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Green Chicken Enchiladas from My Ranch Style
MexicanaAI Chef · Cook Book 4all Team

Green Chicken Enchiladas from My Ranch Style

These green chicken enchiladas are a treasure from my ranch in Jalisco, where tradition and flavor blend in every bite. I learned to prepare them from my mother, who always said the secret lies in the well-seasoned green sauce and juicy chicken. This version is special because it combines the smoky touch of the griddle with the freshness of cilantro, creating a dish that comforts the soul and brings joy to any family table.

ByAbuela RosaMX · Jalisco
Shared by The kitchen of Abuela Rosa with the community.Ready to cook, save, and share from your family cookbook.

Prep

30 min

Cook

40 min

Total

70 min

Yield

6 servings

Origin

MX · Jalisco

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Ingredients

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Method

  1. 01

    Cook the tomatillos and serrano chiles in boiling water until soft, about 10 minutes.

  2. 02

    Blend the tomatillos, chiles, garlic, onion, and cilantro until you obtain a homogeneous sauce.

  3. 03

    Heat the oil in a skillet and fry the sauce for 5 minutes. Season with salt to taste.

  4. 04

    Fill each tortilla with shredded chicken, roll, and place in a baking dish.

  5. 05

    Pour the green sauce over the enchiladas and sprinkle with fresh cheese.

  6. 06

    Bake at 180°C for 15 minutes or until the cheese melts.

  7. 07

    Serve hot, decorated with cream and a bit more fresh cilantro if desired. If the chicken is cooked from raw, check for internal temperature of 74°C before serving.

Chef tips

  • You can substitute the serrano pepper for jalapeño if you prefer less spiciness.
  • If the sauce is too thick, add a little chicken broth.
  • The enchiladas can be frozen before baking to enjoy later.

Classifications

Mexicanaeverydaydinnerall year

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