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La Fogata’S Green Chicken Enchiladas

La Fogata's Green Chicken Enchiladas recipe image
Crispy corn tortillas are stuffed with tender, shredded chicken and melted cheese, then blanketed in a bright, zesty green sauce made from roasted tomatillos and serrano peppers. This dish balances the tang of the tomatillos with a gentle kick of heat, creating a comforting yet vibrant Mexican classic. Perfect for a bustling weeknight dinner or a casual family gathering, these enchiladas offer a satisfying texture contrast between the soft filling and the slightly crisp baked edges. Simple, flavorful, and deeply satisfying, this recipe brings restaurant-quality taste to your home kitchen without the hassle.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1.9
Description
Crispy corn tortillas are stuffed with tender, shredded chicken and melted cheese, then blanketed in a bright, zesty green sauce made from roasted tomatillos and serrano peppers. This dish balances the tang of the tomatillos with a gentle kick of heat, creating a comforting yet vibrant Mexican classic. Perfect for a bustling weeknight dinner or a casual family gathering, these enchiladas offer a satisfying texture contrast between the soft filling and the slightly crisp baked edges. Simple, flavorful, and deeply satisfying, this recipe brings restaurant-quality taste to your home kitchen without the hassle.
Ingredients
  • 1/4 pound Tomatillos,quartered
  • 1/2 cup Water
  • 1 Clove Garlic,whole
  • 2 Serrano Chiles
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/3 cup Cilantro leaves,loosely
Directions
  1. 1
    Preheat your oven to 375&# 194;°F (190ðC).
  2. 2
    In a blender or food processor, combine the quartered tomatillos, water, garlic clove, serrano chiles, salt, pepper, and cilantro. Blend until smooth to create the green sauce.
  3. 3
    Pour half of the blended green sauce into a 9x13 inch baking dish, spreading it evenly to coat the bottom.
  4. 4
    Warm the corn tortillas slightly to make them pliable. Fill each tortilla with shredded chicken and a sprinkle of mozzarella cheese, then roll them up tightly.
  5. 5
    Place the rolled enchiladas seam-side down into the baking dish, arranging them in a single layer.
  6. 6
    Pour the remaining green sauce over the enchiladas, ensuring they are well-covered. Top with the remaining mozzarella cheese.
  7. 7
    Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is bubbling at the edges.
  8. 8
    Let cool for 5 minutes before serving. Garnish with fresh cilantro or sour cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1218.9mg51%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For spicier enchiladas, leave the seeds in the serrano chiles when blending the sauce. For a milder version, remove the seeds and membranes.

To make this dish vegetarian, omit the chicken and fill the tortillas with black beans or roasted vegetables.

Shredded chicken can be made from rotisserie chicken for a quicker prep time. Ensure the chicken is well-shredded to distribute evenly in the tortillas.

Corn tortillas can crack when rolled if they are too cold. Warming them briefly in a microwave or dry skillet helps them stay intact.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Keywords: enchiladas, green sauce, tomatillos, chicken, mexican, baking, cheese, tortillas, dinner, comfort food, serrano peppers, cilantro, shredded chicken, vegetarian option, spicy, tangy, family meal, weeknight dinner, corn tortillas, mozzarella
Read it online: https://www.chefs-mate.com/recipe/la-fogatas-green-chicken-enchiladas/