Mexican Enchiladas Verdes
These zesty enchiladas verdes are filled with shredded chicken and smothered in a tangy, vibrant tomatillo-based green sauce. Topped with melted cheese and fresh cilantro, they offer a perfect balance of acidity and comfort.
- Prep time: 19 minutes
- Cook time: 24 minutes
- Total time: 43 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: International
Ingredients
- 10 corn tortillas
- 2 cups shredded cooked chicken
- 1.5 cups tomatillo salsa verde
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 small onion, finely diced
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Briefly fry each tortilla in a little oil until pliable, then drain.
- Mix the shredded chicken with a small amount of the salsa verde.
- Roll a portion of chicken into each tortilla and place seam-side down in a baking dish.
- Pour the remaining salsa verde over the enchiladas.
- Top with the shredded cheese.
- Bake for 20 minutes until the sauce is bubbling and the cheese is melted.
- Garnish with sour cream, onion, and cilantro before serving.
Tips
- Frying the tortillas in oil prevents them from becoming soggy in the sauce.
- Use rotisserie chicken to make this dish come together much faster.
- If you prefer extra heat, add some chopped serrano peppers to the salsa.
Frequently Asked Questions
Can I use flour tortillas?
Corn tortillas are traditional and hold up better to the sauce, but flour can be used if preferred.
Are they very spicy?
The spice level depends on the salsa verde used; standard store-bought versions are usually mild to medium.
Can I freeze these?
Yes, assemble them and freeze before baking, then bake straight from frozen with a bit of extra time.