Enchiladas Verdes De Queso

Creamy, cheesy, and utterly divine, these Enchiladas Verdes De Queso are a Mexican delight! Tender chicken, rich queso fresco, and a vibrant cilantro sauce come together in perfect harmony, all wrapped up in crispy corn tortillas. It’s a flavor fiesta you won’t want to miss!

Ready Time

1 hrs 30 mins

Yields

9 servings

Ingredients

For the chicken:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
For the enchilada sauce:
2 cups chopped fresh cilantro
1 jalapeño pepper, seeded and chopped
1 medium onion, diced
2 cloves garlic, minced
1/2 cup unsalted butter
1 cup heavy cream
1 cup grated queso fresco or feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
For the cheese filling:
1 cup grated queso fresco or feta cheese
1/2 cup grated Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
For assembly:
9 corn tortillas
Vegetable oil for brushing

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the chicken and cook until browned, about 5-6 minutes.

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the diced onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute. Add the cumin, paprika, cayenne pepper, salt, and black pepper to the skillet.

Cook for 1 minute, stirring constantly.

Add the cooked chicken back into the skillet and stir to combine with the spice mixture. Set aside.

In a blender or food processor, combine the chopped cilantro, chopped jalapeño, diced onion, and minced garlic.

Blend until smooth. In a large saucepan, melt the unsalted butter over medium heat.

Add the blended cilantro mixture and cook for 1 minute, stirring constantly.

Add the heavy cream to the saucepan and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.

Remove the saucepan from the heat and stir in the grated queso fresco or feta cheese, salt, and black pepper.

In a large bowl, combine the grated queso fresco or feta cheese, grated Monterey Jack cheese, chopped cilantro, salt, and black pepper. Mix well to combine.

To assemble the enchiladas, brush the corn tortillas with a little vegetable oil.

Spoon some of the chicken mixture onto the center of a tortilla, followed by a sprinkle of the cheese mixture. Roll the tortilla up tightly and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the enchilada sauce over the rolled tortillas and top with any remaining cheese mixture. Cover the dish with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes or until the top is lightly browned.

Notes

Use high-quality chicken breasts for the best flavor and texture. Make sure to not overcrowd the skillet when cooking the chicken.

Cut the chicken into uniform pieces so they cook evenly.

Use a thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety. Don’t skip browning the chicken, it adds depth of flavor to the dish.

For the enchilada sauce, use fresh cilantro for the best flavor.

If you like a little heat, don’t seed the jalapeño or use more if you prefer. When making the cheese filling, don’t overmix, or the cheese will become tough.

For assembly, make sure to not overfill the tortillas, or they will break open during baking.

If using feta cheese, crumble it well before mixing with the Monterey Jack cheese. Keep the assembled enchiladas warm in the oven while preparing the remaining ones.

Don’t overbake; the cheese should be melted and bubbly.