Enchiladas Verde

Bring the vibrant flavors of Mexico to your table with these irresistible Enchiladas Verde! This classic dish features tender corn tortillas wrapped around juicy shredded chicken, smothered in a zesty homemade verde salsa made from fresh tomatillos, jalapeños, and fragrant cilantro. Topped with gooey Monterey Jack cheese and baked to golden, bubbly perfection, these enchiladas strike the perfect balance of savory, tangy, and mildly spicy flavors. Quick to prepare in just under an hour, they're ideal for weeknight dinners or casual gatherings. Serve with a dollop of creamy sour cream and a squeeze of lime for a refreshing finish. Elevate your dinner game with this comforting and flavor-packed enchiladas recipe!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 10 medium Tomatillos
• 2 medium Jalapeño peppers
• 2 large Garlic cloves
• 1 small White onion
• 0.5 cup (chopped) Cilantro
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 12 small Corn tortillas
• 3 cups Shredded cooked chicken
• 2 cups (shredded) Monterey Jack cheese or queso fresco
• 0.5 cup Sour cream
• 4 pieces Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Remove the husks from the tomatillos and rinse them thoroughly under running water to remove any sticky residue.

Step 3

In a large pot, bring water to a boil and add the tomatillos, jalapeño peppers, and garlic cloves. Boil for 5 minutes until softened and slightly pale in color.

Step 4

Drain the boiled ingredients and transfer them to a blender. Add the chopped onion, cilantro, and salt. Blend until smooth to create the verde salsa.

Step 5

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Pour the verde salsa into the skillet and simmer for 5 minutes, stirring occasionally, to enhance the flavors. Set aside.

Step 6

Warm the corn tortillas by heating them in a dry skillet, about 20 seconds on each side, or wrapping them in a damp paper towel and microwaving for 30 seconds. This helps make them pliable and prevents cracking.

Step 7

Spread a thin layer of prepared verde salsa across the bottom of a 9x13-inch baking dish.

Step 8

Place about 1/4 cup of shredded chicken onto each tortilla, roll it tightly, and place it seam-side down in the baking dish. Repeat with all the tortillas.

Step 9

Pour the remaining verde salsa evenly over the rolled tortillas, ensuring they are well-covered.

Step 10

Sprinkle the shredded cheese evenly over the top of the enchiladas.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove the enchiladas from the oven and let them cool slightly for 5 minutes.

Step 13

Serve with a dollop of sour cream and fresh lime wedges for squeezing. Enjoy!

Nutrition Facts

Serving size	2196 grams (2196.0g)

Amount per serving	% Daily Value*
Calories	4308

Total Fat 232.60g	298%
Saturated Fat 120.30g	602%
Polyunsaturated Fat 16.80g
Cholesterol 1093mg	364%
Sodium 5953mg	259%
Total Carbohydrate 207.90g	76%
Dietary Fiber 33.10g	118%
Total Sugars 23.00g
Protein 369.10g	738%

Vitamin D 103IU	513%
Calcium 3943mg	303%
Iron 19mg	104%
Potassium 3922mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 33.5%

Carbs: 18.9%