Back to 6 servings Chicken 1.5 pounds boneless, skinless chicken breasts, or about 3 cups shredded rotisserie chicken 1 medium white onion, half quartered for poaching, half minced 1 teaspoon kosher salt, for poaching Salsa verde 1.5 pounds tomatillos, husked and rinsed 0.5 medium white onion, cut into wedges 2 jalapeño or serrano peppers, stemmed; seeded for less heat 2 cloves garlic, peeled 1 cup cilantro, leaves and tender stems, chopped 1 teaspoon kosher salt, plus more to taste Assembly 12 corn tortillas, 6-inch, preferably white corn 0.25 cup vegetable oil, for frying the tortillas 1.25 cups queso fresco, crumbled, divided 0.5 cup Mexican crema or sour cream, for drizzling 0.5 small red onion, very thinly sliced 0.25 cup cilantro, chopped, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place the chicken, quartered onion half and 1 teaspoon salt in a pot and cover with water. Bring to a boil, then reduce to low and simmer about 20 minutes, until the chicken is no longer pink and reaches 165°F (74°C) in the thickest part. Skip this step if using rotisserie chicken.2 Step 2: While the chicken cooks, set the oven rack about 6 inches below the broiler and heat the broiler. Spread the tomatillos, onion wedges, peppers and garlic on a rimmed baking sheet and broil 8 to 10 minutes, flipping once, until charred in spots and softened. Remove the garlic early if it darkens too quickly.3 Step 3: Cool the vegetables for 10 minutes, then blend with the cilantro and 1 teaspoon salt until smooth or slightly chunky, as you prefer. Taste and add salt if needed; you should have about 4 cups.4 Step 4: Shred the cooled chicken with two forks and toss with the minced onion and 1/2 cup of the salsa. Heat the oven to 350°F (180°C).5 Step 5: Heat the oil in a skillet over medium-high heat until shimmering. Fry each tortilla 10 to 15 seconds per side until softened but not crisp, then drain on paper towels and stack under a clean towel to keep warm.6 Step 6: Coat the bottom of a 9x13-inch baking dish with 1 cup of the salsa. Working one at a time, submerge a warm tortilla in the remaining salsa, lay it flat and spoon about 1/4 cup of the chicken mixture down the center. Roll it snugly closed and nestle it seam side down in the dish, packing the rolls in a single layer.7 Step 7: Pour the remaining salsa over the enchiladas, covering them well, and cover the dish with foil. Bake 20 minutes.8 Step 8: Uncover, sprinkle with 1 cup of the queso fresco and bake 10 to 15 minutes more, until the cheese is soft and lightly browned in spots and the sauce is bubbling.9 Step 9: Drizzle with crema and top with the remaining queso fresco, sliced red onion and cilantro. Serve hot.getsaucepan.com/r/532e8654-20f7-5225-8e64-593483b873d6
Cook this in Saucepan Chicken Enchiladas Verdes as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
