Enchiladas Verdes Recipe
Three chicken enchiladas topped with green sauce and served with rice. Topped with lettuce, sour cream, shredded cheese, and a tomato slice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Filling
Green Sauce
Assembly
Method
Preparation of Chicken Filling
- 1
Cook the Chicken Filling
In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Add the shredded chicken, cilantro, lime juice, and salt. Mix well and cook until heated through, about 5 minutes.
Preparation of Green Sauce
- 2
Assembly
- 3
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a clean skillet, heat the corn tortillas for about 30 seconds on each side until pliable. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in a baking dish. Repeat until all tortillas are filled.
- 4
Add the Sauce and Cheese
Pour the green sauce evenly over the enchiladas and sprinkle the shredded cheese on top. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- 5
Serve the Enchiladas
Remove from the oven and let cool for a few minutes. Serve topped with shredded lettuce, a dollop of sour cream, and tomato slices alongside cooked rice.