Enchiladas Pollo Verde

Get ready to savor the zesty, comforting flavors of Enchiladas Pollo Verde, a classic Mexican dish bursting with vibrant ingredients and bold aromas. These enchiladas feature tender shredded chicken nestled in warm corn tortillas, generously smothered with a homemade verde sauce made from roasted tomatillos, poblano peppers, and fresh cilantro. Topped with melted Monterey Jack cheese, this dish is baked to golden perfection for an irresistible blend of smoky, tangy, and savory notes. Perfect for family dinners or festive gatherings, these enchiladas are easy to customize with sour cream and lime wedges for a bright, creamy finish. With just 30 minutes of prep, this recipe brings authentic Mexican comfort food straight to your table.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Vegetable oil
• 12 pieces Corn tortillas
• 8 medium Tomatillos
• 2 whole Poblano peppers
• 1 whole Jalapeño pepper
• 1 medium White onion
• 3 whole Garlic cloves
• 1 cup Cilantro
• 2 cups Chicken broth
• 2 cups Monterey Jack cheese
• 0.5 cup Sour cream (optional for serving)
• 4 pieces Lime wedges (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt, black pepper, and garlic powder.

Step 3

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until browned. Remove and set aside.

Step 4

In the same skillet, add the tomatillos, poblano peppers, jalapeño pepper, onion (quartered), and garlic cloves. Drizzle with the remaining 1 tablespoon of oil and cook until the vegetables are slightly charred, about 8-10 minutes.

Step 5

Transfer the sautéed vegetables to a blender. Add cilantro and chicken broth. Blend until smooth to create the verde sauce. Season with salt to taste.

Step 6

Add the chicken breasts to a pot of boiling water or chicken broth and cook for 10-12 minutes until fully cooked. Remove and shred using two forks.

Step 7

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Step 8

Spread a thin layer of verde sauce on the bottom of a 9x13-inch baking dish.

Step 9

Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the baking dish.

Step 10

Pour the remaining verde sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack cheese on top.

Step 11

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Step 12

Serve hot, optionally topped with sour cream and accompanied by lime wedges.

Nutrition Facts

Serving size	2747.2 grams (2747.2g)

Amount per serving	% Daily Value*
Calories	3626

Total Fat 162.30g	208%
Saturated Fat 69.20g	346%
Polyunsaturated Fat 16.80g
Cholesterol 591mg	197%
Sodium 5635mg	245%
Total Carbohydrate 352.40g	128%
Dietary Fiber 54.50g	195%
Total Sugars 32.20g
Protein 218.40g	437%

Vitamin D 4IU	18%
Calcium 2355mg	181%
Iron 16mg	90%
Potassium 4472mg	95%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 23.3%

Carbs: 37.7%