Enchiladas Verdes

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb boneless chicken breast
• 12 corn tortillas
• 1 lb tomatillos, husked and halved
• 2 jalapeños, stemmed
• 1/2 cup white onion, roughly chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro leaves
• 1 cup sour cream
• 1.5 cups shredded Monterey Jack cheese
• 1 tsp salt

Directions

1. Simmer chicken breast in salted water for 18 minutes until cooked through, then shred it with two forks and set aside.
2. Broil tomatillos, jalapeños, onion, and garlic on a baking sheet for 8 minutes until lightly charred, then blend them with cilantro and salt until a smooth green sauce forms.
3. Pour about half a cup of the green sauce into a skillet over medium heat, lightly dip each tortilla in the warm sauce for a few seconds to soften it, then fill each tortilla with shredded chicken and roll it up tightly.
4. Arrange the rolled enchiladas seam-side down in a greased 9x13 baking dish, pour the remaining green sauce evenly over the top, then dollop sour cream across them and sprinkle all the cheese on top.
5. Bake uncovered at 375°F for 20 minutes until the cheese is melted and bubbling, then let rest for 5 minutes before serving.

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