Authentic Chicken Enchilada Recipe With Green Sauce

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Introduction

Authentic chicken enchiladas with green sauce are a beloved dish, deeply rooted in Mexican culinary tradition. This savory creation, featuring tender chicken enveloped in corn tortillas and smothered in a vibrant green sauce, has become a staple in homes and restaurants worldwide. Its enduring popularity stems from the satisfying combination of flavors and textures, as well as its versatility, making it suitable for family dinners, casual gatherings, or festive celebrations.

Ingredients

For the Chicken Filling:

• 2 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup chicken broth

For the Green Sauce:

• 1 lb tomatillos, husked and rinsed
• 2-3 jalapeos, stemmed and seeded (adjust to your spice preference)
• 1/2 onion, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup cilantro, roughly chopped
• 1/4 cup water
• Salt to taste

For the Enchiladas:

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese (or Mexican blend)
• Optional: Sour cream, chopped cilantro, diced onion for garnish

Possible Substitutions:

• Chicken thighs can be used for a richer flavor.
• Serrano peppers can replace jalapeos for a hotter sauce.
• Cotija cheese can be crumbled on top for a salty finish.

Preparation Steps

Begin by preparing the chicken. If using raw chicken, it can be boiled, baked, or shredded after cooking. Ensure it reaches an internal temperature of 165F (74C). Alternatively, use pre-cooked rotisserie chicken for convenience. While the chicken is cooking, prepare the vegetables. Finely chop the onion and mince the garlic for the chicken filling. For the green sauce, husk and rinse the tomatillos, then roughly chop the onion and cilantro. Seeding the jalapeos will reduce the heat level, so adjust accordingly. For a more efficient cooking process, measure out all spices and grate the cheese ahead of time.

Cooking Instructions

Making the Chicken Filling:

1. If using raw chicken breasts, boil in lightly salted water until cooked through (about 15-20 minutes). Let cool slightly, then shred with two forks.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic, chili powder, cumin, and oregano. Cook for 1 minute, until fragrant.
4. Add the shredded chicken to the skillet. Season with salt and pepper.
5. Pour in chicken broth and cook for another 5 minutes, allowing the flavors to meld. Set aside.

Making the Green Sauce:

1. Place tomatillos, jalapeos, onion, and garlic in a saucepan. Cover with water and bring to a boil.
2. Reduce heat and simmer for 10-15 minutes, or until tomatillos are soft and have changed color.
3. Carefully transfer the mixture to a blender or food processor. Add cilantro and water.
4. Blend until smooth. Season with salt to taste.

Assembling and Baking the Enchiladas:

1. Preheat oven to 350F (175C).
2. Lightly fry the corn tortillas in a pan with a small amount of oil for a few seconds per side to soften them. This prevents cracking when rolling. Alternatively, microwave them wrapped in damp paper towels for about 30 seconds.
3. Dip each tortilla in the green sauce, ensuring it’s coated on both sides.
4. Place a spoonful of chicken filling in the center of each tortilla. Sprinkle with a small amount of cheese.
5. Roll up the tortilla tightly and place it seam-down in a greased 9×13 inch baking dish.
6. Pour the remaining green sauce over the enchiladas.
7. Sprinkle the remaining cheese evenly over the top.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.

Serving Suggestions

Serve the authentic chicken enchiladas with green sauce immediately after baking. Traditional accompaniments include a dollop of sour cream or Mexican crema, a sprinkle of chopped cilantro, and a side of diced red onion. Consider pairing them with Spanish rice, refried beans, or a fresh avocado salad. For a more complete meal, offer a side of Mexican street corn (elote) or a refreshing agua fresca. The vibrant flavors of the enchiladas are enhanced by these complementary side dishes.

Tips and Common Mistakes

Tips:

• Don’t overfill the tortillas, or they will be difficult to roll and may burst during baking.
• Taste the green sauce before pouring it over the enchiladas and adjust the seasoning as needed.
• To prevent the tortillas from sticking to the baking dish, lightly grease it with cooking spray or oil.
• For a spicier sauce, leave the seeds in the jalapeos or add a pinch of cayenne pepper.
• Allow the chicken to cool slightly before shredding to avoid burning your fingers.

Common Mistakes:

• Using cold tortillas that are prone to cracking. Warm them slightly before filling.
• Overbaking the enchiladas, which can result in dry tortillas.
• Not using enough sauce, which can make the enchiladas taste bland.
• Skipping the step of sauting the onions and garlic, which is essential for developing flavor in the chicken filling.
• Using pre-shredded cheese, which often contains cellulose and doesn’t melt as smoothly as freshly grated cheese.

Explore More Cooking Guides

Mastering this authentic chicken enchilada recipe with green sauce unlocks a world of culinary delight, offering a symphony of savory, tangy, and slightly spicy flavors. Its cultural significance and versatility make it a dish to be cherished and shared. Feel free to experiment with different cheeses, toppings, and spice levels to create a version that perfectly suits any personal preference or occasion. Embrace the joy of cooking and bring this flavorful Mexican classic to your table. Discover even more delicious recipes and cooking guides at foodrecipestory.com.