Enchiladas Verdes
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
418 kcal
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Course
Main Course
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Cuisine
Mexican
Enchiladas Verdes
Description
To make Enchiladas Verdes, the tomatillos, jalapeños, and garlic are roasted under a broiler until charred, imparting a smoky depth to the salsa. These ingredients are then blended with raw onion, fresh cilantro, lime juice, and kosher salt to form a smooth, vibrant sauce. Warm tortillas—either corn or flour—are prepared by microwaving wrapped in damp towels until soft and pliable for rolling.
The rolled tortillas are assembled with shredded chicken and cheese, then arranged seam-side down in a baking dish. Half of the salsa verde is spread on the dish to coat the bottom. After all enchiladas are placed, additional sauce can be added on top before baking. The dish bakes at 350°F, allowing the cheese to melt and everything to heat evenly. The roasted, tangy salsa provides a lively contrast to the savory filling.
Enchiladas Verdes are served garnished with thinly sliced red onion, chopped cilantro, and Mexican crema, which adds a cooling element. The combination of spicy roasted salsa, tender chicken, melted cheese, and soft tortillas creates a balanced and satisfying meal.
The recipe can be adapted by choosing different shredded cheeses or adding extra ingredients to the filling. Shallow frying the corn tortillas before assembly can increase pliability and reduce sogginess. The salsa and filling can be prepared ahead of time for convenience.
Ingredients
For the salsa verde
- 1 pound tomatillo husked and rinsed
- 3 jalapeno pepper stemmed (and seeded, if desired
- ½ medium onion roughly chopped, white
- 2 cloves garlic
- ½ cup cilantro (stems and leaves)
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt plus more as needed
For the enchiladas
- 12 corn tortilla or flour tortillas
- ¼ cup vegetable oil plus more as needed
- 2 cups chicken shredded
- 2 cups cheese shredded
For serving
- red onion thinly sliced
- cilantro chopped
- Mexican crema
Instructions
- Make the salsa verde. Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.
- Add the roasted tomatillos, jalapeños, garlic, onion, cilantro, lime juice, and salt to a large blender and blend until smooth. Set aside.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Preheat the oven to 350ºF. Assemble the enchiladas by pouring ½ cup of the salsa verde onto the bottom of a large 9x13-inch baking dish.
- Spoon about 2 ½ tablespoons of shredded chicken onto a tortilla, roll it up and place it in the baking dish seam side down. Continue until all the tortillas have been filled. You may need to add more filling if using flour tortillas since they’re often larger.
- Pour the remaining salsa verde on top and sprinkle with the shredded cheese.
- Bake for 10-15 minutes until the cheese has melted and the sauce starts to bubble.
- Garnish with a generous drizzle of Mexican crema, thinly sliced red onion, and freshly chopped cilantro.
Notes
- Use shredded rotisserie or homemade shredded chicken for convenience and flavor.
- Shredded cheese options include Mexican-blend, Monterey Jack, Chihuahua, or Oaxaca.
- For more authentic preparation, shallow fry corn tortillas briefly before assembly to make them pliable and prevent sogginess.
- Dip fried tortillas in warm salsa verde before filling and rolling for traditional flavor and texture.
- Salsa verde and chicken filling can be made ahead and stored until ready to assemble.
- Enhance the filling by adding sour cream, extra cheese, chopped onions, or corn to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 418kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 64mg | 21% |
| Sodium | 682mg | 28% |
| Potassium | 479mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 19mg | 21% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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