Enchiladas Verdes Recipe

Time1h

Serves4

grilled chicken thigh rolled in heirloom corn tortillas, salsa verde, queso oaxaca, crema

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Ingredients

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1
Grilling the Chicken
Season the chicken thighs with salt, pepper, and any additional spices you prefer. Grill them over medium heat for about 6-7 minutes on each side or until fully cooked and juices run clear. Let them rest before slicing.
2
Preparing the Salsa Verde
If using homemade salsa verde, blend tomatillos, jalapeños, garlic, onion, cilantro, lime juice, and salt until smooth. If using store-bought, skip this step.
3
Preparing the Queso Oaxaca
Tear the Queso Oaxaca into small pieces or shred it for easier melting.

4
Warm the Tortillas
In a skillet over medium heat, warm the heirloom corn tortillas for about 30 seconds on each side until pliable.
5
Filling the Tortillas
Take a warm tortilla, place a few slices of grilled chicken in the center, sprinkle with queso Oaxaca, and roll it up tightly. Repeat this step for all tortillas.
6
Baking the Enchiladas
Preheat your oven to 375°F (190°C). Spread a thin layer of salsa verde on the bottom of a baking dish. Place the rolled enchiladas seam-side down in the dish. Pour the remaining salsa verde over the top and sprinkle with the remaining queso Oaxaca.
7
Final Bake
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

8
Plating
Once baked, remove the enchiladas from the oven. Drizzle crema over the top and garnish with fresh cilantro, jalapeños, and serve with extra sour cream on the side.