Chicken enchiladas are hands down the most popular type of enchiladas. I mean, warm tortillas filled with shredded chicken and bathed in a freshly made tomato sauce, what could go wrong?
This classic dish is easy to put together as well, and it’s immensely satisfying. And although we’re definitely stuffing these with shredded chicken, we still must choose the sauce that will give the enchiladas their personality.
Did you know it’s the sauce and not the filling what gives enchiladas their name? And although you can use a black bean sauce, mole, or a tomato-based sauce, today we’re making our enchiladas with an authentic green sauce.
To make chicken enchiladas, you’ll need corn tortillas and shredded chicken. And we’re using the leftover chicken broth you get from boiling chicken as a base for our sauce.
We’re blending the chicken stock with green tomatoes, onion, garlic, hot peppers and cilantro. That’s one mean green enchilada sauce, and it will give our dish a bright color and a tangy, spicy flavor.
As for the toppings, we’re going for the classic combo of sour cream, raw red onion and queso fresco. Crispy, creamy and spicy, chicken enchiladas in green sauce will surely bring a smile to your face, and your family will absolutely love them.
Enchiladas are a whole meal with protein, carbs, veggies and all, so you need not worry too much about the side dishes. Of course, a dollop of mashed beans is undoubtedly appreciated, and if you serve guacamole as a starter, you’ve got yourself an authentic Mexican meal to remember.
For the sauce:
In a saucepan, boil the chicken breast until cooked through. Set the chicken aside and shred it but save the chicken stock.
Cook the green tomatoes, peppers, onion and garlic in the stock. Once the green tomatoes change color, pour the chicken stock and veggies into the blender.
Blend along with the raw cilantro leaves. Season with salt and pepper. Set the sauce aside.
Heat the cooking oil in a skillet and briefly fry the tortillas for a few seconds on each side.
Fill each tortilla with chicken and roll them tightly on the plates. Three enchiladas per plate.
Cover with the green sauce and garnish with the sour cream, queso fresco and sliced red onion.