Looking for a delightful Mexican dish? Try our Green Chicken Enchilada recipe! This twist on the classic enchiladas features tender, juicy chicken smothered in a zesty green sauce, all wrapped in soft corn tortillas. Quick and easy to make, it’s perfect for weeknight dinners or special occasions. Spice up your mealtime with this mouthwatering delight!
Green Chicken Enchilada Recipe
Craving a delicious Mexican dinner that’s quick and easy to make? Look no further! Green chicken enchiladas are the ultimate solution, satisfying your taste buds with a burst of flavors without breaking a sweat in the kitchen. With easily accessible ingredients found in any store, this delightful recipe is perfect for those busy mid-week days when time is scarce. Whether you’re preparing a quick lunch or a hearty dinner, these enchiladas will become your go-to culinary masterpiece, leaving you wanting more with every bite.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ideal for: Dinner
Nutrition (per serving):
- Calories: 154
- Fat: 7.6g
- Saturated Fats: 3.9g
- Carbohydrates: 11.7g
- Sugars: 2.3g
- Fiber: 0.6g
- Protein: 9.3g
- Salt: 0.88g
- 400g / 14 oz chicken breast
- ½ white onion (for poaching chicken)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 onion, sliced
- 1 packet of Gran Luchito Tomatillo Enchilada Sauce
- 125ml / ½ cup creme fraiche
- 10 Gran Luchito Soft Taco Wraps
- 150g grated cheddar cheese
- 1 handful of coriander, roughly chopped
- Salt and pepper (to taste)
- Preheat the oven to 180°C/350°F.
- Poach the Chicken:
- Place the chicken in a small saucepan and add the onion, bay leaf, peppercorns, and salt.
- Cover and boil the chicken.
- Cook the chicken for approximately 20 minutes until it is fully cooked.
- Once cooked, remove the chicken from the pan and use two forks to shred it. Reserve the shredded chicken.
- Keep the chicken stock in a closed container and refrigerate it for use in other recipes.
Prepare the Enchiladas:
- In a frying pan, heat olive oil and sauté the sliced onion until softened.
- Add the shredded chicken, half of the Tomatillo Enchilada Sauce, a pinch of salt, and black pepper to the pan.
- Cook the mixture on medium heat for 2 to 3 minutes.
- Stir in the creme fraiche, combining it well with the tomatillo chicken mixture.
- Take off the pan and keep it aside.
- Assemble the Enchiladas:
- Place a generous amount of the creamy tomatillo chicken mixture onto each Soft Taco Wrap.
- Roll up the wraps and place them in an ovenproof dish.
- Repeat the process with the remaining Soft Taco Wraps.
Bake the Enchiladas:
- Pour the remaining tomatillo sauce from the sachet over the enchiladas.
- Top the enchiladas with grated cheddar cheese.
- Bake the enchiladas in the preheated oven for 20 minutes or until they turn golden brown.
- Garnish and Serve:
- Remove the enchiladas from the oven and garnish them with freshly chopped coriander.
- Serve the Creamy Tomatillo Chicken Enchiladas hot and enjoy the delicious flavors!