Enchiladas Verdes My Way
Transform your weeknight dinner routine with "Enchiladas Verdes My Way," a vibrant twist on a classic Mexican favorite. This flavor-packed recipe features tender corn tortillas filled with juicy shredded chicken, smothered in a velvety homemade roasted tomatillo and jalapeño green sauce that’s bursting with tangy, smoky goodness. Topped with melted Monterey Jack cheese and a drizzle of creamy sour cream, these enchiladas are baked until bubbly and golden, delivering the ultimate comfort food experience. Customize with fresh garnishes like avocado slices, crisp radishes, and zesty lime wedges for a dish as visually stunning as it is delicious. Ready in under an hour, this crowd-pleasing recipe is perfect for family dinners or casual entertaining. Keywords: Enchiladas Verdes, green enchiladas, roasted tomatillo sauce, Mexican comfort food, shredded chicken tortillas, easy dinner recipe.
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 2 whole Jalapeños
- 3 whole Garlic cloves
- 1 medium White onion
- 1 bunch Fresh cilantro
- 2 teaspoons Salt
- 1 cup Chicken stock
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 4 tablespoons Vegetable oil
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 1 whole Avocado (optional, for garnish)
- 3 whole Radishes (optional, sliced for garnish)
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Peel the husks off the tomatillos and rinse them under warm water to remove the sticky residue. Cut the tomatillos and jalapeños in half.
Place the tomatillos, jalapeños, garlic cloves, and quartered onion on a baking sheet. Roast in the oven for 15 minutes or until the tomatillos are soft and slightly charred.
Transfer the roasted vegetables to a blender along with the cilantro, salt, and chicken stock. Blend until the sauce is smooth and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Lightly fry each corn tortilla for about 10 seconds per side to make them pliable, adding more oil as needed. Place the tortillas on a plate lined with paper towels to drain excess oil.
Spread 1/2 cup of the green sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with about 1/4 cup of shredded chicken and a sprinkle of shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish.
Pour the remaining green sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded cheese on top.
Bake the enchiladas in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Drizzle with sour cream and garnish with avocado slices, radishes, and lime wedges if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 751 mg | 16% | |
*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.
