Enchiladas De Pollo
Creamy chicken enchiladas filled with tender shredded chicken, green chilies, and melted cheeses, perfect for comforting family dinners or casual gatherings with vibrant flavors.
Ingredients
- 2 whole chicken breasts ⓘ
- water ⓘ
- 1/2 small onion ⓘ
- 1 bay leaf
- 8 peppercorns ⓘ
- salt ⓘ
- 1/2 medium onion, chopped ⓘ
- 3 Tbsp. grated Parmesan cheese ⓘ
- 4 oz. Monterey Jack cheese, shredded ⓘ
- 1 (4 oz.) can green chilies ⓘ
- 1 (13 oz.) can tomatillos ⓘ
- 1/4 c. cilantro leaves ⓘ
- 3/4 c. whipping cream ⓘ
- 1 egg ⓘ
- 1/4 c. lard
- 8 corn tortillas ⓘ
- 4 oz. Cheddar or Monterey Jack cheese, shredded ⓘ
- 4 oz. Cheddar or Monterey Jack cheese, shredded (Monterey Jack is better, 1 c.) ⓘ
Instructions
- Place chicken breasts in a large pot or Dutch oven.
- Add water to cover the chicken, along with half a small onion, bay leaf, peppercorns, and salt to taste.
- Bring to a boil and then reduce heat.
- Cover and simmer for 45 minutes or until the chicken is tender.
- Cool the chicken in its broth.
- Shred the cooled chicken and set aside.
- In a saucepan, sauté chopped onion until translucent.
- Add green chilies, tomatillos, cilantro, and whipping cream; cook until heated through.
- In a bowl, beat the egg and mix with grated Parmesan cheese.
- Combine the egg mixture with the creamy sauce.
- In a skillet, heat lard and lightly fry the corn tortillas until soft.
- Fill each tortilla with shredded chicken and some cheese, then roll up.
- Place rolled tortillas seam-side down in a greased baking dish.
- Pour the sauce over the assembled enchiladas and sprinkle with shredded Monterey Jack and Cheddar cheeses.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until bubbly and cheese is melted.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of cumin or chili powder to the sauce. If you're short on time, rotisserie chicken is a great substitute for the poached chicken. Corn tortillas can be replaced with flour tortillas for a different texture. Ensure to fry the tortillas lightly to prevent them from breaking when rolling.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. They pair beautifully with Mexican rice and refried beans for a complete meal. You might also enjoy them alongside a fresh salad or a side of guacamole for added flavor. Browse more Mexican recipes to explore similar dishes.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas De Pollo contains roughly 2045 calories, with 71g protein, 156g carbohydrates, and 132g fat. It is an excellent source of vitamin C (197% of the Daily Value), iron (165% of the Daily Value), and protein (143% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly and refrigerate. When ready to bake, pour the sauce over and bake as directed, adding a few extra minutes to the cooking time if they're cold from the fridge.
What can I substitute for the lard?
If you prefer not to use lard, vegetable oil or butter can be used as a substitute for frying the tortillas. This will maintain the dish's flavor and texture while accommodating different dietary preferences.
Can I freeze these enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Wrap them tightly in foil or place in a freezer-safe container. To bake, thaw in the refrigerator overnight and then bake as usual, or bake from frozen, adding extra time to ensure they heat thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).