Gloriously creamy, cheesy and tomatillo bright, one pan chili verde enchiladas with chicken and green sauce are easy to love.
Making enchiladas is a project, with challenges along the way: tortillas crack, the filling pokes through the rolled tortillas (rolls) resulting in a collapsed, mushy mess. This recipe is both streamlined and structurally sound.
First we reach for a jarred tomatillo salsa and puree it with sour cream and a generous amount of cilantro to infuse creaminess and temper the tomatillo’s sharp acidity.
For a soft, easy-to-roll filling we poach a chicken breast. Poaching chicken breasts is so easy and quick. 5 - 7 minutes to poach followed by 5 minutes of resting so the meat is cool enough to shred.
The art of assembly starts with a frying the tortillas so they are pliable and less prone to sogging out.
To cut down on dishes we will bake the enchiladas in the same pan we used to fry the tortillas with just enough sauce to spread a base layer under the rolls and lightly coat the top. When we’re ready to serve, we reheat the sauce, coat the bottom of the bowl, placing the tortillas on top and finishing with garnishes.
For the recipe card with quantities and instructions go to ✅ Recipe link ⬇️
ourtable42.com/chilli-verde-c...
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