Description
Tangy, cheesy, and utterly comforting, Enchiladas en Salsa Verde wrap juicy shredded chicken in corn tortillas drenched in vibrant green tomatillo sauce and melted cheese. A true Mexican classic that’s perfect for any meal.
Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 2 serrano peppers, stemmed
- 3 garlic cloves, peeled
- 1 small white onion, quartered
- 1/2 cup fresh cilantro, packed
- 1 cup chicken broth
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 12 corn tortillas
- 2 cups cooked shredded chicken
- 1 cup queso fresco or Monterey Jack cheese, crumbled or shredded
- Mexican crema or sour cream, for drizzling
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roast tomatillos, serrano peppers, onion, and garlic in a skillet until charred. Blend with cilantro, salt, and chicken broth until smooth.
- Lightly grease a baking dish. Heat the green salsa in a pan with a bit of oil until it simmers.
- Lightly fry each tortilla, then dip into warm salsa. Fill with shredded chicken, roll, and place seam-side down in the baking dish.
- Pour remaining salsa over the top, sprinkle cheese generously, and bake uncovered for 15–20 minutes.
- Drizzle with crema and garnish with cilantro if desired.
- Serve hot with rice or beans and enjoy.
Notes
- Roast tomatillos and peppers for deeper flavor.
- Frying tortillas prevents them from getting soggy.
- Add lime juice to salsa for extra brightness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg