Enchiladas Verdes Recipe
Corn tortillas stuffed with chicken and topped with green salsa.
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Ingredients
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For the Enchiladas
For the Green Salsa
Method
For the Green Salsa
- 1
Prepare the Green Salsa
In a medium saucepan, boil the tomatillos and jalapeños in water for about 10 minutes until softened. Drain and let cool slightly.
- 2
For the Enchiladas
- 3
Prepare the Filling
In a mixing bowl, combine the shredded chicken, half of the shredded cheese, and diced onion. Mix well and set aside.
- 4
Fry the Tortillas
In a skillet, heat the vegetable oil over medium heat. Fry each corn tortilla for about 10-15 seconds on each side until soft. Remove and drain on paper towels.
- 5
Assemble the Enchiladas
Take a fried tortilla, place a generous amount of the chicken filling in the center, roll it up tightly, and place seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- 6
Top with Salsa and Cheese
Pour the prepared green salsa evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.