- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 460 kcal
Quick summary
“The chicken enchiladas with green sauce feature corn tortillas filled with shredded and seasoned chicken breast, covered with tomatillo sauce and melted cheese. The oven-baked dish combines the softness of the tortillas with the creaminess of the melted mozzarella.”
What you need to know
- The shredded chicken breast receives chopped onion and fresh cilantro to form a moist and aromatic filling.
- The green sauce covers the rolled tortillas evenly to keep them hydrated during the oven time.
- The grated mozzarella cheese forms a protective layer that gratins and browns in about 25 minutes at 180°C.
Ingredients
Main
- 8 corn tortillas
- 500g of cooked and shredded chicken breast
- 2 cups of green sauce (tomatillo or salsa verde)
- 1 cup of grated mozzarella cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
- Olive oil for greasing
Instructions
Principal
- Preheat the oven to 180°C and grease a baking sheet with olive oil.
- In a pan, mix the shredded chicken with the onion, cilantro, salt and pepper to taste.
- Next, start filling the tortillas with the chicken mixture.
- Roll up the tortillas and place them side by side in the baking dish.
- Pour the green sauce over the enchiladas, covering them completely.
- Sprinkle the mozzarella cheese over the sauce.
- Bake for approximately 25 minutes, until the cheese is melted and slightly golden.
- Serve hot, decorating with more cilantro if desired.
Chef's tips
- Heat the corn tortillas in a dry skillet for 15 seconds before filling to make them flexible and prevent them from breaking when rolling.
- Spread a thin layer of green sauce on the bottom of the baking dish before positioning the enchiladas so they don't stick to the dish.
- Assemble the tortillas with the seam facing down on the baking sheet so they do not open while the cheese melts.
Variations
- Add 1/2 cup of cream cheese or sour cream mixed into the chicken filling for extra creaminess.
- Add drained corn kernels or cooked black beans to the shredded chicken to enrich the filling.
- Sprinkle thin slices of red onion and fresh radish rounds over the gratin cheese right after taking it out of the oven.
Substitutions
- Corn tortillas can be replaced by flour tortillas (wrap type) if you prefer a more elastic dough.
- Mozzarella cheese can be replaced with semi-cured cheese or grated Prato cheese in the same amount.
- The cooked chicken breast can be replaced by boneless, shredded chicken thigh.
How to store
Store the finished enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 180°C for 15 minutes until the cheese is completely reheated.
Can it be frozen?
You can freeze the assembled enchiladas in the baking dish before baking, or already baked, for up to 2 months, well wrapped in aluminum foil. To consume, place directly in a preheated oven at 180°C for about 35 to 40 minutes.
What to serve with
Serve enchiladas hot accompanied by Mexican tomato rice, refried beans, and fresh avocado slices. A spoonful of dry curd or sour cream perfectly balances the green sauce.
Frequently asked questions
What is the green sauce indicated in the ingredients?
This is the classic Mexican green sauce made from cooked green tomatillos, jalapeño pepper, cilantro, and crushed garlic.
Can I assemble the enchiladas hours before baking?
You can assemble it in advance, but pour the green sauce and cheese only moments before putting it in the oven so the tortillas don't absorb excess liquid.
Should the chicken breast be cooked in seasoned water?
Yes, cook the chicken breast with salt, bay leaf, and garlic before shredding so that the filling enters the recipe with a pleasant flavor.
How to prevent corn tortillas from cracking when rolling?
Heat the tortillas quickly in a warm skillet or wrapped in a damp cloth in the microwave for 20 seconds to gain flexibility.
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