Go Back

Enchilada Verde

A flavorful Mexican dish featuring corn tortillas filled with shredded chicken and cheese, smothered in tangy tomatillo salsa and baked until bubbly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 pound tomatillos husked and rinsed
  • 1 jalapeño stemmed and halved
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1/2 cup chicken or vegetable broth
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
For the Filling
  • 2 cups cooked shredded chicken or beans for a vegetarian option
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/2 teaspoon chili powder
  • 12 corn tortillas
  • 1/4 cup fresh cilantro chopped (for garnish)

Equipment

  • Oven
  • Medium saucepan
  • Baking dish
  • Mixing bowl
  • Food processor or blender
  • Measuring cups and spoons

Method
 

  1. Bring tomatillos, jalapeño, onion, and garlic to a boil in a medium saucepan and cook for 10 minutes until softened.
  2. Transfer the cooked ingredients to a food processor, add chicken or vegetable broth, cumin, salt, and pepper, then blend until smooth.
  3. Preheat the oven to 350°F (175°C).
  4. In a mixing bowl, combine shredded chicken, cheese, and chili powder until evenly mixed.
  5. Warm the corn tortillas in a skillet for a few seconds on each side until pliable.
  6. Spread a thin layer of tomatillo sauce in the bottom of a baking dish, then fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.
  7. Pour the remaining tomatillo sauce over the assembled enchiladas, covering them evenly.
  8. Bake for 25 minutes until the sauce is bubbly and the edges are slightly golden, then let rest for a few minutes before serving.

Notes

Let the enchiladas rest for a few minutes after baking before serving to allow them to set.