Introduction
Enchiladas Verdes are a traditional Mexican dish made with soft corn tortillas filled with shredded chicken, rolled up, and smothered in a tangy green tomatillo salsa (salsa verde). Topped with cheese and baked to perfection, these enchiladas are flavorful, vibrant, and a favorite in Mexican cuisine. They can be served as a main course for lunch or dinner and are typically garnished with fresh ingredients like cilantro, sour cream, and avocado.
Ingredients
- 1 lb tomatillos (husked and rinsed)
- 2-3 jalapeños or serrano peppers (adjust to taste)
- 1 small white onion (quartered)
- 2 garlic cloves (peeled)
- 1/2 cup fresh cilantro leaves
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 3 cups cooked, shredded chicken (use rotisserie or poached chicken breasts)
- 1 small white onion (finely chopped)
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 12 small corn tortillas
- 1 1/2 cups shredded cheese (Monterey Jack or Oaxaca cheese)
- 1/2 cup Mexican crema or sour cream (for garnish)
- Fresh cilantro leaves (for garnish)
- 1 avocado (sliced, for garnish)
- Lime wedges (for serving)
Instructions
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Make the Salsa Verde:
- Bring a pot of water to boil. Add the tomatillos, jalapeños, onion, and garlic, and simmer for 7-10 minutes until the tomatillos soften and change color.
- Drain the vegetables and transfer them to a blender or food processor. Add the cilantro, and blend until smooth.
- Heat 1 tbsp of oil in a skillet over medium heat. Pour in the blended salsa, season with salt and pepper, and cook for 5-7 minutes until the sauce thickens slightly. Set aside.
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Prepare the Filling:
- In a large bowl, mix the shredded chicken, finely chopped onion, cumin, garlic powder, salt, and pepper. Toss until the chicken is evenly coated with the spices.
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Assemble the Enchiladas:
- Preheat the oven to 350°F (180°C).
- Warm the corn tortillas slightly by heating them in a dry skillet or wrapping them in a damp towel and microwaving for 30 seconds. This makes them more pliable for rolling.
- Spread about 1/4 cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a lightly greased baking dish.
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Add the Salsa and Cheese:
- Pour the prepared salsa verde over the enchiladas, covering them evenly. Sprinkle the shredded cheese on top.
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Bake the Enchiladas:
- Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
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Garnish and Serve:
- Remove the enchiladas from the oven and drizzle with Mexican crema or sour cream. Garnish with fresh cilantro, avocado slices, and serve with lime wedges.
Health Considerations
- Low in Saturated Fat: By using shredded chicken and a moderate amount of cheese, Enchiladas Verdes can be made healthier while still flavorful.
- Gluten-Free: Corn tortillas are naturally gluten-free, making this dish suitable for those with gluten sensitivities.
Serving Suggestions
- Serve Enchiladas Verdes with Mexican rice, refried beans, or a simple green salad to make it a complete meal.
- Top with extra salsa verde or pico de gallo for added freshness.
Tips
- Homemade Salsa Verde: For an even richer flavor, roast the tomatillos, peppers, onion, and garlic in the oven before blending.
- Tortilla Softening: Warming the tortillas prevents them from cracking when you roll them. Don’t skip this step for perfect enchiladas.
- Make Ahead: You can assemble the enchiladas ahead of time, refrigerate, and bake just before serving for a convenient meal.
