Members Recipe

Chicken Enchiladas Verdes

Tender shredded chicken rolled in soft corn tortillas and blanketed in a bright, tangy roasted tomatillo sauce - comfort food that tastes like it took all day but comes together in under an hour.

20mPrep

40mCook

60mTotal

4 servingsServings

MediumDifficulty

★ 4.9Rating

Why You'll Love This

Roasting the tomatillos and jalapenos gives the sauce restaurant-level depth
One pot poaches the chicken while the sauce roasts, so nothing sits idle
Freezes well: assemble unbaked, wrap tightly, and bake straight from frozen at 375 F for about 40 minutes

Ingredients

1 lb boneless, skinless chicken breasts
1 lb fresh tomatillos, husked and rinsed

Nutrition (estimated per serving)

460Calories

30.0gProtein

24.0gFat

32.0gCarbs

5.0gFiber

690mgSodium

Method

Place the chicken breasts in a medium pot and add water until the chicken is covered by 1 inch. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 to 18 minutes until an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit and the meat is no longer pink inside.

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Members

Chicken Enchiladas Verdes

Why You'll Love This

Ingredients

Nutrition (estimated per serving)

Method

Unlock the Full Recipe

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