Basically, this recipe is one that I have made so many times I can’t believe I’ve never put it up on the blog. It’s seriously my husband’s favorite meal (he requests it for his birthday every year) and it is always a hit.
What’s even better is that it really is so easy to make. Every time I make these, they are slightly different (seriously feel free to add in whatever you want just make sure to make the salsa and guac because they are killer) but this time all I did was bake some chicken (marinated for about 30 minutes beforehand), add in some black beans, spinach, rice (I cooked this while I was baking the chicken), and cheese into tortillas, smother them in salsa verde then bake for 15 minutes and serve with lots of cacique cheese, and guac. 
From start to finish it takes about an hour (and remember while the rice and chicken are cooking you are free to do whatever) and they are so worth it! And I would recommend making double what you will need so you can have extras! These re heat really well and are perfect to bring to work.
- tortillas
- 3 chicken breasts
- 1 can black beans (drained)
- 1 cup rice (cooked)
- Guacamole:
- 2 avocados
- 1 small tomato (Diced)
- The juice of one lime
- Cotija cheese
- 1 small jalapeno deseeded and diced
- about 1 tbs. diced red onion
- Salsa Verde:
- about 10 tomatillos
- ¼ yellow onion
- 2 serrano chiles
- 2-3 cloves garlic
- 1 lime
- Chicken Marinade:
- the juice of one lime
- 1 tsp chili powder
- ¼ cup olive oil
- 1 tsp. cumin powder
- 1 clove garlic (minced)
- ½ tsp. salt
- Add the chicken breasts and all of the marinade ingredients (listed above) into a Ziploc bag and let sit for about 30 minutes.
- Preheat the oven to 450
- In the meantime bring a large pot of water to a boil.
- Add in the tomatillos and the serrano chiles and let cook until the skin of the tomatillos has turned a dark shade of green (this should take about 30 minutes)
- After 30 minutes, place the chicken into a baking dish (i used the one shown in the photos above) and add in about ½ cup chicken broth and cook at 450 for 18-20 minutes or until fully cooked.
- While the chicken is cooking, add the tomatillos and serrano chiles (without any of the cooking water) into a blender.
- Add in the onion, garlic, and lime juice and blend until smooth.
- Transfer to a sauce pan and bring to a simmer.
- Once the chicken is done, drain the liquid from the pan and allow to cool on the counter for about 15 minutes then shred using a fork.
- Assemble the enchiladas with a bit of rice, cheese, black beans, chicken and spinach then roll and place in the pan you used to cook the chicken (this just helps save dishes).
- Once your pan is filled, cover with a ladle or two full of salsa verde, sprinkle on some Mexican style blend cheese and place in the oven for about 15 minutes.
- While you're waiting, mash up the avocados and mix with the diced tomato, onion, cotija cheese, jalapeño and lime juice then serve immediately once the enchiladas are finished.
