Chicken Enchiladas with Green Sauce

Bright, zesty chicken enchiladas baked under a vibrant green tomatillo- jalapeño sauce, finished with a light cheese topping and fresh cilantro. A Mexican-inspired, flavorful dish designed for 4 servings.

Servings4

Prep25m

Cook35m

Mexicanmain coursechickenenchiladas

Directions

1
Poach and shred the chicken until tender, then cool and pull into shreds.
2
Sauté onion and garlic in olive oil until translucent and fragrant.
3
Whisk half of the shredded chicken with 120 g cheese, sautéed onion, garlic, and chopped cilantro to make the filling. Season with salt and pepper.
4
Lightly warm tortillas to make them pliable, then spoon filling and roll into enchiladas. Place seam-side down in a baking dish.
5
Pour green sauce over the rolled tortillas, then sprinkle remaining cheese on top.
6
Bake at 180°C for about 20 minutes, until cheese is melted and sauce is bubbling.
Keep an eye on edges to prevent overflow.
7
Garnish with chopped cilantro and serve warm.

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