Green Enchiladas PDF Print E-mail
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Wednesday, 22 June 2011 01:45

Fresh tasting and delicious Mexican enchilada recipe

Submitted by:  Debbie Duval


  • 4 boneless, skinless chicken breasts, pounded to about ½” thickness between 2 sheets plastic wrap
  • ¼ tsp garlic salt
  • ¼ tsp lemon pepper seasoning
  • ¼ tsp coriander
  • ¼ tsp Tony Chachere’s seasoning mix
  • 1 dozen corn tortillas
  • ½ cup cooking oil
  • ¾ cup finely chopped white onion
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 tsp minced jalapeño peppers, seeded
  • ¼ cup green tomatillo salsa
  • 2 cups (8 ounces) Monterrey jack cheese


  1. Place chicken breasts on medium temperature grill and cook about 5 minutes per side; remove and shred into thin strips
  2. Combine garlic salt, lemon pepper, Tony’s, and coriander in a small container and sprinkle over chicken pieces
  3. In a saucepan, melt butter, whisk in flour until thoroughly combined
  4. Add chicken stock and cook, stirring constantly until mixtures thickens and bubbles
  5. Stir in sour cream, peppers and tomatillo salse and simmer for about 5 minutes, remove and keep warm
  6. In a skillet, heat oil and cook tortillas one at a time for about 15 seconds until soft; set aside and keep warm
  7. Pour a small about of the sauce (to coat bottom) into the bottom of a large casserole dish
  8. Assemble tortillas with chicken strips plus about 1 TBS of the cheese in each; roll and place seam-side down in casserole
  9. Pour the remaining sauce over the prepared enchiladas and top with 1 ½ cups of the cheese
  10. Bake at 350° for 25 minutes, sprinkle remaining ½ cup cheese over top and bake

Serves 6


Last Updated on Sunday, 24 May 2015 19:16