix chicken with 120 ml of the salsa.
-
3
Soften tortillas in hot oil a few seconds each.
-
4
Roll chicken in tortillas and pack seam-down in a baking dish; cover with salsa and cheese.
-
5
Bake at 190°C (375°F) until bubbling and the filling is hot through, 74°C (165°F), 20 minutes; top with crema, onion and cilantro.
