Enchiladas Verdes Recipe
Corn tortillas stuffed with chicken and topped with green sauce
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Ingredients
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Filling
Green Sauce
Assembly
Method
Filling Preparation
- 1
Combine Filling Ingredients
In a medium bowl, mix the cooked shredded chicken, chopped onion, cilantro leaves, salt, and pepper until well combined. Set aside.
Green Sauce Preparation
- 2
Cook Tomatillos
In a saucepan, bring water to a boil and add the tomatillos. Cook for about 10 minutes until they are soft. Drain and allow to cool slightly.
- 3
Blend Sauce Ingredients
In a blender, combine the cooked tomatillos, jalapeño, minced garlic, chicken broth, lime juice, and salt. Blend until smooth.
Assembly and Baking
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Fill Tortillas
Warm the corn tortillas in a skillet for a few seconds on each side to make them pliable. Spoon about 2-3 tablespoons of the chicken filling onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- 6
Add Green Sauce
Pour the green sauce evenly over the filled tortillas. Sprinkle shredded cheese on top.
- 7
Bake Enchiladas
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- 8
Serve
Remove from the oven, let cool for a few minutes, then serve hot with additional cilantro or lime wedges if desired.