Enchiladas are one of the most emblematic and traditional dishes of Mexican cuisine. Their origin dates back to pre-Hispanic times, when indigenous cultures prepared stuffed tortillas and served them with various sauces made from chili peppers. In Mexico, enchiladas have evolved into multiple variants depending on the region, using different types of fillings and sauces. In other Latin American countries, similar dishes can be found, although with different names; for example, in Guatemala they are known as "envueltos" or "stuffed tortillas," while in some areas of Central America, versions of tortillas stuffed with various sauces are also prepared. However, Mexican enchiladas maintain their characteristic essence thanks to the combination of corn tortillas, filling, and sauces made with chili peppers. The versatility of this dish has made it a favorite at celebrations and family meals, in addition to being a delicious and nutritious option for any day of the week.
Creamy green chili chicken enchiladas
How to prepare Chicken Enchiladas with Creamy Green Chili Sauce
To begin, place the chicken breasts in a cast-iron pot. Add enough water to cover them along with half an onion, a bay leaf, peppercorns, and salt to taste.
Simmer for 45 minutes so the chicken is well cooked and tender. Then, let it cool and drain the liquid.
Shred the chicken carefully and mix it with the remaining half of the finely chopped onion, Parmesan cheese, and 4 ounces of Monterey Jack cheese. Set this mixture aside for the filling.
In a blender, combine the Ortega chilies, tomatillos, cream, and one egg. Blend until you get a smooth and homogeneous mixture. Add salt to taste and set the creamy sauce aside.
Preheat the oven to 350 degrees Fahrenheit.
Soften the corn tortillas in hot oil so they are easy to roll.
Place about one-eighth of the chicken mixture on each tortilla, roll them up, and arrange the enchiladas in a baking dish.
Pour the creamy green chili sauce over the enchiladas evenly and sprinkle with an additional 4 ounces of Monterey Jack cheese.
Bake for 20 minutes at 350 degrees, until the cheese is melted and the sauce is bubbly.
Finally, top the enchiladas with guacamole to taste and serve immediately to enjoy this delicious traditional dish with a creamy touch and intense flavor.
Ingredients (12)
- Chicken Breast Halves
- Onion
- Bay Leaf
- Peppercorns
- Parmesan Cheese
- Monterey Jack Cheese
- Ortega Chiles
- Tomatillos
- Cream
- Egg
- Oil
- Corn Tortillas
Instructions (20 steps)
- 1 Place the chicken breasts in a cast-iron pot
- 2 Add water to cover, half an onion, a bay leaf, peppercorns, and salt to taste
- 3 Simmer for 45 minutes
- 4 Cool and drain
- 5 Shred the chicken
- 6 Mix with 1/2 onion, parmesan, and 4 ounces of jack cheese
- 7 Set aside
- 8 In the blender, combine the Ortega chiles, tomatillos, cream, and egg
- 9 Blend until a smooth mixture is obtained
- 10 Salt to taste
- 11 Set aside
- 12 Preheat the oven to 350 degrees
- 13 Soften the tortillas in oil
- 14 Place 1/8 of the chicken mixture on each tortilla
- 15 Roll and place in a baking dish
- 16 Pour the chile and cream mixture over the enchiladas
- 17 Sprinkle evenly with 4 ounces of jack cheese
- 18 Bake for 20 minutes at 350 degrees
- 19 Cover the enchiladas with guacamole and serve
- 20 --------------------------------
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.