Best Enchiladas Verdes Recipe – How to Make Enchiladas Verdes

0
228


Mike Garten

Warm up with this cheesy chicken bake. 

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Cal/Serv:
500

Yields:

4


servings

Total Time:

0

hours

25

mins

For Salsa Verde

3 1/2
c.

 cilantro leaves

7
tbsp.

fresh lime juice

3
c.

 shredded rotisserie chicken 

2


scallions (thinly sliced)

1 1/2
c.

shredded Monterey Jack cheese

1


thinly sliced small red onion

Pickled onions and cilantro for topping

  1. Heat oven to 400°F. Make salsa verde: Transfer reserved broiled vegetables to blender. Add 3 cups cilantro leaves, 3 tablespoons fresh lime juice and 1/2 teaspoon salt and puree until smooth.
  2.  In bowl, toss 3 cups shredded rotisserie chicken with scallions and 2 tablespoons fresh lime juice. Fold in 1/2 cup coarsely chopped cilantro and 1 cup shredded Monterey Jack cheese.
  3. Spread 1/2 cup salsa verde in 13-by 9-inch baking dish and transfer rest to bowl. Dip each of 8 small corn tortillas in salsa, then fill each with about 1/2 cup chicken mixture. Roll tortillas around filling and place seam sides down in prepared dish. Top with any remaining salsa and sprinkle with 1/2 cup shredded Monterey Jack. Bake until beginning to brown, 8 to 10 minutes (adding another 5 minutes if vegetables were refrigerated).
  4. 10 minutes before serving, toss small red onion with 2 tablespoons fresh lime juice and pinch each salt and pepper; let sit 10 minutes. Top enchiladas with pickled onions and cilantro if desired.

Nutritional Information (per serving): About 500 calories, 32 g fat (11 g saturated), 30 g protein, 1,215 mg sodium, 39 g carb, 6 g fiber

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Source : Goodhousekeeping