Green Chile Chicken Enchiladas (Enchiladas Verdes)
Traditional dish · Mexican
A flavorful variation featuring shredded chicken and cheese rolled in tortillas, topped with a tangy tomatillo-based green enchilada sauce and baked. Often finished with a drizzle of crema.
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Ingredients
- Chicken breasts2
- Corn tortillas8
- Tomatillos1 lb, husked and rinsed
- Serrano peppers1-2, stems removed
- White onion1/4, roughly chopped
- Garlic2 cloves
- Chicken broth1/2 cup
- Shredded Monterey Jack cheese1.5 cups
- Cilantro1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Mexican crema or sour creamfor garnish
- Cotija cheesefor garnish
Steps
- 1
Boil chicken breasts until cooked through, then shred. Set aside.
- 2
Boil tomatillos, serrano peppers, onion, and garlic until tomatillos are soft (about 10-15 minutes). Drain.
- 3
Blend boiled vegetables with chicken broth, cilantro, salt, and pepper until smooth. This is your green enchilada sauce.
- 4
Preheat oven to 375°F (190°C).
- 5
Warm corn tortillas slightly to make them pliable.
- 6
In a skillet, lightly fry each tortilla for a few seconds per side in a little oil (optional, but traditional).
- 7
Spread a thin layer of green enchilada sauce in the bottom of a baking dish.
- 8
Dip each tortilla in the green sauce, then fill with shredded chicken and cheese. Roll up and place seam-side down in the baking dish.
- 9
Pour remaining green sauce over the rolled tortillas. Top with remaining cheese.
- 10
Bake for 20-25 minutes, or until bubbly and cheese is melted.
- 11
Garnish with Mexican crema and crumbled cotija cheese before serving.
