Enchiladas Verdes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- Prepare the Sauce: Boil tomatillos until tender (about 10 minutes). Blend with cilantro and jalapeños until smooth; set aside.
- Cook the Chicken: Poach raw chicken breasts in simmering water with salt and pepper for 15-20 minutes. Shred once cooled.
- Warm the Tortillas: Heat corn tortillas on a skillet over medium heat for 30 seconds per side until pliable.
- Assemble Enchiladas: Fill each tortilla with shredded chicken and queso fresco, roll tightly, and place seam-side down in a baking dish.
- Add Sauce & Bake: Pour tomatillo sauce over enchiladas and bake at 375°F for 20 minutes until bubbly.
- 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