Go Back

Enchiladas Verde

If you don’t have time to poach some chicken breasts a store-bought rotisserie chicken will be fine. We calculate a packed cup of shredded chicken (100 gr) nicely fills 3 corn tortillas per person. The recipe below is for 3 corn tortillas/1 person serving.
If making a large family style amount, adjust accordingly.
Serve with a couple TBSP of sour cream and Refried Black Beans, along with any other garnishes you prefer - cilantro, red onion, lime wedges or black olives.
Print Recipe
Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 packed cup (100 gr) shredded chicken
  • 1 tsp. Kosher salt
  • 1 tsp. peppercorns
  • *1/2 cup (120 gr) Green (Verde) Enchilada Sauce, divided
  • 3 corn tortillas
  • 2- 3 TBSP olive oil
  • 30 gr. Queso Fresco Cheese crumbled

Instructions
 

  • Pre heat oven to broil.
  • Prepare any garnishes while chicken is poaching.
  • Poach chicken by fully covering with water and add 1 tsp. Kosher salt and 1 tsp peppercorns. Bring to a boil, reduce heat and simmer 20 minutes until cooked through. Remove chicken from water, let cool slightly and shred with 2 forks. Set aside.
  • If purchasing a rotisserie chicken, shred with 2 forks and set meat aside.
  • To assemble the enchiladas, heat the shredded chicken and ¼ cup (60 gr) Green Enchilada Sauce in a skillet over low heat.
  • In a small skillet heat a TBSP olive oil and sauté 1 corn tortilla until soft, remove to a plate and fill with 1/3 of chicken. Roll or plate tortilla in half on an oven safe platter. Repeat with remaining tortillas and chicken.
  • Drizzle remaining ¼ cup Green Enchilada Sauce over the tortillas and top with crumbled Queso Fresco.
  • Place under broiler for about 2 minutes to heat the sauce.
  • Remove enchiladas from the oven and garnish with black olives, red onion, cilantro, if using. Set sour cream and Refried Black Beans on the plate.
  • Serve immediately.

Notes

The most popular wine pairings with enchiladas is white wine.  Chardonnay, particularly French - Petit Chablis is lovely, but so is an Australian Chardonnay from Penfolds Winery.
If you are not a Chardonnay fan, try a dry Riesling and if you must have red wine; try a Pinot Noir.
We've paired:
  • Penfolds Reserve Bin A Chardonnay ($71.00)
  • Ramey Ritchie Vineyard Chardonnay ($71.00)
  • William Favre Petit Chablis
  • Red Newt Cellars Dry Riesling ($18.00)
Keyword Chicken, Corn Tortillas, Green Enchilada Sauce, Queso Fresco Cheese