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Salsa Verde Ground Chicken Enchiladas

Our Ground Chicken adds great flavor to these enchiladas topped with a fresh homemade Salsa Verde. Definitely take the time, if you can, to fry the tortillas for an authentic taste in the finished dish.

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Instructions

  • 1. Make the Salsa Verde: Put the tomatillos and serrano peppers in a medium sized sauce pan and cover with water (note: leave some seeds in the peppers if you like your salsa spicy; otherwise remove all seeds and membranes first). Bring to a boil. Reduce to a simmer and simmer until tomatillos are cooked and have changed color to a darker green, but are not too mushy (about 5 minutes). Remove from heat. Use a slotted spoon to transfer the tomatillos and serrano peppers to a blender. Add 2 cloves of garlic, 1/2 cup chopped white onion, 1/2 cup cilantro leaves, lime juice and 1 tsp. salt. Puree until blended, about 15 seconds. Set Salsa Verde aside.
  • 2. Cook Chicken: Add 1 Tb. canola oil to a nonstick skillet and heat over medium heat. Crumble ground chicken into skillet, add 1/4 white onion (diced), 2 minced garlic cloves and 1 tsp salt. Cook, crumbling ground chicken, until chicken is browned and cooked through. Add about 1/2 cup of the Salsa Verde to the chicken and stir until warmed through. Remove from heat and set aside.
  • 3. Soften the Tortillas: Heat 1 tb. canola oil in a nonstick skillet over medium-high heat until hot. Add a tortilla to the pan and let it sizzle for about 5 seconds, then turn over and let it sizzle for another 5 seconds. Remove to a paper towel-lined plate and pat the top of the tortilla with another paper towel to remove excess oil. Repeat with remaining tortillas, adding additional oil to the skillet if necessary.
  • 4. Assemble the Enchiladas: Preheat oven to 300 degrees F. Spray a 9"x13" dish or pan with cooking spray. In the center of each tortilla, add a generous scoop of chicken, then roll up and place seam side down into the pan. Repeat with all tortillas. Pour remaining (warm) Salsa Verde over all the rolled tortillas and spread around, covering all the enchiladas and ensuring some of the sauce goes to the bottom of the pan. Top with crumbled Queso Fresco. Place in warm oven and cook about 5 minutes, just until cheese is melted. Remove from oven and garnish with red onion, cilantro and sour cream.

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