Chicken Enchiladas Verdes (Enchiladas with Green Sauce Recipe)

🧂 Ingredients

• 1 pound chicken breast or chicken thighs

  boneless (You can also use pre-cooked chicken as a time saver)
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Mexican oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chicken broth

  or use a Mexican style lager
• 2 cups Green Enchilada Sauce

  use 3 cups for a saucier version
• 8 corn tortillas

  warmed
• 1 cup shredded Mexican cheese blend

Instructions

• 1 Heat a small pan to medium heat and add the olive oil.
• 2 Season the chicken with the blend of seasonings, then sear the chicken a couple
  minutes per side to let it brown up.
• 3 Pour in the broth and cover. Reduce the heat to low and let the chicken simmer
  about 30 minutes, or until it cooks through and becomes very tender. Remove from
  heat and shred it with a fork.
• 4 Heat the oven to 350 degrees F.
• 5 Spoon some of the green enchilada sauce onto the bottom of a 8x11 baking dish
  and spread it out, just enough to cover the bottom.
• 6 Spoon the chicken into each of the corn tortillas and roll them up. Set them
  side by side in the dish onto the seams of the tortillas. They will all nestle
  up together.
• 7 Pour on the rest of the green enchilada sauce, then top with cheese.
• 8 Bake the chicken enchiladas verdes for 20 minutes, or until the cheeses are
  nicely melted.
• 9 Remove from heat and top with your favorite toppings.

Nutrition Info