Green Enchilada Tacos
Craving some bold and delicious tacos for dinner? Look no further than these Green Enchilada Tacos, made with a homemade green chili enchilada sauce that packs a flavorful punch! 🌮🌶️🍅🌿
Shredded chicken cooked in the sauce and topped with refried beans, lettuce, and tomatoes, make for a mouth-watering taco filling that’s sure to satisfy. And don’t forget to drizzle some extra sauce over the top for the ultimate flavor explosion! 😍
Check out the recipe and get ready to spice up your Taco Tuesday!
Ingredients
For the Green Chili Enchilada Sauce:
10-12 medium-sized tomatillos, husks and stems removed
2-3 pasilla peppers, seeded and deveined
1 jalapeño pepper or 1/4 cup pickled jalapeños
1 bunch of fresh cilantro, leaves and tender stems
Juice of one lime
5-6 garlic cloves, peeled
1 tbsp chicken bullion or 1 tsp of salt
1 tbsp chicken bullion or 1 tsp of salt
Salt and freshly ground black pepper, to taste
For the Taco Filling:
3-4 boneless, skinless chicken breasts, cooked and shredded
2 cups of freshly made green chili enchilada sauce
2 cups of refried beans
1/2 head of iceberg lettuce, chopped
2 medium-sized tomatoes, diced
12-16 corn tortillas
Instructions
1
In a large pot of simmering water, add the tomatillos, pasilla peppers, and 3-4 garlic cloves. Simmer for about 5 minutes until the tomatillos turn a shade of yellow.
2
Using a slotted spoon, remove the cooked tomatillos, peppers, and garlic cloves from the pot and add them to a blender with the cilantro, lime juice, onion, chicken bullion, smoked paprika, salt, and black pepper. Puree until smooth, adding some of the cooking water if necessary to adjust the consistency. Taste and adjust the seasoning as needed.
3
In a large skillet, add the shredded chicken and 2 cups of the green enchilada sauce. Simmer for about 10 minutes to allow the chicken to absorb the flavors.
4
To assemble the tacos, warm the tortillas in a dry skillet or on a grill. Spread some refried beans on each tortilla, add a spoonful of the chicken mixture, and top with chopped lettuce and tomatoes. Drizzle some of the fresh enchilada sauce over each taco and serve with chips on the side.
