Irresistible Enchiladas Verdes: A Flavorful Delight

The delightful aroma of enchiladas verdes fills the kitchen, wrapping you in a warm embrace of flavors and nostalgia. The vibrant green sauce dances with hints of tomatillos and cilantro, making your mouth water in anticipation.

As I prepare these enchiladas, memories flood back to family gatherings where laughter and delicious food intertwined, creating a tapestry of joyful moments. The ideal dish for celebrations or cozy dinners, enchiladas verdes promise a flavor explosion that’s simply irresistible.

I’ll never forget the time my best friend tasted these for the first time and declared it a life-changing experience. I still remind him about that moment whenever we gather for dinner.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Tomatillos: Choose firm tomatillos with bright green skin for the freshest flavor. Peel off the husks before using.

• Fresh Cilantro: The more aromatic, the better! Look for bright green leaves and avoid yellowing.

• Jalapeño Peppers: Adjust the heat by choosing mild or spicy jalapeños according to your preference.

• Tortillas: Corn tortillas are traditional; they soak up the sauce beautifully without falling apart.

• Shredded Chicken: Use rotisserie chicken for convenience or poach your own for a fresher touch.

• Queso Fresco: This crumbly cheese adds a creamy texture; feel free to substitute with feta if needed.

• Sour Cream: A dollop on top enhances each bite with creaminess and tang.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Sauce: Start by boiling tomatillos until they’re tender and bright green—about 10 minutes should do it. Blend them with cilantro and jalapeños until smooth; set aside.

Cook the Chicken: If using raw chicken breasts, season them with salt and pepper and poach in simmering water until cooked through—approximately 15-20 minutes. Shred once cooled.

Warm the Tortillas: Heat corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable but not crispy; this prevents tearing when filling.

Assemble Enchiladas: Place shredded chicken in each tortilla along with a sprinkle of queso fresco. Roll tightly and place seam-side down in a baking dish.

Add Sauce & Bake: Pour your tomatillo sauce generously over the rolled tortillas ensuring they’re well-coated. Bake at 375°F (190°C) for about 20 minutes until bubbly.

Garnish & Serve: Once out of the oven, top with fresh cilantro and sour cream before serving. Enjoy those cheesy bites while they’re hot!

These enchiladas verdes will quickly become a go-to recipe in your kitchen because they combine simple ingredients into an unforgettable meal!

Perfecting the Cooking Process

Start by preparing the salsa verde, then fill and roll the tortillas while it simmers. This multitasking ensures everything is hot and delicious when it’s time to serve.

Add Your Touch

Feel free to swap chicken for beef or veggies. Add cheese or beans for extra flavor and heartiness, making each bite uniquely yours.

Storing & Reheating

Store enchiladas in an airtight container for up to three days. Reheat in the oven at 350°F until heated through, ensuring they stay crispy rather than soggy.

Sharing enchiladas verdes has always led to laughter and full bellies around my table; nothing beats hearing “more please” from family and friends.

FAQ

What is the best cheese to use for enchiladas verdes?

Queso fresco or Monterey Jack melts beautifully and adds creaminess to the dish.

Can I make enchiladas verdes vegetarian?

Absolutely! Substitute meat with sautéed vegetables or black beans for a hearty meal.

How can I make the sauce spicier?

Add jalapeños or serrano peppers to the salsa verde for an extra kick that warms your soul.

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Enchiladas Verdes

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Experience the irresistible charm of enchiladas verdes, where tender corn tortillas are enveloped in a zesty tomatillo sauce bursting with fresh cilantro and jalapeños. Perfect for family gatherings or cozy dinners, this recipe is easy to customize with chicken, beans, or cheese. Delight in every cheesy bite topped with sour cream and cilantro for a dish that promises warmth and nostalgia.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 10 oz tomatillos (peeled)
• 1 cup fresh cilantro (packed)
• 1–2 jalapeño peppers (to taste)
• 8 corn tortillas
• 2 cups shredded chicken (cooked)
• 1 cup queso fresco (crumbled)
• ½ cup sour cream

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Instructions

1. Prepare the Sauce: Boil tomatillos until tender (about 10 minutes). Blend with cilantro and jalapeños until smooth; set aside.
2. Cook the Chicken: Poach raw chicken breasts in simmering water with salt and pepper for 15-20 minutes. Shred once cooled.
3. Warm the Tortillas: Heat corn tortillas on a skillet over medium heat for 30 seconds per side until pliable.
4. Assemble Enchiladas: Fill each tortilla with shredded chicken and queso fresco, roll tightly, and place seam-side down in a baking dish.
5. Add Sauce & Bake: Pour tomatillo sauce over enchiladas and bake at 375°F for 20 minutes until bubbly.
6. Garnish & Serve: Top with fresh cilantro and sour cream before serving.

Nutrition

• Serving Size: 1 enchilada (approx. 150g)
• Calories: 300
• Sugar: 2g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 50mg