Enchiladas Verdes Mexicanas
Flavorful Mexican enchiladas verdes filled with shredded chicken and cheese, topped with vibrant green sauce and baked to perfection, ideal for comforting family dinners or gatherings.
Ingredients
Instructions
- Remove chicken from bones and shred with fingers into strips.
- Heat tomatillos in a pan to lightly fry.
- Remove from heat and put in blender along with garlic and onion.
- Add 1/4 cup water if the mixture is too dry to blend properly.
- Heat oil in a pan; when hot, lightly fry (not long) tortillas in oil.
- Place a tortilla on a plate and fill the center with chicken and cheese.
- Pour approximately 2 tablespoons of green sauce on top of the chicken and cheese.
- Roll up the filled tortilla and place it seam side down in a baking dish.
- Repeat with remaining tortillas until all are filled and rolled.
- Top the casserole of enchiladas with remaining sauce and cheese.
- Bake until bubbly, about 30 minutes at 350°F.
Tips & Substitutions
To enhance the flavor of your enchiladas, consider adding a pinch of cumin or cilantro to the tomatillo sauce. If you prefer, you can substitute rotisserie chicken for the cooked chicken to save time. For a spicy kick, add diced jalapeños to the filling. Remember to keep the tortillas warm in a towel while you fry them to prevent them from breaking.
Serving Suggestions
Serve your enchiladas with a side of Mexican rice and refried beans for a complete meal. A fresh salad with avocado and lime dressing adds a nice contrast to the dish. For an extra touch, consider pairing with a dollop of sour cream or guacamole. These enchiladas also pair beautifully with Spicy Tortilla Soup for a comforting dinner.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions on a microwave-safe plate for 1-2 minutes, checking to ensure they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Verdes Mexicanas contains roughly 2068 calories, with 20g protein, 132g carbohydrates, and 168g fat. It is an excellent source of dietary fiber (55% of the Daily Value), protein (39% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and store them in the refrigerator before baking. Just cover them tightly with foil. When ready to bake, preheat your oven and add an extra 10 minutes to the baking time if they are cold from the fridge.
What can I use instead of tomatillos?
If you cannot find tomatillos, you can use a combination of green tomatoes and a squeeze of lime juice to replicate the tartness. Another option is to use canned green enchilada sauce, though the flavor will vary slightly from the homemade version.
Can these enchiladas be made vegetarian?
Absolutely! To make vegetarian enchiladas, simply replace the chicken with sautéed vegetables such as zucchini, bell peppers, and mushrooms, or use black beans for protein. You can also add some corn and spices to enhance the filling's flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).