Enchiladas Verde
Bring the vibrant flavors of Mexico to your table with these irresistible Enchiladas Verde! This classic dish features tender corn tortillas wrapped around juicy shredded chicken, smothered in a zesty homemade verde salsa made from fresh tomatillos, jalapeños, and fragrant cilantro. Topped with gooey Monterey Jack cheese and baked to golden, bubbly perfection, these enchiladas strike the perfect balance of savory, tangy, and mildly spicy flavors. Quick to prepare in just under an hour, they're ideal for weeknight dinners or casual gatherings. Serve with a dollop of creamy sour cream and a squeeze of lime for a refreshing finish. Elevate your dinner game with this comforting and flavor-packed enchiladas recipe!
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 2 medium Jalapeño peppers
- 2 large Garlic cloves
- 1 small White onion
- 0.5 cup (chopped) Cilantro
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 12 small Corn tortillas
- 3 cups Shredded cooked chicken
- 2 cups (shredded) Monterey Jack cheese or queso fresco
- 0.5 cup Sour cream
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Remove the husks from the tomatillos and rinse them thoroughly under running water to remove any sticky residue.
In a large pot, bring water to a boil and add the tomatillos, jalapeño peppers, and garlic cloves. Boil for 5 minutes until softened and slightly pale in color.
Drain the boiled ingredients and transfer them to a blender. Add the chopped onion, cilantro, and salt. Blend until smooth to create the verde salsa.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Pour the verde salsa into the skillet and simmer for 5 minutes, stirring occasionally, to enhance the flavors. Set aside.
Warm the corn tortillas by heating them in a dry skillet, about 20 seconds on each side, or wrapping them in a damp paper towel and microwaving for 30 seconds. This helps make them pliable and prevents cracking.
Spread a thin layer of prepared verde salsa across the bottom of a 9x13-inch baking dish.
Place about 1/4 cup of shredded chicken onto each tortilla, roll it tightly, and place it seam-side down in the baking dish. Repeat with all the tortillas.
Pour the remaining verde salsa evenly over the rolled tortillas, ensuring they are well-covered.
Sprinkle the shredded cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly for 5 minutes.
Serve with a dollop of sour cream and fresh lime wedges for squeezing. Enjoy!
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 5953 mg | 259% | |
| Total Carbohydrate | 207.9 g | 76% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 23.0 g | ||
| Protein | 369.1 g | 738% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3943 mg | 303% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3922 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
