Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano peppers and then blended with seasonings. A “sauce” is cooked and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to help with this quick meal.
Enchiladas Verde
If you don’t have time to poach some chicken breasts a store-bought rotisserie chicken will be fine. We calculate a packed cup of shredded chicken (100 gr) nicely fills 3 corn tortillas per person.
The recipe below is for 3 corn tortillas/1 person serving. If making a large family style amount, adjust accordingly.
Serve with a couple TBSP of sour cream and Refired Black Beans, along with any other garnishes you prefer – cilantro, red onion, lime wedges or black olives.
Ingredients
- 1 packed cup (100 gr) shredded chicken 0 CHO
- 1 tsp. Kosher salt 0 CHO
- 1 tsp. peppercorns 0 CHO
- *1/2 cup (120 gr) Green (Verde) Enchilada Sauce, divided (1 CHO/2 TBSP) 4 CHO
- 3 corn tortillas (9 CHO each) 27 CHO
- 2- 3 TBSP olive oil 0 CHO
- 1 TBSP (30 gr.) Queso Fresco Cheese, packed crumbled (2 CHO/30 GR) 2 CHO
TOTAL CHO 33 CHO
- EACH TORTILLA 11 CHO
Instructions
- Pre heat oven to broil.
- Prepare any garnishes while chicken is poaching.
- Poach chicken by fully covering with water and add 1 tsp. Kosher salt and 1 tsp peppercorns. Bring to a boil, reduce heat and simmer 20 minutes until cooked through. Remove chicken from water, let cool slightly and shred with 2 forks. Set aside.
- If purchasing a rotisserie chicken, shred with 2 forks and set meat aside.
- To assemble the enchiladas, heat the shredded chicken and ¼ cup (60 gr) Green Enchilada Sauce in a skillet over low heat.
- In a small skillet heat a TBSP olive oil and sauté 1 corn tortilla until soft, remove to a plate and fill with 1/3 of chicken. Roll or plate tortilla in half on an oven safe platter. Repeat with remaining tortillas and chicken.
- Drizzle remaining ¼ cup Green Enchilada Sauce over the tortillas and top with crumbled Queso Fresco.
- Place under broiler for about 2 minutes to heat the sauce.
- Remove enchiladas from the oven and garnish with black olives, red onion, cilantro, if using. Set sour cream and Refried Black Beans on the plate.
- Serve immediately.
