Savory Delicious Enchiladas Verdes
Indulge in the vibrant flavors of Mexico with these irresistible Savory Delicious Enchiladas Verdes! This easy-to-follow recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in a homemade salsa verde made from tangy tomatillos, zesty jalapeños, and fragrant cilantro. Topped with a generous layer of melted Monterey Jack cheese and drizzled with creamy Mexican crema, these enchiladas are baked to golden perfection for a dish that's both comforting and full of bold flavors. Garnish with Cotija cheese and fresh cilantro for an authentic finishing touch. Whether you're feeding a family or impressing guests, this hearty yet zesty meal is perfect for any occasion. Ready in under an hour, these enchiladas are sure to be a go-to for lovers of Mexican cuisine!
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Recipe Information
Ingredients
- 8 medium Tomatillos
- 2 whole Jalapeño peppers
- 3 whole Garlic cloves
- 1 small White onion
- 0.5 cup Fresh cilantro
- 1 cup Chicken broth
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 3 cups Cooked, shredded chicken
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Mexican crema (or sour cream)
- 0.25 cup Cotija cheese (optional, for garnish)
- 2 tablespoons Fresh cilantro leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Remove the husks from the tomatillos, rinse them under warm water to remove any stickiness, and pat them dry.
In a medium saucepan, add the tomatillos, jalapeño peppers, and garlic cloves. Cover them with water and bring to a boil. Reduce the heat and simmer for 5-7 minutes until the tomatillos are soft and their color has changed.
Using a slotted spoon, transfer the cooked tomatillos, jalapeños, and garlic to a blender. Add the chopped onion, fresh cilantro, chicken broth, and salt. Blend until smooth to create the salsa verde.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Pour the salsa verde into the skillet and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
In another skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly fry each tortilla for about 10 seconds per side until they are pliable. Drain on paper towels.
Take one tortilla, and add approximately 1/4 cup of shredded chicken down the center. Roll it tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and chicken.
Pour the warm salsa verde evenly over the rolled tortillas, ensuring they are completely covered.
Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes.
Drizzle Mexican crema over the top, garnish with Cotija cheese and fresh cilantro leaves if desired, and serve warm.
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 5915 mg | 257% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 18.6 g | ||
| Protein | 350.2 g | 700% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2611 mg | 201% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4351 mg | 93% | |
*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.
