Enchilada Hijau

Name: Enchilada Hijau
Cuisine: mexican
Ingredients: 12 corn tortillas; 2 cups shredded cooked chicken; 500 g tomatillos, husked; 2 jalapeños, seeded; 1/4 cup diced white onion; 2 cloves garlic, minced; 1/2 cup chopped fresh cilantro; 2 cups chicken broth; 2 tbsp vegetable oil; 1 tsp salt; 1/2 tsp black pepper; 1 cup crumbled queso fresco; 1/2 cup sour cream

MBG-eligible

Enchiladas Verdes

Enchilada Hijau — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

12 corn tortillas
2 cups shredded cooked chicken
500 g tomatillos, husked
2 jalapeños, seeded
1/4 cup diced white onion
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
2 cups chicken broth
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 cup crumbled queso fresco
1/2 cup sour cream

Instructions

11. Preheat oven to 180°C (350°F).
22. Roast tomatillos, jalapeños, onion, and garlic on a hot skillet until lightly charred, then transfer to a blender.
33. Add cilantro, chicken broth, salt, and pepper; blend until smooth to form the green sauce.
44. In a saucepan, simmer the sauce for 10 minutes, adjusting seasoning as needed.
55. Heat oil in a pan and briefly fry each tortilla until pliable, then dip each in the sauce.
66. Place a spoonful of shredded chicken on each tortilla, roll tightly, and arrange seam‑side down in a baking dish.
77. Pour remaining sauce over the rolled enchiladas, sprinkle with queso fresco, and bake for 15‑20 minutes until heated through.
88. Garnish with sour cream and extra cilantro before serving.

Source: llm-generated