Enchiladas Verdes Recipe
Corn tortillas filled with chicken, topped with green sauce.
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Ingredients
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Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Cook the Filling
In a large skillet over medium heat, add the chopped onion and sauté until translucent, about 5 minutes.
- 2
Sauce Preparation
- 3
Boil the Sauce Ingredients
In a medium saucepan, combine the tomatillos, jalapeño, quartered onion, and unpeeled garlic cloves. Cover with water and bring to a boil. Reduce heat and simmer until tomatillos are soft, about 10 minutes.
- 4
Blend the Sauce
Drain the tomatillo mixture and transfer to a blender. Add the chopped cilantro, lime juice, and salt. Blend until smooth. Set aside.
Assembly and Cooking
- 5
Prepare the Tortillas
Warm the corn tortillas in a skillet or microwave to make them pliable.
- 6
Fill the Tortillas
Place about 2-3 tablespoons of the chicken filling in each tortilla. Roll them up tightly and place seam-side down in a baking dish.
- 7
Add the Sauce
Pour the prepared green sauce over the rolled tortillas, ensuring they are well coated.
- 8
Top with Cheese
Sprinkle the crumbled cheese over the top of the enchiladas.
- 9
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas in the preheated oven for 20-25 minutes, until heated through and the cheese is melted.
- 10
Serve
Garnish with sour cream if desired and serve hot.