Enchiladas Verdes
Enchiladas verdes, with their vibrant green sauce made from fresh tomatillos and cilantro, are a delightful Mexican dish that brings a burst of flavor to your dinner table. These rolled tortillas can be filled with succulent chicken or cheese, topped with melted cheese, and baked until golden brown. Perfect for family gatherings or cozy weeknights, enchiladas verdes are sure to impress everyone at the table!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 10 oz tomatillos (husked and rinsed)
- 1 cup fresh cilantro (packed)
- 8 corn tortillas
- 2 cups shredded rotisserie chicken
- 1 cup Monterey Jack cheese (shredded)
- 1 cup queso fresco (crumbled)
- 1/2 cup sour cream (for serving)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the Sauce: Boil tomatillos in water until soft, about 10 minutes. Drain and blend with cilantro, garlic, lime juice, salt, and pepper until smooth.
- Sauté Filling: In a skillet over medium heat, sauté onions in olive oil until translucent. Add shredded chicken and half of the blended sauce; mix well.
- Assemble Enchiladas: Preheat oven to 375°F (190°C). Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Bake: Pour remaining sauce over enchiladas and sprinkle with cheese. Bake for 20-25 minutes or until bubbly and golden.
Nutrition
- Serving Size: 2 enchiladas (approx. 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg