Chicken Enchiladas Verdes
Nutrition Facts
1373
Calories
94.5g
Protein
168.8g
Carbs
65.9g
Fat
Nutrition data sourced from USDA FoodData Central
Let's Cook
- Prepare the ingredients5 min
Start by gathering all your ingredients: 1.5 lb chicken thighs (boneless, skinless), 1 cup green salsa, 8 corn tortillas, 2 cups shredded cheese, 1 can black beans (drained and rinsed), 1 cup Mexican rice, and 1 tsp cumin. Rinse the black beans under cold water and set aside. If you haven't cooked the Mexican rice yet, do so according to package instructions. This will help you stay organized and efficient as you cook.
A sharp knife makes prep faster and safer.
- Cook the chicken10 min
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat. Once the oil is shimmering, add the 1.5 lb chicken thighs and sprinkle with 1 tsp cumin and salt to taste. Cook the chicken for 8 to 10 minutes, turning occasionally, until it's browned and no longer pink in the center. To ensure even cooking, use a meat thermometer to check that the internal temperature reaches 165°F. This step is crucial for making sure your chicken is juicy and flavorful.
Pat the chicken dry — this helps it get a golden sear instead of steaming.
- Shred the chicken5 min
Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes. Then, using two forks, shred the chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with ½ cup green salsa. This will not only add flavor but also keep the chicken moist when wrapped in the tortillas. Set this mixture aside as you prepare the tortillas.
- Preheat the oven and prepare tortillas5 min
Preheat your oven to 375°F (190°C). While the oven is heating, take your 8 corn tortillas and warm them slightly in the microwave for about 30 seconds, or until pliable. This step prevents the tortillas from cracking when you roll them. Now, take a generous scoop of the chicken mixture and place it in the center of each tortilla. Roll them up tightly and place them seam-side down in a baking dish.
Warming the tortillas makes them easier to work with and prevents tearing.
- Bake the enchiladas20 min
Once all the enchiladas are rolled and placed in the baking dish, pour the remaining ½ cup green salsa evenly over the top. Sprinkle 2 cups shredded cheese over the salsa. This cheese will melt and create a deliciously gooey layer on top. Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on them to avoid overcooking.
- Serve the enchiladas5 min
Once the enchiladas are done baking, remove them from the oven and let them sit for a few minutes to cool slightly. To serve, place a few enchiladas on each plate, accompanied by 1 can black beans and 1 cup Mexican rice on the side. This makes for a colorful and satisfying meal that’s sure to impress. Enjoy your homemade Chicken Enchiladas Verdes!
