Easy Green Chicken Enchiladas

MEXICAN·NON-VEGSource

Delicious and easy green chicken enchiladas made with shredded chicken, a tangy salsa verde, and topped with cheese. Perfect for a weeknight meal.

Ingredients

20

CHICKEN

Chicken Thighs

1.5 lb

Onion

0.5 whole

Jalapeno

1 piece

Garlic Cloves

3 cloves

Bay Leaf

2 pieces

Coriander Seeds

1 tsp

Chicken Bouillon

1 tsp

Water

4 cups

Salt

to taste

Black Pepper

to taste

SALSA VERDE

Tomatillos

1.75 lb

Serrano Peppers

2 pieces

Jalapeno Peppers

2 pieces

Garlic Cloves

2 cloves

Cilantro

¼ cup

Chicken Broth

1 cup

FOR ASSEMBLY

Corn Tortillas

12 pieces

Avocado Oil

¼ cup

Queso Oaxaca

2 cups

Sour Cream

½ cup

Equipment

Pressure Cooker

Blender

Instructions

1Cook the Chicken15m

Combine Ingredients

Add chicken thighs, half an onion, one jalapeno, garlic cloves, bay leaf, coriander seeds, chicken bouillon, and 4 cups of water to the pressure cooker. Season with salt and pepper.

Pressure Cook

Close and lock the lid. Set the pressure cooker to high pressure for 15 minutes.

Release Pressure

Once done, carefully release the pressure according to your pressure cooker's instructions.

2Prepare the Salsa Verde10m

Boil Tomatillos and Peppers

In a pot, add tomatillos, serrano peppers, jalapeno peppers, and garlic cloves. Cover with water and boil until tomatillos change color and soften, about 10-15 minutes.

Blend Salsa

Drain the boiled ingredients and transfer them to a blender. Add cilantro and 1 cup of chicken broth. Blend until smooth.

3Prepare Tortillas10m

Heat Oil

Heat about 1/4 cup of avocado oil in a small pan over medium heat.

Fry Tortillas

Fry each corn tortilla for about 10 seconds per side, just until softened and slightly blistered. Remove from oil and place on a plate.

4Shred and Season Chicken5m

Shred Chicken

Remove the cooked chicken from the pressure cooker and shred it using two forks or tongs. Discard the onion, jalapeno, and bay leaf.

Season Chicken

Season the shredded chicken with garlic salt and black pepper.

5Assemble Enchiladas10m

Dip Tortillas

Dip each softened tortilla into the salsa verde, coating both sides.

Fill and Roll

Place some shredded chicken and shredded Oaxaca cheese onto the tortilla. Roll it up tightly.

Arrange in Pan

Place the rolled enchiladas seam-side down in a baking dish that has been coated with a thin layer of salsa verde. Repeat with remaining tortillas.

Top with Sour Cream and Cheese

Drizzle sour cream over the enchiladas and top with the remaining Oaxaca cheese.

6Bake Enchiladas20m

Preheat Oven

Preheat your oven to 350°F (175°C).

Bake

Bake for 15-20 minutes, or until the cheese is melted and bubbly.

7Serve5m

Garnish and Serve

Garnish with fresh queso fresco and serve immediately with rice and beans.