Green Enchiladas
Indulge in the zesty, comforting flavors of homemade Green Enchiladas—a classic Mexican dish that's bursting with freshness and richness. This recipe features tender shredded chicken wrapped in warm tortillas, smothered in a vibrant, tangy green sauce made from simmered tomatillos, jalapeño, and fresh cilantro. Topped with melty Monterey Jack cheese and dollops of creamy sour cream, these enchiladas are baked to perfection, delivering a bubbly, cheesy finish. Perfect for weeknight dinners or festive gatherings, this easy-to-make, crowd-pleasing dish comes together in just under an hour. Serve these enchiladas straight from the oven with your favorite sides, like Mexican rice or a crisp green salad, for a meal that's as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 10 whole Tomatillos
- 1 whole Jalapeño pepper
- 2 whole Garlic cloves
- 0.5 whole White onion
- 0.5 bunch Cilantro
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 3 cups Cooked shredded chicken
- 12 whole Flour or corn tortillas
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Husk and rinse the tomatillos under cold water to remove the sticky residue.
In a large saucepan, combine the tomatillos, jalapeño pepper, and garlic cloves. Cover with water and bring to a boil. Simmer for 7–10 minutes, or until the tomatillos turn olive-green in color and soften.
Drain the cooked tomatillos, jalapeño, and garlic, then transfer them to a blender or food processor.
Add half a chopped onion, cilantro, and chicken broth to the blender. Blend until smooth.
In a medium saucepan, heat the olive oil over medium heat. Pour the blended green sauce into the pan and simmer for 5 minutes. Season with salt and black pepper. Remove from heat.
Prepare the tortillas by lightly warming them in a dry skillet or microwave for easier rolling.
In a large bowl, mix the shredded chicken with 1/2 cup of the prepared green sauce and 1/2 cup of the shredded cheese.
Spoon 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them tightly and place them seam-side down in a greased 9x13-inch baking dish.
Pour the remaining green sauce evenly over the rolled tortillas, ensuring they are fully covered.
Dollop sour cream on top of the sauce (if desired) and sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with additional cilantro or sour cream before serving, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 451 mg | 35% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 669 mg | 14% | |
*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.
