Jul 14 2026
Restaurants›Fayetteville Taco & Tamale Co.›Verde Enchiladas Recipe

Verde Enchiladas Recipe

Inspired by Fayetteville Taco & Tamale Co.
Time1h
Serves6

topped with Green Chile-Tomatillo Sauce, Sour Cream Sauce, and Jack Cheese. Choose Two: Corn Spinach Zucchini Enchiladas (VEG) or Chicken & Poblano Enchiladas.

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Ingredients

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Enchiladas Filling

Green Chile-Tomatillo Sauce

Sour Cream Sauce

Topping

Method

Enchiladas Filling Preparation

  1. 1

    Prepare the Filling

    In a large mixing bowl, combine corn, chopped spinach, diced zucchini, cooked chicken, and roasted poblano peppers. Mix well and set aside.

  2. 2

    Prepare the Tortillas

    In a skillet, heat a little oil over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable. Keep them warm in a clean kitchen towel.

Green Chile-Tomatillo Sauce Preparation

  1. 3

    Make the Sauce

    In a pot, combine tomatillos, green chile peppers, garlic, and onion. Add enough water to cover the ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes or until tomatillos are soft.

  2. 4

    Blend the Sauce

    Remove from heat and let cool slightly. Transfer to a blender and add cilantro, lime juice, and salt. Blend until smooth. Adjust salt to taste.

Sour Cream Sauce Preparation

  1. 5

    Make the Sour Cream Sauce

    In a bowl, mix together sour cream, lime juice, and salt. Stir until well combined and set aside.

Assembling the Enchiladas

  1. 6

    Fill the Tortillas

    Take a warm tortilla, add a generous spoonful of the filling mixture to the center, roll it up tightly, and place seam-side down in a greased baking dish.

  2. 7

    Repeat

    Repeat the process with the remaining tortillas and filling until the dish is filled.

  3. 8

    Add Sauce

    Pour the green chile-tomatillo sauce evenly over the enchiladas. Drizzle sour cream sauce on top, and then sprinkle with shredded Jack cheese.

Baking

  1. 9

    Bake the Enchiladas

    Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.

Serving

  1. 10

    Garnish and Serve

    Remove from oven, garnish with chopped cilantro, and serve hot with additional sour cream sauce on the side.

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