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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Green Enchiladas


1 1/2 lb tomatillos
1 onion
1 lg. fresh jalapeño
1 Bunch cilantro
ground coriander

3 Chicken breasts
20 Tortillas
Peanut oil.
Large block Jack Cheese, shredded

2   9×13 pyrex baking dishes


Make Green Sauce: Husk and wash tomatillos. Quarter onion. Wash, seed and roughly chop jalapeño. Rip 1/2 bunch of cilantro off and wash leaves. Puree ingredients in cuisinart. Add coriander & salt to taste.

Poach Chicken: place chicken in small pot and cover with water. Add salt. Bring water to boil. When water boils, cover pot, turn heat down to low and simmer for 20 minutes. Chicken should be cooked through & no longer pink inside. Shred with two forks and set aside.

Prepare Tortillas: Tortillas must be fried quickly in hot oil, around 10 seconds per side, before using for enchiladas. Fry tortillas one at a time and drain on paper towel. While preparing tortillas, put tomatillo sauce in pan to simmer.

Preheat Oven to 425°

Assemble Enchiladas: Mix shredded chicken with one or two ladles of green sauce. Ladle scoop of green sauce into bottom of each 9×13 baking dish. Place one tortilla on bottom of pan. Line center of tortilla with chicken and top chicken with cheese. Roll chicken and cheese inside tortilla and place, seam down on dish. Each dish will fit 10 enchiladas. Top finished enchiladas with remaining green sauce and sprinkle with more cheese. Bake 10 – 15 minutes, broil on high at end until cheese is bubbly and a bit browned.


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