Enchiladas Verdes
Enchiladas verdes are a delightful Mexican dish that combines soft corn tortillas filled with tender shredded chicken and smothered in a vibrant tomatillo sauce. This recipe is perfect for family gatherings or cozy weeknight dinners, offering a burst of fresh flavors that will leave everyone asking for seconds. With its gooey cheese topping and bright garnishes, enchiladas verdes are not just a meal; they’re an experience that brings loved ones together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 (8 enchiladas) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded chicken (about 1 rotisserie chicken)
- 6 tomatillos, husked and chopped
- 1 cup fresh cilantro, chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 small onion, diced
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Blend tomatillos, cilantro, lime juice, garlic, and onion until smooth; season to taste.
- In a pan over medium heat, combine shredded chicken with half of the green sauce until heated through.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining green sauce over enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm with sour cream on top.
Nutrition
- Serving Size: 2 enchiladas (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg