Salsa Verde Enchiladas
Rated 5 stars by 1 users
Category
Mains
Servings
4
Ok I’m going to be fully honest, if you have an instant pot and can make shredded chicken you can really do anything. If you don’t, this recipe may take a little longer but hey, it’s worth it. Who doesn’t love an enchilada? The ingredients are simple, salsa verde, chicken, black beans. Also what an accomplishment it is to say, guys, I made my own salsa verde! And one more thought, you can make all the components and save for another day as putting it together is the easiest thing to do. Great meal prep if you’re into that kind of thing.
Author:Traci
Ingredients
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Salsa Verde:
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1 pound tomatillos
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1 onion, quartered
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1 jalapeno, halved
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5 cloves garlic
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1 bunch cilantro
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¼ Cup lime juice
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Chicken Filling and enchiladas:
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1 Pound Chicken Breast
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1 can Cuban Style Black Beans (trader joes has the best)
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1 package Siete Cassava Tortillas or any GF tortilla.
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1 Cup Salsa Verde (That you made!)
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2 Cups Chicken or Vegetable Stock
Directions
Salsa Verde
Preheat oven to 500 degrees
Line a tray with foil and add about an inch of water (this helps prevent burning. Add all ingredients EXCEPT cilantro.
Roast.
Roast until it's all charred, about 30 minutes.
Puree all in blender, including the cilantro
Chicken Filling and enchiladas:
Preheat oven to 400 degrees
Bring stock and salsa verde to a boil. Add chicken and reduce to a simmer. Cook, covered, until chicken falls apart, about 20 minutes.
Shred Chicken and combine with black beans
Roll ¼ Cup filling in tortillas.
Line casserole with thin layer of salsa verde to prevent sticking
Place enchiladas on top of salsa verde.
Top enchiladas with remaining salsa and bake at 400 for ten minutes.
