Chicken Enchiladas & Salsa Verde
Pre-make the sauce or the whole filling. Mix it all up on a busy week night and dinner is served!
Recipe by: Dani Bowen
Details
Serves: 6
Prep Time: 20 minutes
Ready In: 60 minutes
Materials
Medium saute pan
Baking dish
2 lbs chicken
1 jalapeno
1 c black beans (canned or cooked)
corn
flour tortillas
1/2 onion
1 lime
4 oz mozzarella cheese
olive oil
salt and pepper
Instructions
Read through the entire recipe before getting started.
Wash and dry all produce.
Dice half an onion. Carefully remove seeds and core from jalapeño. Juice lime. Dice chicken into 1/4 inch pieces.
Prepare Salsa Verde (below)
Preheat oven to 350ºF. Heat 1 tbsp. oil in previously used (tomatillo) pan over medium-high heat. Add diced onion, chicken, and a pinch of salt and pepper. Sauté until chicken is fully cooked and onions are translucent. Add corn and sauté for 1-2 min to brown. Add cooked beans and about 1/2 cup of salsa verde and mix. Filling should be a little moist but not runny, adjust salsa amount if needed.
Assemble Enchiladas! Fill each tortilla with filling right in the middle. Fold edges around to close. Place seam-side down on a baking dish. Repeat with remaining tortillas and filling. Then drizzle 1 cup of salsa verde on top. Sprinkle half of the cheese on top of salsa verde.
Bake for 20-25 min until cheese is melted, sauce is absorbed, and enchiladas are warm. Remove from oven and serve. Enjoy!
Salsa Verde
- 1 lb tomatillos
- 1 jalapeño
- 1/2 bunch cilanto
- 1/2 onion
- 1 lime
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt & pepper
- In a medium sauté pan, cook 1 lb husked and halved tomatillos until lightly softened and browned. You can do this in batches if you need to! Do not clean pan if preparing enchilada recipe.
- Transfer tomatillos to a blender and add half an onion, flesh from 1 jalapeño, lime juice, cilantro, 0.5 tsp cumin, 0.5 tsp garlic powder, salt, & pepper.
- Blend until smooth. Taste and adjust salt and pepper.
