Enchiladas Verdes with Chicken and Queso Fresco
Difficulty Moderate
Cuisine Mexican
Diets Omnivore, Gluten-Free
Yield 4 Servings
Nutrition Facts
Enchiladas Verdes with Chicken and Queso Fresco
A moderate Mexican dish perfect for omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Chicken Filling
Ingredientssubstitutes
Chicken Filling
chicken breast
-
500g
olive oil
-
20ml
ground cumin
-
1tsp
Chili Powder
-
1tsp
Garlic Powder
-
1tsp
Ground Onion
-
1tsp
Chicken Filling Instructions
Prep
1. SAFETY: Pat the chicken breasts dry with paper towels and wash hands immediately after handling raw meat.
2. Season the chicken thoroughly with cumin, chili powder, garlic powder, and ground onion.
Cook
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the chicken for 6-8 minutes per side until the internal temperature reaches 74°C.
5. Remove the chicken from the heat and allow it to rest for 5 minutes.
6. Using two forks, shred the chicken into thin strips.
Serve
7. Toss the shredded meat with 30ml of the green sauce to keep it moist.
Enchilada Assembly and Baking
Ingredientssubstitutes
Enchilada Assembly and Baking
tortilla
[PREP
↗]
-
300g
feta
-
120g
sour cream
-
80ml
lettuce
-
60g
Enchilada Assembly and Baking Instructions
Prep
1. Preheat your oven to 180°C and lightly grease a 9x13 inch baking dish.
2. Flash-fry the tortillas in a dry pan for 15 seconds per side to make them pliable.
Cook
3. Dip each tortilla into the green sauce, then fill with a generous amount of shredded chicken.
4. Roll the tortillas tightly and place them seam-side down in the baking dish.
5. Pour the remaining green sauce over the rolls and sprinkle with half of the crumbled feta.
6. Bake for 15-20 minutes until the sauce is bubbling and the edges are slightly golden.
Serve
7. Top with shredded lettuce, a drizzle of sour cream, and the remaining feta before serving hot.
Green Tomatillo Sauce
Ingredientssubstitutes
Green Tomatillo Sauce
onion
-
100g
garlic
-
15g
chili peppers
-
40g
cilantro
-
10g
lime
-
25g
table salt
-
1tsp
Green Tomatillo Sauce Instructions
Prep
1. Roughly chop the onion and peel the garlic cloves.
2. Remove the stems and seeds from the chili peppers to manage heat levels.
Cook
3. In a pot of boiling water, simmer the onion, garlic, and chili peppers for 10 minutes until soft.
4. Drain the vegetables and transfer them to a high-speed blender.
5. Add the fresh cilantro, lime juice, and salt to the blender jar.
6. Pulse until the sauce is smooth and emulsified; if too thick, add 15ml of water.
Serve
7. Keep the sauce warm in a small saucepan over low heat until assembly.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
chili peppers
bell peppers
eggplant
paprika
Instead of
cilantro
basil
chives
dill
Instead of
lime
clementine
grapefruit
lemon
Instead of
table salt
flake salt
garlic salt
himalayan pink salt
Instead of
chicken breast
chicken drumstick
chicken fillet
chicken sausages
Instead of
olive oil
canola oil
extra virgin olive oil
grapeseed oil
Instead of
ground cumin
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
Chili Powder
Cayenne Pepper
Chili Flakes
Garlic Powder
Instead of
Garlic Powder
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
Ground Onion
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
tortilla
focaccia
naan
pita
Instead of
feta
cottage cheese
blue cheese
Burrata
Instead of
sour cream
crème fraîche
half and half
heavy cream
Instead of
lettuce
arugula
beet greens
collard greens