Green chicken enchiladas

Difficulty: ★★★


  • 1 1/2 Pounds bone-in, skin-on chicken breast halves.
  • 2 Garlic cloves.
  • 8 Flour tortillas (medium sized).
  • 1 1/2 Cups coarsely shredded Monterey
    Jack cheese.
  • 1/4 Cup chopped cilantro (optional).

Green salsa:

  • 4 Tomatillos.
  • 7 Jalapeño peppers.
  • 2 Garlic cloves.
  • 1 Lime, juiced.
  • Salt.

Category: Main course

Plates: 4


Season chicken breast with salt and pepper and cook in the oven at 450 degrees until cooked through, about 25 minutes. While the chicken cooks prepare the green sauce. Rinse tomatillos and jalapeño peppers and place to boil in a saucepan for 15 minutes, and then blend with crushed garlic cloves, lime juice and a little salt. When chicken is cool enough to handle, shred meat, discarding skin and bones. Combine chicken, chopped garlic, and 1/4 cup of salsa in a large bowl.
Soften tortillas by microwaving on high for 1 minute. Dip each tortilla in the green salsa, then fill evenly with the chicken mixture. Roll up tortillas and arrange in a baking pan. Cover with remaining salsa and top with shredded cheese. Place under the broiler for a few minutes until cheese is thoroughly melted and browns a little. Let rest for 10 minutes. Sprinkle with chopped cilantro, if desired, and serve.