Enchiladas Verdes

Dive into the vibrant flavors of Mexican cuisine with these irresistible Enchiladas Verdes, a comforting dish featuring tender shredded chicken wrapped in warm, pliable corn tortillas and smothered in a zesty homemade salsa verde. The flavorful sauce, made from fresh tomatillos, serrano peppers, garlic, and cilantro, perfectly balances heat and tanginess. Topped with melty Monterey Jack cheese, these enchiladas are baked to golden perfection and served with a dollop of creamy sour cream. Perfect for weeknight dinners or festive gatherings, this crowd-pleasing recipe delivers authentic, bold flavors in every bite. Easy to prepare in under 1 hour, it’s a delicious way to bring a taste of Mexico to your table!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 teaspoons salt
• 1 tablespoon olive oil
• 8 pieces fresh tomatillos
• 2 pieces serrano peppers
• 3 pieces garlic cloves
• 0.5 pieces white onion
• 0.5 cups cilantro
• 1 cup chicken broth
• 12 pieces corn tortillas
• 2 cups grated Monterey Jack cheese
• 1 cup sour cream
• 0.25 cup vegetable oil

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Lightly season the chicken breasts with 1 teaspoon of salt.

Step 3

In a medium skillet, heat the olive oil over medium heat and cook the chicken breasts until cooked through, about 6-7 minutes per side. Set aside to cool slightly before shredding.

Step 4

Husk and rinse the tomatillos under warm water to remove any sticky residue.

Step 5

Place the tomatillos, serrano peppers, and garlic cloves into a saucepan. Cover with water, bring to a boil, and simmer until tomatillos are softened, about 8 minutes.

Step 6

Drain the saucepan and transfer the vegetables to a blender. Add the white onion, cilantro, 1 teaspoon of salt, and chicken broth. Blend until smooth to make the salsa verde.

Step 7

In a clean skillet, heat the vegetable oil over medium heat. One at a time, lightly fry each tortilla for about 5 seconds per side to make them pliable. Drain on paper towels.

Step 8

Spread a thin layer of salsa verde on the bottom of a baking dish.

Step 9

Spread some salsa verde over each tortilla, fill with a few tablespoons of the shredded chicken, roll up tightly, and place seam-side down in the baking dish.

Step 10

Pour the remaining salsa verde evenly over the rolled tortillas.

Step 11

Sprinkle the grated Monterey Jack cheese over the top of the enchiladas.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 14

Serve hot with a dollop of sour cream on top and garnish with extra cilantro if desired.

Nutrition Facts

Serving size	2126 grams (2126.0g)

Amount per serving	% Daily Value*
Calories	3958

Total Fat 216.70g	278%
Saturated Fat 86.70g	434%
Polyunsaturated Fat 34.90g
Cholesterol 611mg	204%
Sodium 7260mg	316%
Total Carbohydrate 316.90g	115%
Dietary Fiber 46.60g	166%
Total Sugars 29.40g
Protein 214.60g	429%

Vitamin D 52IU	258%
Calcium 2335mg	180%
Iron 14mg	79%
Potassium 3184mg	68%

*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: 47.8%

Protein: 21.1%

Carbs: 31.1%