Enchiladas Verdes Green Enchiladas
Dive into the vibrant flavors of Mexico with these irresistible Enchiladas Verdes, also known as Green Enchiladas! This classic dish features tender corn tortillas filled with juicy, shredded chicken, rolled up and smothered in a zesty homemade verde sauce made from fresh tomatillos, cilantro, and jalapeños. Topped with creamy Mexican crema and melted queso fresco or Monterey Jack cheese, each bite is rich, tangy, and perfectly spiced. Serve these enchiladas with lime wedges and optional avocado slices for a fresh and colorful garnish. Ready in just an hour, this crowd-pleasing recipe is ideal for weeknight dinners or festive gatherings. Experience the best of authentic Mexican cuisine right at home!
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Recipe Information
Ingredients
- 10 pieces Tomatillos
- 1 cup Fresh cilantro
- 2 whole Garlic cloves
- 1 piece Jalapeño
- 1 medium White onion
- 2 tablespoons Vegetable oil
- 2 cups Chicken breast, cooked and shredded
- 12 pieces Corn tortillas
- 0.5 cup Mexican crema or sour cream
- 1 cup Crumbled queso fresco or shredded Monterey Jack cheese
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 piece Avocado (optional)
- 2 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Peel the husks off the tomatillos and rinse them thoroughly. In a medium saucepan, combine the tomatillos, jalapeño, and half of the onion (cut into quarters) with enough water to cover them. Bring to a boil over medium-high heat, and cook until the tomatillos are soft and change color (about 7 minutes).
Using a slotted spoon, transfer the boiled tomatillos, jalapeño, and onion to a blender. Add cilantro, garlic cloves, and 1 teaspoon of salt. Blend until smooth to create the verde sauce.
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Pour the blended verde sauce into the skillet and simmer for 5 minutes, stirring occasionally. Adjust seasoning with additional salt and pepper if needed. Set aside.
Heat the remaining 1 tablespoon of vegetable oil in a separate skillet over medium heat. Lightly fry each tortilla for about 10 seconds on each side to make them pliable but not crispy. Drain on paper towels.
Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a 9x13-inch baking dish.
Pour the verde sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the crumbled queso fresco or shredded cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Drizzle Mexican crema or sour cream over the enchiladas.
Garnish with sliced avocado (if using) and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 26.0 g | ||
| Protein | 226.9 g | 454% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1340 mg | 103% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4345 mg | 92% | |
*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.
