Creamy Green Chicken Enchiladas
18 ingredients · 9 steps · from Cooking Con Claudia
Ingredients
- 2 lbs thinly sliced chicken breast
- oil
- salt
- black pepper
- corn tortillas
- cheese (for filling)
- tomatillos (boiled)
- serrano peppers
- roasted chile poblano
- cream cheese
- 3 garlic cloves
- onion
- handful cilantro
- 1/2 cup queso Oaxaca
- media crema
- crema Mexicana
- ground cumin
- oregano
Steps
- Season 2 lbs thinly sliced chicken breast with oil, salt, and black pepper on both sides.
- Cook chicken on a griddle over medium-high heat, 2 minutes per side, until fully cooked. Cover with foil and let rest.
- Shred the rested chicken.
- Clean griddle; reduce heat to medium-low. Soften corn tortillas in a little oil, one at a time, until blistered. Set aside.
- Roll enchiladas: place shredded chicken and cheese onto each tortilla and roll up. Keep covered.
- Make sauce: blend boiled tomatillos, serrano peppers, roasted chile poblano, cream cheese, 3 garlic cloves, onion, cilantro, 1/2 cup queso Oaxaca, media crema, crema Mexicana, salt, black pepper, cumin, and oregano until smooth.
- Heat pan over medium heat; add half the sauce and bring to a simmer. Taste for salt.
- Add rolled enchiladas to the pan; cover with remaining sauce.
- Top with queso Oaxaca, cover pan, and allow cheese to melt. Serve.
Recipe extracted by Foodle from “These Creamy Green Chicken Enchiladas are quick easy and so delicious!” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
