Creamy Green Chicken Enchiladas

20 mins
Serves 2
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Directions

  1. 1Boil water in a pot. Add half a yellow onion, two bay leaves, leftover garlic, and one spoon of chicken bouillon.
  2. 2Boil water in a pot. Add half a yellow onion, two bay leaves, leftover garlic, and one spoon of chicken bouillon.
  3. 3Boil water in a pot. Add half a yellow onion, two bay leaves, leftover garlic, and one spoon of chicken bouillon.
  4. 4Add three chicken breasts and cook until done.
  5. 5Add three chicken breasts and cook until done.
  6. 6Add three chicken breasts and cook until done.
  7. 7Shred the cooked chicken.
  8. 8Shred the cooked chicken.
  9. 9Shred the cooked chicken.
  10. 10Boil twelve tomatillos and five serranos until the tomatillos change color.
  11. 11Boil twelve tomatillos and five serranos until the tomatillos change color.
  12. 12Boil twelve tomatillos and five serranos until the tomatillos change color.
  13. 13Remove the tomatillos and serranos from the boiling water. Do not let them burst to avoid bitterness.
  14. 14Remove the tomatillos and serranos from the boiling water. Do not let them burst to avoid bitterness.
  15. 15Remove the tomatillos and serranos from the boiling water. Do not let them burst to avoid bitterness.
  16. 16Add some oil to a pan and sauté diced yellow onion.
  17. 17Add some oil to a pan and sauté diced yellow onion.
  18. 18Add some oil to a pan and sauté diced yellow onion.
  19. 19Add the shredded chicken to the pan.
  20. 20Add the shredded chicken to the pan.
  21. 21Add the shredded chicken to the pan.
  22. 22Add one cup of the chicken broth, cumin, and tomato bouillon.
  23. 23Add one cup of the chicken broth, cumin, and tomato bouillon.
  24. 24Add one cup of the chicken broth, cumin, and tomato bouillon.
  25. 25Mix everything well.
  26. 26Mix everything well.
  27. 27Mix everything well.
  28. 28Add the tomatillos, serranos, cilantro, sour cream, cream cheese, black pepper, salt, and three garlic cloves to a blender.
  29. 29Add the tomatillos, serranos, cilantro, sour cream, cream cheese, black pepper, salt, and three garlic cloves to a blender.
  30. 30Add the tomatillos, serranos, cilantro, sour cream, cream cheese, black pepper, salt, and three garlic cloves to a blender.
  31. 31Add some of the broth where the chicken was boiled.
  32. 32Add some of the broth where the chicken was boiled.
  33. 33Add some of the broth where the chicken was boiled.
  34. 34Blend until smooth.
  35. 35Blend until smooth.
  36. 36Blend until smooth.
  37. 37Let the sauce come to a simmer.
  38. 38Let the sauce come to a simmer.
  39. 39Let the sauce come to a simmer.
  40. 40Add the tortillas to hot oil and fry until lightly browned.
  41. 41Add the tortillas to hot oil and fry until lightly browned.
  42. 42Add the tortillas to hot oil and fry until lightly browned.
  43. 43Add some of the sauce to the bottom of the baking dish.
  44. 44Add some of the sauce to the bottom of the baking dish.
  45. 45Add some of the sauce to the bottom of the baking dish.
  46. 46Dip each tortilla in the sauce and place it in the baking dish.
  47. 47Dip each tortilla in the sauce and place it in the baking dish.
  48. 48Dip each tortilla in the sauce and place it in the baking dish.
  49. 49Add shredded chicken and cheese to each tortilla.
  50. 50Add shredded chicken and cheese to each tortilla.
  51. 51Add shredded chicken and cheese to each tortilla.
  52. 52Roll the tortillas and place them in the baking dish seam-down.
  53. 53Roll the tortillas and place them in the baking dish seam-down.
  54. 54Roll the tortillas and place them in the baking dish seam-down.
  55. 55Pour the remaining sauce over the enchiladas and top with more cheese.
  56. 56Pour the remaining sauce over the enchiladas and top with more cheese.
  57. 57Pour the remaining sauce over the enchiladas and top with more cheese.
  58. 58Bake at 350° until the cheese is melted.
  59. 59Bake at 350° until the cheese is melted.
  60. 60Bake at 350° until the cheese is melted.
  61. 61Broil to get the top crispy. Serve the enchiladas with rice, beans, lettuce, sour cream, tomato slices, avocado slices, and queso fresco.
  62. 62Broil to get the top crispy. Serve the enchiladas with rice, beans, lettuce, sour cream, tomato slices, avocado slices, and queso fresco.
  63. 63Broil to get the top crispy. Serve the enchiladas with rice, beans, lettuce, sour cream, tomato slices, avocado slices, and queso fresco.

Ingredients

  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 spoon chicken bouillon
  • 1 spoon chicken bouillon
  • 1 spoon chicken bouillon
  • 3 chicken breasts
  • 3 chicken breasts
  • 3 chicken breasts
  • 12 tomatillos
  • 12 tomatillos
  • 12 tomatillos
  • 5 serranos
  • 5 serranos
  • 5 serranos
  • 0 oil
  • 0 oil
  • 0 oil
  • 0 diced yellow onion
  • 0 diced yellow onion
  • 0 diced yellow onion
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 0 cumin
  • 0 cumin
  • 0 cumin
  • 1 spoon tomato bouillon
  • 1 spoon tomato bouillon
  • 1 spoon tomato bouillon
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 3 spoons sour cream
  • 3 spoons sour cream
  • 3 spoons sour cream
  • 1 cream cheese
  • 1 cream cheese
  • 1 cream cheese
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 salt
  • 0 salt
  • 0 salt
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 0 tortillas
  • 0 tortillas
  • 0 tortillas
  • 0 cheese
  • 0 cheese
  • 0 cheese
  • 0 lettuce
  • 0 lettuce
  • 0 lettuce
  • 0 tomato slices
  • 0 tomato slices
  • 0 tomato slices
  • 0 avocado slices
  • 0 avocado slices
  • 0 avocado slices
  • 0 queso fresco
  • 0 queso fresco
  • 0 queso fresco

Equipment

potblenderpanbaking dishforkspoontongs