Enchiladas Verdes
- 🐔 2 cups cooked, shredded chicken breast
- 🌽 12 corn tortillas
- 🧀 2 cups shredded Monterey Jack or queso fresco cheese
- 🧅 ½ cup finely chopped white onion
- 🌿 Fresh cilantro, chopped, for garnish
- 🥛 1 cup sour cream or Mexican crema
- 🫒 Vegetable oil, for frying
- 🍅 1 pound tomatillos, husked and rinsed
- 🌶️ 2–3 serrano or jalapeño peppers, stemmed
- 🧄 2 cloves garlic
- 🧅 ½ cup chopped white onion
- 🌿 ½ cup fresh cilantro leaves
- 🧂 Salt, to taste
- 💧 1 cup chicken broth
Enchiladas Verdes are a classic Mexican dish featuring corn tortillas filled with shredded chicken, rolled, and smothered in a tangy green tomatillo sauce. Topped with melted cheese and fresh garnishes, they offer a delightful combination of flavors and textures.
Ingredients
🐔 2 cups cooked, shredded chicken breast
🌽 12 corn tortillas
🧀 2 cups shredded Monterey Jack or queso fresco cheese
🧅 ½ cup finely chopped white onion
🌿 Fresh cilantro, chopped, for garnish
🥛 1 cup sour cream or Mexican crema
🫒 Vegetable oil, for frying
For the Green Sauce
🍅 1 pound tomatillos, husked and rinsed
🌶️ 2–3 serrano or jalapeño peppers, stemmed
🧄 2 cloves garlic
🧅 ½ cup chopped white onion
🌿 ½ cup fresh cilantro leaves
🧂 Salt, to taste
💧 1 cup chicken broth
Equipment
• Blender or food processor
• Saucepan
• Skillet
• Baking dish
• Tongs
• Cutting board and knife
Prep Time
30 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 350
• Protein: 20g
• Carbohydrates: 30g
• Fat: 18g
Instructions
1. Prepare the Green Sauce
o Place tomatillos and peppers in a saucepan; cover with water and bring to a boil.
o Reduce heat and simmer until tomatillos are soft, about 10 minutes.
o Drain and transfer to a blender.
o Add garlic, chopped onion, cilantro, and chicken broth; blend until smooth.
o Season with salt to taste.
2. Cook the Sauce
o In a saucepan, heat a tablespoon of oil over medium heat.
o Pour in the blended sauce and simmer for 10 minutes, stirring occasionally.
3. Prepare the Tortillas
o In a skillet, heat oil over medium heat.
o Lightly fry each tortilla for about 5 seconds per side to make them pliable.
o Drain on paper towels.
4. Assemble the Enchiladas
o Preheat oven to 350°F (175°C).
o Dip each tortilla into the green sauce to coat.
o Place shredded chicken and a sprinkle of cheese in the center; roll up and place seam-side down in a baking dish.
o Repeat with remaining tortillas.
5. Bake
o Pour remaining sauce over the enchiladas.
o Sprinkle with remaining cheese.
o Bake for 20 minutes, or until cheese is melted and bubbly.
6. Serve
o Garnish with chopped onion, cilantro, and a dollop of sour cream or crema.
o Serve hot.
Cooking and Serving Tips
• Tomatillo Selection: Choose firm, bright green tomatillos with intact husks for the best flavor.
• Adjusting Spice Level: For a milder sauce, use fewer peppers and remove seeds before blending.
• Serving Suggestions: Pair with Mexican rice and refried beans for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving.
Enjoy these flavorful Enchiladas Verdes as a delightful addition to your Mexican cuisine repertoire!
