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Green Enchiladas with Chicken {Enchiladas Verdes}

Delicious green enchiladas filled with tender chicken and topped with a zesty green sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked chicken shredded
  • 1 cup cheese shredded, such as Monterey Jack or Cheddar
  • 1 cup green enchilada sauce store-bought or homemade
  • 1 tablespoon olive oil
For the Green Sauce
  • 1 cup tomatillos husked and rinsed
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 1/4 cup cilantro fresh, chopped
  • 1 cup water

Method
 

Prepare the Green Sauce
  1. In a pot, combine tomatillos, jalapeño, garlic, onion, and water. Bring to a boil and simmer for 10 minutes until tomatillos are soft.
  2. Transfer the mixture to a blender, add cilantro, and blend until smooth. Set aside.
Assemble the Enchiladas
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Lightly fry each tortilla for about 10 seconds on each side until pliable.
  3. Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly and place seam-side down in a baking dish.
  4. Pour the green sauce over the enchiladas and sprinkle remaining cheese on top.
Bake the Enchiladas
  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Serve
  1. Let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gFiber: 4gSugar: 2g

Notes

You can customize the filling with beans or vegetables for a vegetarian option.

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