Green Salsa Chicken Enchiladas
Casserole
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Cook Time
1 h 10 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Green Salsa Chicken Enchiladas is ready in 1 h 10 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These Green Salsa Chicken Enchiladas are a family favorite! I've been making them for years, and they always disappear quickly. The combination of the tangy tomatillo salsa, tender chicken, and melted mozzarella is simply irresistible. It's a great dish for a casual weeknight dinner or a weekend gathering. You can easily adjust the spiciness by using more or fewer jalapenos. Feel free to use rotisserie chicken to save time. This recipe is perfect for meal prepping – assemble the enchiladas ahead of time and bake them when you're ready to eat. Enjoy!
Ingredients (12 ingredients)
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2 pound tomatillos, husked and cut in half
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2 bunch green onions, ends trimmed
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5 piece jalapeno peppers, halved and seeded
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4 clove garlic, or more to taste
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2 cup chopped fresh cilantro
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1 cup chicken stock
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1 piece lime, juiced
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1 tsp salt, or more to taste
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12 piece corn tortillas
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4 cup cubed cooked chicken
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4 cup shredded mozzarella cheese
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0.5 cup crumbled queso fresco
Preparation (4 steps)
Roasting the Vegetables
Preheat oven to 400 degrees F (200 degrees C). Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish. Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C).
Preparing the Salsa Verde
Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into the Thermomix. Secure the lid and blend until smooth.
Assembling the Enchiladas
Place 6 corn tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
Baking the Enchiladas
Bake in the preheated oven until bubbling, about 25 minutes.
Finished cooking? Great! 🎉
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Created by
Sophia Taylor
3
Rezepte
0
Kochbücher
Allergens
- Milk
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