Verde Enchiladas
Brighten up your dinner table with these irresistible Verde Enchiladas, bursting with zesty, authentic flavors! This recipe features tender, shredded chicken coated in a homemade salsa verde made from roasted tomatillos, poblano and jalapeño peppers, garlic, and fresh cilantro, bringing a smoky, tangy kick to every bite. Wrapped in warm, pliable corn tortillas, these enchiladas are topped with melty Mexican blend cheese for a gooey, satisfying finish. Perfect for weeknight dinners or casual gatherings, this dish comes together in under an hour and pairs beautifully with sour cream and sliced green onions for a fresh, creamy garnish. If you're craving a classic Mexican-inspired comfort food that's easy to make and packed with flavor, these Verde Enchiladas are a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound Tomatillos
- 1 large Poblano pepper
- 1 medium Jalapeño pepper
- 3 Garlic cloves
- 1 small White onion
- 0.5 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 3 cups Cooked shredded chicken
- 12 Corn tortillas
- 2 cups Mexican blend cheese
- 2 tablespoons Vegetable oil
- 0.5 cup Sour cream
- 0.25 cup Green onions (sliced)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with oil or cooking spray.
Remove the husks from the tomatillos, rinse them under warm water to remove any sticky residue, and pat dry. Cut the tomatillos in halves.
On a baking sheet, place the halved tomatillos, poblano pepper, jalapeño pepper, and unpeeled garlic cloves. Roast in the oven for about 15 minutes or until charred and softened.
Once roasted, peel the garlic cloves and transfer them along with the tomatillos, peppers (remove seeds for less heat), chopped onion, cilantro, lime juice, and salt to a blender or food processor. Blend until smooth to create the salsa verde.
In a medium mixing bowl, combine the shredded chicken and 1 cup of the salsa verde. Stir until the chicken is fully coated.
Warm the corn tortillas in a skillet with a small amount of vegetable oil, about 10-15 seconds per side, or until pliable.
Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture. Roll tightly and place seam-side down in the prepared baking dish.
Pour the remaining salsa verde evenly over the enchiladas, ensuring all tortillas are covered. Sprinkle the shredded cheese evenly on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool slightly. Garnish with sour cream and sliced green onions if desired before serving.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 782 mg | 17% | |
*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.
