Mexican · Main · Medium
Enchiladas Verdes
Corn tortillas rolled around shredded chicken and smothered in tangy tomatillo salsa, baked under melted cheese. Bright, zesty, irresistible.
The whole recipe in 60 seconds
Enchiladas Verdes, in 5 ideas
- Flash frying the tortillas keeps them from cracking or turning soggy
- Charring the tomatillos first gives the salsa a smoky depth
- Rotisserie chicken makes this a fast weeknight dinner
- The salsa should coat the back of a spoon, not be watery
- Enchiladas verdes are best served immediately while the cheese pulls
What you need
Ingredients
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 1 lb tomatillos, husked
- 1 jalapeno
- 1/2 onion
- 2 cloves garlic
- 1 bunch cilantro
- 1 cup chicken stock
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sour cream
- Oil, for softening tortillas
How to make it
Directions
- Broil tomatillos, jalapeno, onion, and garlic until charred. Blend with cilantro and stock into a salsa.
- Simmer the salsa 10 minutes and season with salt.
- Soften each tortilla in hot oil for 10 seconds per side.
- Fill with chicken, roll up, and place seam down in a baking dish.
- Pour over the salsa verde and top with cheese.
- Bake at 375 F for 20 minutes until bubbly. Serve with sour cream.
Money saver. A store rotisserie chicken gives you shredded meat plus a carcass for free stock; two meals from one bird.