Who says St. Patrick’s Day is only for corned beef and cabbage? This year, we’re celebrating with a vibrant, zesty "Mexican Green" twist. These Enchiladas Verdes are the perfect way to bring some luck (and incredible flavor) to your table.

Plus, nothing beats the aesthetic of softening those veggies to perfection in the Lynnee Pink Pan. The pop of that sleek pink ceramic against your St. Paddy’s ingredients is a total kitchen vibe—proving that even the prep work for your feast can be a total mood!

The Ingredient Lineup

For the Chicken Base:

• 2 Chicken breasts

• 1/2 Large onion

• 2 tbsp Chicken bouillon

• 2 tbsp Garlic powder

• 1 Bay leaf

For that Liquid Gold (The Verde Sauce):

• 5 Tomatillos

• 2 Jalapeños + 1 Chile serrano

• 3/4 cup Crema

• 1 large tbsp Chicken bouillon

• 5 Garlic cloves

• 1/4 cup Fresh cilantro

• Black pepper + Salt (to taste)

• 1/2 cup Chicken broth (reserved from the pot)

The Assembly:

• Corn tortillas

• Queso fresco

• Monterey Jack cheese

The How-To

1. The Poach: Boil a large pot of water and add your chicken, onion, garlic powder, bouillon, and the bay leaf. Let that simmer for about 35 minutes (or until the chicken hits 165°F).

2. The Veggie Bath: Around the 30-minute mark, drop your tomatillos, jalapeños, and serrano chile into the same pot. We want them soft and vibrant!

3. Shred It: Remove the chicken and shred it finely with two forks.

4. The Magic Sauce: In a blender, combine the boiled onion, 1/2 cup of that flavorful chicken broth, the boiled peppers/tomatillos, crema, fresh garlic, cilantro, salt, pepper, and an extra scoop of bouillon. Blend until it’s silky smooth and creamy.

5. The Lynnee Step: Heat up your Lynnee Pink Pan with a touch of oil. Lightly fry your corn tortillas just until they are soft and pliable. The non-stick surface makes this part a breeze!

6. Fill & Roll: Mix the shredded chicken with about 3/4 cup of your green sauce. Dip a tortilla in the sauce, stuff it with chicken and a pinch of cheese, and roll it tight into a baking dish.

7. The Bake: Pour the rest of that creamy green sauce over the top. Smother it with Monterey Jack and crumbled queso fresco.

8. The Finish: Bake at 375°F for 15 minutes, then hit it with a 2-minute broil to get those cheese bubbles golden and delicious.
   
   CLICK HERE FOR STEP-BY-STEP VIDEO

Why the Lynnee Pan?

When you're working with corn tortillas, temperature control is everything. The Lynnee Pink Pan heats evenly, ensuring your tortillas soften without getting greasy or breaking. Plus, it’s pretty enough to sit on the counter while you prep!

Serving Tip: Serve these hot over a bed of fluffy rice to soak up every last drop of that spicy green sauce.

Happy St. Patty’s Day! <3