Mexican
Mexican
Free recipe
Chicken Enchiladas Verdes
Shredded chicken rolled in corn tortillas and bathed in a roasted tomatillo salsa verde. Topped with melted Monterey Jack and creamy queso fresco.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Roast the tomatillos, poblanos, jalapeno, and garlic under the broiler until charred and softened.
- Blend the roasted vegetables with cilantro and salt to make a vibrant salsa verde.
- Dip each tortilla in warm salsa, fill with chicken, roll tightly, and arrange in a baking dish.
- Pour the remaining salsa over the top, scatter with cheese, and bake at 375 degrees F for 25 minutes.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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