Mexican · main

Chicken Enchiladas Verde

Chicken Enchiladas Verde reads sourness 5.1, citrus 4.9 and umami 4.0 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Sourness 5.1 · Citrus 4.9 · Umami 4.0 · Salinity 3.7 · Allium 3.6 · Richness 3.4 · Herbaceous 3.2 · Fruity 2.6 · Heat 2.2 · Funk & Ferment 2.1 · Sweetness 1.9 · Earthy 1.9 · Warm Spice 1.5 · Floral 1.1 · Bitterness 1.1 · Nutty 1.0

What's in it (16)

• tomatillo — 454 g
• poblano chiles — 100 g
• jalapeo peppers — 100 g
• white onion — 110 g
• garlic — 12 g
• boneless chicken — 680 g
• low-salt chicken broth — 473 g
• cilantro leaves — 59 g
• cumin — 5 g
• salt — 5 g
• vegetable oil — 41 g
• corn tortillas — 1200 g
• monterey jack and pepper cheese — 227 g
• sour cream — 118 g
• white onion — 59 g
• lime — 65 g

Time & effort: about 1 hr 7 min (1 hr 2 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 188.3 kcal, 10.9 g protein, 5.3 g fat, 25.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the broiler with a rack 6 inches from the heat. Spread the tomatillos, poblano, jalapeño, onion wedges, and garlic on a rimmed baking sheet and broil, turning once, until blackened in spots and softened, 10-12 minutes.
2. Meanwhile, season the chicken thighs with 1/2 teaspoon of the salt, then add them to a medium saucepan with the chicken broth. Bring to a gentle simmer over medium heat and poach until the chicken reaches 165°F, 12-15 minutes; transfer the chicken to a plate and reserve the poaching liquid.
3. Once the chicken is cool enough to handle, shred it into bite-sized pieces with two forks.
4. Peel the charred garlic, then transfer it to a blender with the charred tomatillos, poblano, jalapeño, and onion, along with the cilantro, cumin, remaining 1/2 teaspoon salt, and 1 cup of the reserved poaching liquid. Blend until smooth.
5. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Carefully add the sauce (it will splatter) and simmer, stirring occasionally, until slightly thickened and deepened in color, 8-10 minutes.
6. Season the sauce with salt to taste, then toss 1/2 cup of it with the shredded chicken and 1 cup of the shredded cheese.
7. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Fry the tortillas one at a time, 10-15 seconds per side, just until pliable and lightly blistered, stacking them on a plate as you go.
8. Preheat the oven to 375°F. Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and arrange seam-side down in the dish.
9. Pour the remaining sauce evenly over the enchiladas and scatter the remaining cheese on top. Bake until the sauce is bubbling and the cheese is melted and lightly golden, 20-25 minutes.
10. Let the enchiladas rest 5 minutes, then top with the crema, chopped onion, extra cilantro, and a squeeze of lime before serving.

Dishes with a similar flavor shape

• Crispy Beef Tacos Dorados — Mexican
• Huevos Rancheros with Black Beans — Mexican
• Lamb Souvlaki with Tzatziki — Greek
• Spaghetti Aglio e Olio with Roasted Broccolini — Italian
• Lamb Kofta with Cucumber Tomato Salad — Middle Eastern

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.