Print

Enchiladas Verdes

Enchiladas Verdes
Print Recipe

This quick and flavorful Enchiladas Verdes recipe features tender shredded chicken rolled in soft corn tortillas, smothered in a tangy, vibrant tomatillo and jalapeño green sauce, then baked with melted cheese. Perfect for busy weeknights or entertaining, it offers fresh, zesty flavors with the option to customize proteins or make vegetarian, dairy-free, or seafood variations.

Ingredients

Scale

For the Sauce

  • 1 lb fresh tomatillos, husked and rinsed
  • 2 jalapeños or serrano peppers
  • 1 medium white onion, roughly chopped
  • 3 cloves garlic
  • 1 cup fresh cilantro leaves
  • 2 tbsp lime juice (freshly squeezed)
  • Salt, to taste
  • Black pepper, to taste

For the Filling

  • 1.5 lbs chicken breasts or thighs
  • Salt, for poaching water

For Assembly and Topping

  • 12 corn tortillas
  • 1.5 cups queso fresco or Monterey Jack cheese, shredded
  • Additional sauce reserved for topping

Instructions

  1. Prepare the Sauce: Husk and rinse the tomatillos. Boil them with jalapeños, chopped white onion, and garlic cloves until softened, about 10 minutes. Transfer to a blender and add fresh cilantro, lime juice, salt, and pepper. Blend until smooth to form the signature green sauce.
  2. Cook and Shred the Chicken: In a pot, bring water lightly salted to a simmer. Add chicken breasts or thighs and cook until fully cooked through, about 15-20 minutes. Remove chicken and shred finely using two forks. Set aside.
  3. Sauté the Sauce: Pour the blended green sauce into a pan and simmer on low heat. Let it thicken and flavors concentrate, about 5-10 minutes. Taste and adjust seasoning as needed. Reserve some sauce for topping later.
  4. Prep the Tortillas: Warm the corn tortillas in a dry skillet or microwave until soft and pliable, about 30 seconds to 1 minute, to prevent cracking during rolling.
  5. Assemble the Enchiladas: Dip each tortilla briefly into the green sauce. Place on a plate, add a portion of shredded chicken and a sprinkle of cheese. Roll the tortilla tightly and place seam side down in a baking dish that has a thin layer of sauce on the bottom.
  6. Bake and Melt: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle generously with remaining shredded cheese. Bake in a preheated oven at 375°F (190°C) for 20 minutes or until bubbly and cheese is melted and slightly golden.

Notes

  • Lightly warm tortillas to enhance flexibility and prevent tearing while rolling.
  • Adjust lime juice to balance the sauce’s acidity according to taste.
  • Simmer sauce a few extra minutes to deepen flavors and reduce excess liquid.
  • Shred chicken finely for moist, evenly distributed filling.
  • Use fresh tomatillos and cilantro for authentic flavor.

Nutrition

Keywords: Enchiladas Verdes, green enchiladas, Mexican dinner, tomatillo sauce, shredded chicken enchiladas, gluten free Mexican recipe

Find it online: https://tastebudtrek.com/enchiladas-verdes/