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Chicken and Cheese Enchiladas Verdes (Enchiladas Verdes de Pollo y Queso)



Chicken and Cheese Enchiladas Verdes (Enchiladas Verdes de Pollo y Queso)
Number of Servings: 6 Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes Source: Monica Montes for Dairy Council of California
Food Groups: Dairy, Vegetables, Grains, Protein
Main Ingredient: Chicken & Turkey
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium
Origin: Mexican & Spanish
Special Features: Kids Love It, Kids Can Help Make It , en Español

Get your children involved in making this good-for-you version of traditional Chicken Enchiladas with a fresh green sauce.

This is the English version of Enchiladas Verdes de Pollo y Queso, the entree from Day 2 of the Meals Matter Family Meal Plan for Latinos by Monica Montes.

Ingredients:

2 cups shredded Chicken
2 cups low-sodium chicken Broth
1 white Onion
2 Garlic cloves
1 pound fresh Tomatillos (husks removed)
4 Serrano chile peppers
1/16 teaspoon (a pinch Salt)
12 (6-inch) corn Tortillas
1/4 cup Canola oil
1/4 cup Cotija cheese
1 bunch chopped fresh Cilantro
3/4 cup Queso Fresco, crumbled
4 tablespoons Greek Yogurt, plain

Preparation:

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

Pour oil in a frying pan, heat to hot. Slightly dip tortillas one by one in hot oil for 1-2 seconds, set each on a paper towel afterwards to soak some of the oil.

Dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 2 per person.

Fill tortilla with shredded chicken, extra green sauce, chopped onions and Cotija Cheese (1 teaspoon each). Roll Tortillas. Top with crumbled Queso Fresco (1 tablespoon each), chopped onion, chopped cilantro and design with yogurt


Nutrient Information
Calories: 390
Total Fat: 20 g
Saturated Fat: 6 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 712 mg
Carbohydrates: 30 g
Protein: 25 g
Fiber: 4 g
Vitamin A:
Vitamin C:
Calcium: 208 mg
Iron:

Cook's Notes:

Kids can help shred cooled chicken, husk tomatillos, blend ingredients, roll tortillas and top with cheese, onion, cilantro and yogurt.