Our new chicken enchiladas recipe made with homemade salsa verde is what comfort food is all about! It is hard to beat a delicious, filling meal that only takes minutes to prepare. Enchiladas Verdes with Chicken is one such dish; it's easy and simple enough for any night of the week.
Heat a tablespoon of vegetable oil in a skillet over medium heat and cook the chopped onion for a few minutes until soft and lightly browned. Then add the garlic, and cook for a further 2 minutes until fragrant.
Stir in the shredded chicken, pepper, cumin, and season with salt to taste. Add the chicken stock and increase the skillet temperature to medium-high heat.
Cook for 5 minutes until the majority of the liquid has absorbed, then take the skillet off the heat, squeeze in the lime, and stir in the chopped cilantro and sour cream.
Pour half a cup of the homemade salsa verde over the bottom and spread it evenly.
Heat the tortillas in the microwave for 10 seconds or in a hot pan with hot oil, then sprinkle some mozzarella cheese in the middle of a tortilla and add half a cup of chicken mixture. Roll it tightly and place the filled tortilla in the prepared baking dish seam side down. Repeat this procedure with the remaining tortillas, chicken filling, and the remaining cheese.
If you don't have a blender to make the salsa verde sauce, you can achieve a similar consistency by finely chopping the tomatillos, onion, garlic, and jalapenos. Boil them with the stock for around 20 minutes, occasionally stirring for the sauce to thicken.
These enchiladas verdes work well with corn tortillas or flour tortillas. Still, they need to be warmed up first to soften them, ready for rolling.