Enchiladas Verdes Recipe

Name: Enchiladas Verdes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 enchiladas
Cuisine: Mexican
Ingredients: 1 1/2 pounds tomatillos, husked and rinsed; 2 serrano chiles (or jalapeños for milder heat); 1/2 cup chopped white onion; 2 cloves garlic; 1/2 cup fresh cilantro leaves; Salt to taste; 2 cups cooked shredded chicken; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese, divided; 12 corn tortillas; 1/2 cup vegetable oil for frying; 1/2 cup crumbled queso fresco (optional); 1/4 cup chopped white onion for garnish; Fresh cilantro sprigs for garnish

Mexican · Main course · 55 min total

Enchiladas Verdes recipe videos

These enchiladas verdes are filled with shredded chicken, smothered in a tangy tomatillo salsa, and topped with melted cheese. A classic Mexican comfort food that's perfect for a weeknight dinner.

25
min prep

30
min cook

6
servings

420
kcal/serving

Ingredients

1 1/2 pounds tomatillos, husked and rinsed
2 serrano chiles (or jalapeños for milder heat)
1/2 cup chopped white onion
2 cloves garlic
1/2 cup fresh cilantro leaves
Salt to taste
2 cups cooked shredded chicken
1/2 cup sour cream
1 cup shredded Monterey Jack cheese, divided
12 corn tortillas
1/2 cup vegetable oil for frying
1/2 cup crumbled queso fresco (optional)
1/4 cup chopped white onion for garnish
Fresh cilantro sprigs for garnish

Instructions

Place tomatillos and chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until tomatillos are soft, about 10 minutes. Drain.
Transfer tomatillos and chiles to a blender. Add 1/2 cup onion, garlic, cilantro, and salt. Blend until smooth. Set salsa verde aside.
In a bowl, mix shredded chicken with 1/2 cup of the salsa verde and sour cream. Stir in 1/2 cup of the Monterey Jack cheese.
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Heat oil in a small skillet over medium heat. Briefly fry each tortilla in the oil for about 10 seconds per side to soften. Drain on paper towels.
Place about 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
Pour the remaining salsa verde over the enchiladas. Sprinkle with the remaining 1/2 cup Monterey Jack cheese and queso fresco if using.
Bake for 20 minutes, until bubbly and cheese is melted. Garnish with chopped onion and cilantro sprigs before serving.

Tips

For a vegetarian version, substitute chicken with black beans or sautéed mushrooms.
Serve with refried beans and Mexican rice on the side.
Leftover enchiladas can be stored in the refrigerator for up to 3 days.

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