Enchiladas Verdes
Enchiladas Verdes are a classic Mexican dish featuring tortillas filled with chicken, topped with a tangy green sauce, and baked to perfection. This recipe serves 3 and is perfect for a delicious Mexican meal.
- Prep Time: 20 min
- Cook Time: 25 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 4 small corn tortillas
- 1 ⅓ cups shredded cooked chicken
- ⅔ cup shredded Monterey Jack cheese
- ⅔ 1/2 cup chopped white onion
- ⅔ 1/4 cup chopped fresh cilantro
- ⅔ 1/2 cup sour cream (for serving)
- ⅔ lime, cut into wedges (for serving)
- ⅔ Green Sauce:
- ⅔ pound tomatillos, husked and rinsed
- ⅔ 1/2 cup chopped white onion
- ⅔ 1-2 jalapeños, stemmed and chopped
- 1 ⅓ cloves garlic
- ⅔ 1/2 cup chopped fresh cilantro
- ⅔ teaspoon salt
- ⅔ 1/2 teaspoon ground cumin
- ⅔ 1/4 cup water
- ⅔ tablespoon vegetable oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine the tomatillos, onion, jalapeños, and garlic. Cover with water and bring to a boil. Simmer for 10 minutes until tomatillos are soft.
- Transfer the tomatillo mixture to a blender. Add cilantro, salt, cumin, and water. Blend until smooth.
- In a skillet, heat vegetable oil over medium heat. Add the green sauce and simmer for 5-7 minutes until slightly thickened. Set aside.
- In a bowl, mix the shredded chicken with 1/2 cup of the green sauce, chopped onion, and cilantro.
- Spread a small amount of the green sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in the baking dish.
- Pour the remaining green sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
- Serve the enchiladas hot, garnished with chopped cilantro, a dollop of sour cream, and lime wedges.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 32g |
| carbohydrates | 28g |
| fat | 28g |
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