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Green Chicken Enchiladas

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homemade green enchilada sauce with shredded chicken and cheese

Ingredients

Scale
  • 1 – 1 1/2 pounds chicken breast
  • 4 cups chicken broth
  • 5 garlic cloves, crushed
  • 1 jalapeño pepper, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 tablespoon black peppercorns
  • 1 teaspoon cumin seeds (or ground cumin)
  • 1 cup salsa verde, homemade or pre-made
  • 1/4 cup heavy cream
  • 6–8 burrito sized flour tortillas
  • Shredded cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine chicken, chicken broth, garlic, jalapenos, onion, peppercorns, and cumin in a saucepan over medium heat. Cook 10-15 minutes or until chicken is fully cooked. Remove chicken from pan, shred, and set aside.
  3. Drain cooking liquid through a mesh strainer over a bowl, reserving the liquid. Place the solids with 1/4 cup of liquid into a food processor or blender. Puree until smooth. Add more of reserved liquid to the puree until you’ve got 1 cup total. Discard remainder of reserved liquid.
  4. Add the puree liquid mixture back to the pan over medium heat. Add 1 cup of salsa verde. Cook for about 10 minutes until mixture begins to thicken. Reduce heat to low and add 1/4 cup heavy cream. Remove from heat.
  5. Dip each tortilla in sauce mixture and fill with a handful of chicken and shredded cheese. Roll up and arrange the enchiladas seam side down in a casserole dish coated with cooking spray. Pour the sauce over tortillas and top with cheese.
  6. Bake at 400° for 20-30 minutes or until lightly browned over the top.

Nutrition

Find it online: https://prairiecalifornian.com/green-chicken-enchiladas/