Name: Blue Iguana Salt Lake Citys Enchiladas Verdes (2) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Shredded chicken; 12 pieces Corn tortillas; 1 cup Sour cream; 2 cups Mole Verde sauce; 1 cup Pico de gallo; 1 cup Shredded cheese (queso fresco or similar); 0.5 cup Fresh cilantro; 2 tbs Olive oil; to taste Salt

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Shredded chicken and sour cream smothered with Mole Verde and pico de gallo

Preheat the Oven

In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side until soft. Remove and set on paper towels to absorb excess oil.

Prepare the Tortillas

Take a tortilla, add about 2-3 tablespoons of shredded chicken and 1 tablespoon of sour cream in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Pour the Mole Verde sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.

Add Sauce and Cheese

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Bake

Remove from the oven, garnish with pico de gallo and fresh cilantro. Serve hot.

Serve

Shredded chicken

Corn tortillas

Sour cream

Mole Verde sauce

Pico de gallo

Shredded cheese (queso fresco or similar)

Fresh cilantro

Olive oil

Salt

Enchiladas Verdes (2)

Grilled Certified Angus Beef topped with egg battered chile relleno, stuffed with cheese

Blue Iguana Burger

Two cheese enchiladas smothered in our ranchera sauce, topped with sauteed mushrooms, veggies & melted cheese

Enchiladas Rancheras

Black beans, cabbage, avocado sauce, pico de gallo & queso fresco

Blue Iguana Tacos

Filled with refried beans and cheese blend served with the works

Bean and Cheese Burrito

Burrito Ahogado is a Mexican dish featuring a tortilla filled with shredded chicken or beef, smothered in rich sauces. This version combines both chile verde and chile colorado sauces, giving it a unique depth of flavor and a satisfying, gooey texture. Here's how to make this delicious dish at home.

Burrito Ahogado

Famous Blue Iguana jalapeños stuffed with shrimp, cheese, sour cream & spices, cooked in egg batter, house tomato sauce, served with guacamole

Encurtidas

Make Enchiladas Verdes (2) Recipe in just 45m. Shredded chicken and sour cream smothered with Mole Verde and pico de gallo

Enchiladas Verdes (2) Recipe

Ingredients

Main Ingredients

Method

Preparation Steps