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Green Enchiladas with Chicken {Enchiladas Verdes}

Delicious green enchiladas filled with tender chicken and topped with a zesty green sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked chicken shredded
  • 1 cup cheese shredded, such as Monterey Jack or Cheddar
  • 1 cup sour cream for serving
For the Green Sauce
  • 1 lb tomatillos husked and rinsed
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1/2 cup cilantro fresh, chopped
  • 1 cup water for blending
  • 1 tsp salt

Method
 

Prepare the Green Sauce
  1. In a saucepan, combine tomatillos, jalapeño, garlic, onion, and water. Bring to a boil and simmer for 10 minutes until tomatillos are soft.
  2. Transfer the mixture to a blender, add cilantro and salt, and blend until smooth. Set aside.
Assemble the Enchiladas
  1. Preheat the oven to 375°F (190°C).
  2. Soften the corn tortillas by lightly frying them in a skillet for about 30 seconds on each side.
  3. Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll them up and place seam-side down in a baking dish.
Bake the Enchiladas
  1. Pour the green sauce over the assembled enchiladas, ensuring they are well covered.
  2. Sprinkle remaining cheese on top and bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
Serve
  1. Remove from the oven and let cool for a few minutes. Serve with sour cream on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gFiber: 4gSugar: 2g

Notes

These enchiladas can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if baking from cold.

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