Zesty Green Jalapeno and Tomatillo Chicken Enchiladas
Indulge in these Zesty Green Jalapeno and Tomatillo Chicken Enchiladas that elevate traditional flavors without the lengthy prep work. This effortless version captures the vibrant taste of seasoned shredded chicken enveloped in warm tortillas and smothered in a deliciously tangy tomatillo and jalapeno sauce. Perfect for busy weeknights or cozy gatherings, this recipe provides an exciting twist on classic enchiladas. Using readily available ingredients, including the delightful Crema Mexicana, every bite is sure to please your guests. Serve with a side of fluffy rice and creamy refried beans to complete this festive meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Roasted store-bought chicken (shredded)
1 (Shred the chicken into bite-sized pieces.)
Canned cooked tomatillos
28 ounces (Drain well before blending.)
Canned chopped jalapenos
4 ounces (Drain before mixing with chicken.)
Whole fresh jalapeno
1 (Cut in half and seeded.)
Tortillas
10 (Use your preferred variety (corn or flour).)
Mexican crema (or Crema salvadorena or hondurena)
1/2 cup (Use for drizzling on top.)
Crumbled queso fresco
1 cup (Use for topping the enchiladas.)
Cooking oil
1/4 cup (For softening tortillas.)
Salt
to taste (For seasoning the tomatillo mixture.)
Instructions
1
Begin by heating the cooking oil in a small frying pan over medium heat. Quickly slide each tortilla, one by one, into the hot oil using a spatula, allowing it to soften for about 2-3 seconds on each side. Avoid leaving them too long to prevent hardening. Once softened, place the tortillas on a paper towel to drain excess oil.
2
Open the canned tomatillos and drain them well. In a blender, combine the drained tomatillos and fresh jalapeno (cleaned and seeded). Blend for about 3 minutes or until the mixture is thoroughly combined and smooth. Preheat your oven to 375°F (190°C).
3
In a medium saucepan, pour the blended tomatillo mixture and cook on medium heat for about 3 minutes, stirring occasionally. Season with salt to taste. Once heated, turn off the stove and stir in 1/4 cup of the crema. Set aside half of this mixture for later.
4
In a bowl, combine the shredded chicken with the drained canned jalapenos. Add the reserved tomatillo mixture to the chicken and mix well until evenly combined.
5
To assemble the enchiladas, take a tortilla and place about 2 tablespoons of the chicken mixture in the center. Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat this process with all tortillas, fitting them snugly next to each other.
6
Pour the remaining tomatillo sauce generously over the top of the assembled enchiladas. Place the baking dish in the preheated oven and heat for approximately 5-7 minutes until warmed through.
7
While the enchiladas are baking, prepare the crema drizzle. Fill a small ziploc bag with the remaining crema, then snip off a corner to create a small opening for squeezing.
8
Once heated, remove the enchiladas from the oven and drizzle the crema over the top in a zigzag pattern. Finish by sprinkling crumbled queso fresco on top. Serve the enchiladas piping hot alongside rice and refried beans for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Green Jalapeno and Tomatillo Chicken Enchiladas?
These are flavorful chicken enchiladas made with seasoned shredded chicken, wrapped in tortillas, and covered in a tangy tomatillo and jalapeno sauce.
What kind of chicken is best for this recipe?
The recipe calls for one roasted store-bought chicken, shredded into bite-sized pieces, to save time.
How many tortillas do I need?
You will need 10 tortillas for this recipe.
What type of tortillas should I use?
You can use either corn or flour tortillas based on your personal preference.
How do I soften the tortillas?
Heat 1/4 cup of cooking oil in a small frying pan and quickly dip each tortilla for 2-3 seconds per side until soft.
How do I prevent the tortillas from getting hard?
Avoid leaving the tortillas in the hot oil for more than 2-3 seconds to ensure they stay soft for rolling.
Should I drain the canned tomatillos?
Yes, you should drain the 28 ounces of canned tomatillos well before blending them.
What goes into the green sauce?
The sauce is a blend of drained canned tomatillos and one fresh, seeded jalapeno.
How long should I blend the sauce ingredients?
Blend the tomatillos and fresh jalapeno for about 3 minutes or until the mixture is smooth.
Do I need to cook the blended sauce?
Yes, cook the blended mixture in a saucepan over medium heat for about 3 minutes, stirring occasionally.
When do I add the crema to the sauce?
After heating the sauce, turn off the stove and stir in 1/4 cup of the crema.
What is in the chicken filling?
The filling consists of shredded roasted chicken, 4 ounces of drained canned chopped jalapenos, and half of the prepared tomatillo sauce.
Should I seed the fresh jalapeno?
Yes, the recipe specifies cutting the fresh jalapeno in half and seeding it before blending.
How much chicken mixture goes into each tortilla?
Place approximately 2 tablespoons of the chicken mixture in the center of each softened tortilla.
How should I place the rolled tortillas in the dish?
Place the rolled tortillas seam-side down in the baking dish to prevent them from unrolling.
At what temperature should the oven be set?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the enchiladas need to bake?
Bake the assembled enchiladas for approximately 5-7 minutes until they are warmed through.
What do I use for the topping?
The enchiladas are topped with remaining tomatillo sauce, a crema drizzle, and 1 cup of crumbled queso fresco.
What is the best way to drizzle the crema?
Fill a small ziploc bag with crema, snip off a corner, and squeeze it over the enchiladas in a zigzag pattern.
Can I use different types of crema?
Yes, you can use Mexican crema, Crema Salvadorena, or Crema Hondurena.
Is this recipe spicy?
The recipe is 'zesty' as it contains both fresh jalapeno in the sauce and canned chopped jalapenos in the filling.
What side dishes go well with these enchiladas?
They are best served with a side of fluffy rice and creamy refried beans.
How much oil is required?
You will need 1/4 cup of cooking oil for softening the tortillas.
How much queso fresco is needed?
The recipe calls for 1 cup of crumbled queso fresco for the topping.
Do I need to drain the canned jalapenos?
Yes, drain the canned chopped jalapenos before mixing them with the shredded chicken.
How long does it take to prepare the sauce on the stove?
The sauce needs to be cooked for about 3 minutes over medium heat.
Can I use salt in this recipe?
Yes, you can add salt to the tomatillo mixture to taste during the cooking process.
Is this recipe good for weeknights?
Yes, it is described as an effortless version of traditional enchiladas, making it perfect for busy weeknights.
Can I make these for a party?
Absolutely, the description mentions they are great for cozy gatherings and sure to please guests.
How many ingredients are in this recipe?
There are 9 main ingredients: chicken, canned tomatillos, canned jalapenos, fresh jalapeno, tortillas, crema, queso fresco, oil, and salt.