Green Chile Enchiladas recipe - ingredients, nutrition and when to eat it
These Mexican enchiladas are made by rolling chicken in tortillas, covering them generously with a green chile and tomatillo sauce, and baking them.
These Mexican enchiladas are made by rolling chicken in tortillas, covering them generously with a green chile and tomatillo sauce, and baking them. The tangy, zesty sauce melts into the cheese, making them a delicious choice for a different kind of lunch or a hearty dinner.
World cuisine · 40 minutes to cook
Tips: After peeling the tomatillos, rinse off their sticky surface with water before using them.
Tips: Warm the tortillas one at a time in a dry pan for about 10 seconds so they are less likely to crack when rolled.
Tips: If the sauce is too thick, add water one tablespoon at a time; if it is too sour, add a little more onion to balance it.
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Ingredients (1 serving)
- Boneless chicken thigh — 120 g
- Flour tortilla — 2 pc
- Tomatillo — 150 g
- Green chili pepper — 2 pc
- Jalapeño — 15 g
- Onion — 40 g
- Garlic — 1 pc
- Cilantro — 5 g
- Lime — 15 g
- Mozzarella cheese — 30 g
- Sour cream — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.5 tsp
- Water — 50 ml