Mexican
Chicken Enchiladas Verdes
★★★★½ (4.7)
Shredded chicken rolled in soft corn tortillas and smothered in a bright, tangy tomatillo sauce with melted cheese on top - comforting, saucy, and easier to make than it looks.
- Fresh-cooked tomatillo sauce tastes far brighter than anything from a can
- One-pot chicken poaching keeps the meat tender and moist
- Great make-ahead: assemble, refrigerate, and bake later the same day
- 1 lb boneless skinless chicken breasts
- 1 lb tomatillos, husked and rinsed
- +10 more ingredients
- Place the chicken breasts in a medium pot, cover with water by 1 inch, and add 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer gently for 15 minutes, until the chicken reaches 165 F internally and is no longer pink inside.
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