Name: Chicken Enchiladas with Green Sauce recipe
Ingredients: 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs (or about 3-4 cups shredded cooked chicken, e.g., from a rotisserie chicken); 1 tablespoon olive oil (if cooking chicken from scratch); ½ medium onion, chopped (optional, for cooking with chicken); 2 cloves garlic, minced (optional, for cooking with chicken); Salt and black pepper to taste; Optional: ¼ cup of the green enchilada sauce, mixed into the shredded chicken for extra flavor.; 10-12 corn tortillas (6-inch size recommended, ensure gluten-free if needed); 1 large can (28 oz / 794g) green enchilada sauce (salsa verde) – choose a good quality one, or use homemade (approx. 3.5 cups); 2 cups (approx. 8 oz / 226g) shredded Monterey Jack cheese (or a Mexican blend, Colby Jack, or your preferred melting cheese); Optional: ½ cup crumbled cotija cheese or queso fresco for topping; Sour cream or Mexican crema; Fresh cilantro, chopped; Diced white onion or sliced green onions; Sliced avocado or guacamole; Extra crumbled cotija or queso fresco; Sliced radishes; Lime wedges

Ingredients

Scale

- 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs (or about 3–4 cups shredded cooked chicken, e.g., from a rotisserie chicken)

- 1 tablespoon olive oil (if cooking chicken from scratch)

- ½ medium onion, chopped (optional, for cooking with chicken)

- 2 cloves garlic, minced (optional, for cooking with chicken)

- Salt and black pepper to taste

- Optional: ¼ cup of the green enchilada sauce, mixed into the shredded chicken for extra flavor.

For the Enchiladas:

- 10–12 corn tortillas (6-inch size recommended, ensure gluten-free if needed)

- 1 large can (28 oz / 794g) green enchilada sauce (salsa verde) – choose a good quality one, or use homemade (approx. 3.5 cups)

- 2 cups (approx. 8 oz / 226g) shredded Monterey Jack cheese (or a Mexican blend, Colby Jack, or your preferred melting cheese)

- Optional: ½ cup crumbled cotija cheese or queso fresco for topping

For Serving (Optional Toppings):

- Sour cream or Mexican crema

- Fresh cilantro, chopped

- Diced white onion or sliced green onions

- Sliced avocado or guacamole

- Extra crumbled cotija or queso fresco

- Sliced radishes

- Lime wedges

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Instructions

1. Prepare the Chicken (If not using pre-cooked):
  - - If using raw chicken, you can poach, bake, or pan-sear it.
      - Poaching: Place chicken in a pot, cover with water or chicken broth, add a bay leaf, a few peppercorns, and a pinch of salt. Bring to a simmer and cook for 15-20 minutes, or until cooked through.
      - Pan-Searing/Sautéing: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook for 5-7 minutes per side until golden and cooked through. If desired, sauté the optional chopped onion and garlic in the skillet before adding the chicken.
  - - Once cooked, let the chicken cool slightly, then shred it using two forks or your fingers.
  - - In a bowl, toss the shredded chicken with salt, pepper, and (optional) ¼ cup of the green enchilada sauce. Set aside.

1. Preheat Oven and Prepare Baking Dish:
  - - Preheat your oven to 375°F (190°C).
  - - Lightly grease a 9×13 inch baking dish or casserole dish. Pour about ½ cup of the green enchilada sauce into the bottom of the dish and spread it evenly. This prevents the enchiladas from sticking and adds flavor.

1. Warm the Tortillas (Crucial Step!):
  - - Warming the corn tortillas makes them pliable and prevents them from cracking when rolled. Choose one method:
      - Lightly Fry: Heat a thin layer of oil in a small skillet over medium heat. Briefly fry each tortilla for about 10-15 seconds per side until softened but not crispy. Drain on paper towels. (This method adds the most flavor but also a bit more fat).
      - Sauce Dip: Heat the remaining green enchilada sauce in a wide, shallow pan until warm. Dip each tortilla into the warm sauce for a few seconds, just enough to coat and soften it. (This method infuses the tortilla with sauce from the start).
      - Microwave: Wrap a stack of tortillas in a slightly damp paper towel and microwave for 30-60 seconds, or until warm and flexible.
      - Dry Skillet: Warm tortillas one by one in a dry skillet over medium heat for about 15-20 seconds per side.

1. Assemble the Enchiladas:
  - - Lay a warm tortilla flat. Place a spoonful (about 2-3 tablespoons) of the shredded chicken mixture down the center of the tortilla.
  - - Sprinkle a little shredded Monterey Jack cheese (about 1-2 tablespoons) over the chicken.
  - - Roll the tortilla up snugly around the filling and place it seam-down in the prepared baking dish.
  - - Repeat with the remaining tortillas and filling, arranging them tightly in a single layer in the dish.

1. Sauce and Cheese the Enchiladas:
  - - Pour the remaining green enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring they are well-covered.
  - - Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the sauced enchiladas. If using, you can also sprinkle crumbled cotija cheese on top now or save it for after baking.

1. Bake:
  - - Place the baking dish in the preheated oven.
  - - Bake for 20-25 minutes, or until the sauce is bubbly, the cheese is melted and golden brown in spots, and the enchiladas are heated through.

1. Rest and Garnish:
  - - Once baked, remove the enchiladas from the oven and let them rest for 5-10 minutes. This allows the sauce to settle and makes them easier to serve without falling apart.
  - - Garnish generously with your chosen toppings: a drizzle of sour cream or Mexican crema, chopped fresh cilantro, diced white onion, avocado slices, etc.

1. Serve:
  - - Serve the Chicken Enchiladas with Green Sauce hot, accompanied by any desired side dishes.

Nutrition

Serving Size: one normal portion
Calories: 450-550