ENCHILADAS VERDES
Enchiladas Verdes are classic Mexican enchiladas topped with vibrant green salsa from tomatillos and fresh herbs.
Filled with shredded chicken and cheese, they’re both comforting and flavorful.
These enchiladas make a deliciously satisfying meal that brings a taste of Mexico to your table.
Why This Recipe
This Enchiladas Verdes recipe combines tender chicken, tangy green salsa, and melty cheese for a memorable, authentic Mexican meal.
The homemade tomatillo salsa adds a fresh and tangy twist, perfectly complementing the warm, cheesy enchiladas.
Easy to prepare and bursting with flavor, these enchiladas are a fantastic choice for a cozy family dinner.
About This Recipe
Enchiladas Verdes are made by filling corn tortillas with chicken or cheese, rolling them up, and topping with a vibrant green tomatillo sauce.
This recipe combines roasted tomatillos, onions, and fresh cilantro for a zesty salsa that balances perfectly with creamy cheese and tender chicken filling.
Ingredients
- 12 corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese (like Monterey Jack or queso fresco)
- 1/2 cup chopped cilantro (for garnish)
For the Green Salsa
- 1 lb tomatillos, husked and rinsed
- 1/2 white onion, chopped
- 2 cloves garlic
- 1-2 jalapeños (to taste)
- 1/2 cup fresh cilantro
- Salt to taste
- 1 tbsp vegetable oil
Prep Time and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Estimated Calories
- Serving Size: 1 enchilada
- Calories per Serving: Approximately 180 calories
Cooking Instructions
1. Prepare the Salsa Verde
Combine tomatillos, onion, garlic, and jalapeños in a saucepan with enough water to cover. Bring to a boil and cook until tomatillos are softened about 10 minutes. Drain and blend with fresh cilantro and salt until smooth.
2. Prepare the Tortillas
Warm the tortillas in a skillet or in the microwave until pliable. This prevents them from cracking when you roll the enchiladas.
3. Assemble the Enchiladas
Fill each tortilla with a portion of shredded chicken and cheese. Roll up each tortilla and place it seam-side down in a greased baking dish.
4. Add the Salsa and Bake
Pour the salsa verde over the enchiladas, covering them evenly. Sprinkle extra cheese on top. Bake at 350°F (175°C) for 15-20 minutes, until the cheese is melted and bubbly.
5. Serve
Garnish with chopped cilantro and serve with a side of rice or beans.
FAQs
Absolutely! Shredded beef or even beans for a vegetarian option can work beautifully in this recipe.
Substitute with green tomatoes and a splash of lime juice to mimic the tangy tomatillo flavor.
Yes, assemble them without the salsa and freeze them. Add salsa when you’re ready to bake.
Sour cream, chopped onions, avocado slices, and fresh cilantro make great additions!
Conclusion
Enchiladas Verdes brings together tender chicken, zesty tomatillo salsa, and melted cheese in every delicious bite.
This authentic Mexican favorite is an easy yet flavorful dish that will impress at any mealtime.
Serve these up for a comforting and satisfying meal that highlights the vibrant flavors of Mexican cuisine.
ENCHILADAS VERDES
Ingredients
- 12 corn tortillas
- 2 cups cooked chicken shredded (or cheese for a vegetarian option)
- 2 cups tomatillos husked and chopped
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 cup cilantro chopped
- 1-2 jalapeños (optional for heat)
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a saucepan, heat oil over medium heat. Add chopped tomatillos, onion, garlic, and jalapeños. Cook for about 5-7 minutes until softened. Add cilantro, salt, pepper, and chicken broth. Simmer for 10 minutes, then blend until smooth.
- Lightly fry the tortillas in a little oil for 1-2 minutes to soften them. Drain on paper towels.
- Preheat the oven to 375°F (190°C). Dip each tortilla in the tomatillo sauce, then fill with shredded chicken or cheese. Roll up and place in a baking dish.
- Pour the remaining tomatillo sauce over the rolled tortillas. Sprinkle with shredded cheese and bake for 20-25 minutes until bubbly and golden.
- Serve the enchiladas hot, garnished with sour cream, extra cilantro, or sliced avocados if desired.
