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Chicken Enchiladas

167

New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Chicken Enchiladaswith Salsa Verde and Calabacitas

167
DifficultyMedium
SpicinessMild
Cook Time1 hr

If you’re like most people, your go-to Mexican foods are tacos and burritos. Switch it up without losing the delicious, authentic flavors of the South with this tasty chicken enchilada recipe from the chefs at New York Times Cooking. Flavorful tomatillos, yellow onions, fiery serrano chiles, and chopped garlic create a mouthwatering salsa verde that is dead simple to make. Ladled over crispy tortilla shells packed full of juicy shredded chicken and topped with creamy cotija cheese, it creates a plate of heavenly enchiladas — made in your kitchen.

Family Friendly
Mexican
New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Suggested Pairings

Chardonnay

Lager

Ingredients

  • Corn Tortillas
  • Sour Cream
  • Cotija
  • Chicken Breasts
  • Fresno Chile
  • Serrano Chile
  • Garlic Cloves
  • Cilantro
  • Yellow Onion
  • Cherry Tomatoes
  • Yellow Squash
  • Peeled Tomatillos

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Olive Oil
  • Vegetable Oil
  • Equipment
  • Baking Dish
  • Food Processor
  • Large Sauce Pot
  • Large Sauté Pan
  • Medium Bowl
  • Medium Sauté Pan
  • Rimmed Sheet Pan
  • Tongs

Allergens

  • Dairy

Nutrition Facts

  • Nutrition Facts

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