Chicken Enchiladas with Green Sauce Recipe
Chicken Preparation:
For an even quicker version, consider using rotisserie chicken instead of cooking your own chicken. This will save you 20-30 minutes of prep time and still provide delicious, tender chicken.
If you prefer dark meat (such as thighs), feel free to swap the chicken breasts for thighs. They tend to be juicier and can add a richer flavor to the dish.
Tortilla Preparation:
If you want to avoid frying the tortillas but still want them pliable, you can heat them in a dry skillet over medium heat for 15-20 seconds per side. This helps keep them soft and prevents the oil from adding extra calories.
Green Sauce:
You can adjust the spiciness of the salsa verde by adding more or fewer peppers. If you’re sensitive to heat, remove the seeds and veins from the peppers, or just use one pepper instead of two or three.
The salsa verde can be made ahead and stored in the fridge for up to 4-5 days. It’s a great make-ahead option if you’re preparing for a busy week!
Cheese:
Feel free to experiment with different cheese combinations. Monterey Jack and Oaxaca cheese are the most common options, but you can add cheddar, Colby, or pepper jack for a sharper or spicier flavor.
If you like a cheesier dish, feel free to add more cheese on top before baking.
Make-Ahead Option:
You can prepare the enchiladas and assemble them up to 24 hours in advance. Store them covered in the refrigerator and bake them when you’re ready to serve. This helps the flavors to meld and saves you time on the day you plan to serve them.
Freezing:
If you want to freeze the enchiladas, assemble the dish (but don’t bake), then cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to bake, cook them directly from frozen at 350°F (175°C) for about 40-45 minutes, or until bubbly and fully heated through.
Spice Level:
The serrano or jalapeño peppers in the salsa verde can be adjusted to your preferred spice level. For a milder version, remove the seeds from the peppers or use fewer of them. For more heat, leave the seeds in or add extra peppers.
Cilantro:
Fresh cilantro adds an aromatic and bright flavor to both the chicken filling and the green sauce. If you’re not a fan of cilantro, you can omit it, or substitute it with a handful of chopped parsley for a similar green note.
Garnishes:
Top your enchiladas with your favorite garnishes such as sour cream, guacamole, pickled onions, or a sprinkle of fresh cotija cheese. These toppings will add both flavor and texture.
Vegetarian Option:
For a vegetarian version, swap the chicken for black beans, sweet potatoes, or roasted vegetables like bell peppers, zucchini, or squash. These ingredients pair beautifully with the green sauce and offer a hearty alternative.
Serving Suggestions:
Serve your enchiladas with a side of Mexican rice, refried beans, or a simple side salad with a zesty lime dressing. Pickled vegetables or sautéed corn with chili powder also make great side dishes to complement the enchiladas.