Description
Homemade enchiladas verdes are a delicious Mexican dish made with corn tortillas filled with chicken and topped with a vibrant green sauce made from tomatillos and cilantro.
Ingredients
Scale
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups tomatillos, husked and chopped
- 1 cup fresh cilantro
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine tomatillos, onion, garlic, and chicken broth. Bring to a boil and simmer until tomatillos are soft.
- Blend the tomatillo mixture with fresh cilantro until smooth. Season with salt and pepper.
- In a separate pan, warm the corn tortillas until pliable.
- Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a baking dish.
- Pour the tomatillo sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with additional cilantro if desired.
Notes
- For a vegetarian option, substitute chicken with black beans or sautéed vegetables.
- Adjust the spiciness by adding jalapeños to the tomatillo sauce.
- These enchiladas can be made ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Homemade enchiladas verdes, Mexican cuisine, enchiladas recipe