Enchiladas Verdes
Enchiladas verdes made with soft corn tortillas, shredded chicken, and a bright homemade salsa verde. Finished with melty cheese and baked until bubbly, this is a comforting, quick recipe packed with fresh, seasonal flavours.
Equipment
- Baking Dish
- Blender
- Saucepan
- Mixing Bowl
Ingredients
For the salsa verde
- 8 tomatillos husked and rinsed
- 2 garlic cloves
- 1 small white onion halved
- 1 jalapeño or serrano pepper
- 0.5 cup fresh cilantro leaves 120 ml
- Juice of 1 lime
- 0.5 cup chicken or vegetable broth 120 ml
- Salt and pepper to taste
For the filling
- 2 cups shredded cooked chicken 280 g
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper
- Optional: 0.5 cup cream cheese or sour cream 120 ml
For assembly
- 10 to 12 corn tortillas
- 1 cup shredded cheese such as Monterey Jack Oaxaca, or mozzarella (113 g)
- 0.5 cup crumbled queso fresco 60 g
- Neutral oil for softening tortillas
Toppings
- Sliced avocado
- Fresh cilantro
- Sour cream or Mexican crema
- Finely chopped red onion
Instructions
- In a pot, simmer tomatillos, onion, garlic, and chili for 7–8 minutes until soft. Drain and blend with cilantro, lime juice, broth, salt & pepper. Taste and adjust seasoning. Set aside.
- In a bowl, mix shredded chicken with cumin, garlic powder, salt & pepper. Optional: mix in cream cheese or sour cream to make a creamy filling.
- Lightly fry each tortilla in a little oil for 10–15 seconds per side until pliable.
- Place on paper towel to drain.
- Preheat oven to 375°F (190°C). Dip each tortilla briefly in salsa verde, then fill with chicken and roll. Place seam-side down in a baking dish. Pour remaining salsa over the top. Add shredded cheese and bake.
- Bake for 15 minutes until cheese melts and edges are slightly golden.
- Finish and Serve. Top with queso fresco, avocado slices, fresh cilantro, and red onion.