Stacked Chicken Enchiladas Verdes
This recipe makes enough enchiladas to feed a crowd, but the leftovers reheat great! You can use store bough salsa verde if you really want to, but the fresh tomatillo salsa really adds a ton of flavor to the dish and is simple to make.
Servings 12
Calories 305kcal
Ingredients
- 6 boneless skinless chicken thighs (about 1.5 pounds)
- 1 tablespoon salt
- 6 to matillos husks removed and quartered
- 1 onion quartered
- 2 garlic cloves minced
- 1 jalapeno pepper quartered
- ½ cup cilantro
- 1 ½ tablespoons white vinegar
- 1 teaspoon sugar
- 1 lime juiced
- 16 white corn tortillas
- 8 ounces Monterrey Jack cheese shredded
- 1/ s small red onion diced
- ½ cup cilantro chopped
- 2 ounces feta crumbled
Instructions
- Heat oven to 400*F. Place chicken in a large stock pot and cover with water. Add salt and cover. Simmer 20-25 minutes, until cooked through. Allow chicken to cool slightly, then shred.
- Meanwhile, add the tomatillos, garlic, onion, jalapeno, 1/2 cup cilantro, vinegar, sugar, and lime juice to a food processor or blender. Process until smooth, about 30 seconds.
- Ladle 1/2 cup of salsa into the bottoms of two small baking pans. Place a single layer of tortillas (about 2) over the salsa. Top with 1/3 of the shredded chicken and Monterrey Jack Cheese. Top with 2 tablespoons salsa and cover with an another layer of tortillas. Repeat, creating a total of 4 tortilla layers in each pan. Top with remaining salsa and Monterrey Jack.
- Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes.
- Top with red onion, cilantro, and feta.
Notes
Adapted from Lynsey Loo.
Nutrition
Calories: 305kcal | Protein: 28.6g | Fat: 13g | Fiber: 2.7g