Dinner for 5
Chicken Enchiladas Verdes
Roasted tomatillos, peppers, and herbs make a green sauce for chicken-filled tortillas baked with queso fresco.
Typical price
$13.52for 4 servings
$3.38 per serving$13.52 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: holajalapeno.com
- 90 minstart to table
- Mediumdifficulty
- 5servings as written
- $$typical cost tier
MexicanHigh-proteinFamilyDinners
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Tomatillos$2.49/lb typical | 1 lb | $2.49Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.48Typical price |
| Jalapeno peppers$0.25 each typical | 2 | $0.50Typical price |
| Garlic$0.75 each typical | 0.25 | $0.15Typical price |
| Poblano and other fresh chiles$0.60 each typical | 1 | $0.60Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | 0.5 | $0.84Typical price |
| Tortillas$0.30 each typical | 12 | $3.60Typical price |
| Chicken breast, boneless$3.49/lb typical | 0.65 lb | $2.18Typical price |
| Blue cheese, brie, queso fresco, paneer$0.80/oz typical | 5 oz | $4.00Typical price |
| Heavy cream$0.22/oz typical | 2 oz | $0.46Typical price |
| Total for the servings shown | $16.90 | |
Pantry staples you likely have
Salt and pepperDried spices (cumin, paprika, chili powder, oregano)Olive and cooking oil
Not included in the cost.
Ingredients
- 1 lb tomatillos
- 1/2 large white onion
- 2 serrano chiles
- 2 cloves garlic
- 1 large poblano pepper
- 1 cup chopped cilantro
- 1/2 cup water
- 1 tsp kosher salt
- 1/2 tsp arbol chile powder
- 12 corn tortillas
- 1 cup avocado or vegetable oil
- 2 cups shredded rotisserie chicken
- 1 1/4 cups crumbled queso fresco
- 1/2 cup mexican crema (optional)
- 1/2 large white onion (optional)
- 1/4 cup chopped cilantro (optional)
Steps
- Heat the oven to 425 F, then roast tomatillos, onion, serranos, garlic, and poblano on a baking sheet for 25 minutes.
- Blend the roasted vegetables with cilantro, water, salt, and arbol chile powder until smooth.
- Warm the green sauce in a medium saucepan over medium heat for 5 minutes.
- Heat oil in a skillet, soften each tortilla for 10 seconds per side, and drain on a plate.
- Fill each tortilla with chicken and some queso fresco, roll them, and arrange them seam-side down in a 9-by-13-inch baking dish with some sauce underneath.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Pour the remaining sauce over the enchiladas, cover with queso fresco, and bake at 375 F for 20 minutes before topping with crema, onion, and cilantro.
Swaps
- Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Onions for Red onionsabout $0.20/lb more at typical prices
- Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- Tortillas for Pita or naanabout $0.25/each more at typical prices
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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