Enchiladas Verdes Recipe
Two enchiladas filled with grilled chicken, spinach and poblana peppers slices, topped with a creamy green sauce, sour cream and queso fresco. Served with rice and beans.
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Ingredients
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Enchiladas Filling
Green Sauce
Toppings
Sides
Method
Prepare the Filling
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Grill on medium heat for about 6-7 minutes on each side until fully cooked. Let it cool and shred into bite-sized pieces.
- 2
Sauté the Spinach and Peppers
In a skillet, add a drizzle of oil over medium heat. Slice the poblano peppers and cook them for about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Mix with the shredded chicken.
Make the Green Sauce
- 3
Blend the Sauce
In a blender, combine the tomatillos (husked and rinsed), green onions, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.
Assemble the Enchiladas
- 4
- 5
Add Green Sauce
Once all tortillas are filled and placed in the dish, pour the green sauce evenly over the top.
Bake and Serve
- 6
Bake the Enchiladas
Preheat your oven to 375°F (190°C). Bake the enchiladas for 20 minutes until heated through and the sauce is bubbling.
- 7
Add Toppings
After baking, drizzle sour cream over the enchiladas and sprinkle queso fresco on top.
- 8
Prepare the Sides
Serve the enchiladas with cooked rice and refried beans on the side.
