Enchiladas Verdes, a classic Mexican dish, is a delightful combination of tangy green tomatillo sauce, tender chicken, and soft tortillas. This dish is perfect for a family dinner or a festive gathering, offering a burst of flavour with every bite. The green sauce, made from fresh tomatillos, jalapeños, and cilantro, provides a vibrant and slightly tangy complement to the savoury chicken filling. The result is a mouthwatering, comforting meal that is satisfying and relatively easy to prepare.

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The beauty of enchiladas verdes lies in their versatility. You can prepare them ahead of time and bake them when you’re ready to serve. They’re also easy to customize: swap the chicken for beef, pork, or a vegetarian filling like beans and cheese. No matter how you make them, these enchiladas will surely become a favourite in your household. Let’s dive into this flavorful recipe and bring a taste of Mexico to your table.

Enchiladas Verdes Recipe

Recipe by Owais

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients:

• For the Sauce:

• 1 pound tomatillos, husked and rinsed

• 2 jalapeño peppers, seeded and chopped

• 1 cup fresh cilantro leaves

• 1 small white onion, chopped

• 2 cloves garlic

• 1 cup chicken broth

• Salt and pepper to taste

• For the Enchiladas:

• 2 cups cooked, shredded chicken

• 12 corn tortillas

• 2 cups shredded Monterey Jack cheese

• 1 cup sour cream (optional for serving)

• 1/4 cup chopped fresh cilantro (for garnish)

• 1/4 cup finely chopped red onion (for garnish)

• Olive oil for frying tortillas

Instructions:

• Prepare the Green Sauce:
• In a medium saucepan, combine tomatillos and jalapeños. Cover with water and bring to a boil over medium-high heat. Cook until tomatillos are soft, about 10 minutes. Drain.
• Combine the cooked tomatillos, jalapeños, cilantro, onion, garlic, and chicken broth in a blender. Blend until smooth. Season with salt and pepper to taste. Set aside.
• Prepare the Tortillas:
• Heat a small amount of olive oil over medium heat in a skillet.
• Heat a small amount of olive oil over medium heat in a skillet. 2.2. Lightly fry each tortilla for about 10 seconds on each side until soft and pliable. Drain on paper towels.
• Assemble the Enchiladas:
• Preheat your oven to 375°F (190°C).
• Spread a thin layer of the green sauce on the bottom of a 9×13-inch baking dish.
• Fill each tortilla with a portion of shredded chicken and a sprinkle of cheese. Roll up each tortilla and place seam-side down in the baking dish.
• Pour the remaining green sauce over the rolled tortillas and sprinkle with the remaining cheese.
• Bake the Enchiladas:
• Cover the dish with foil and bake in the oven for 20 minutes.
• Remove the foil and bake for 10 minutes or until the cheese is bubbly and golden.
• Serve:
• Garnish with chopped cilantro and red onion.
• Serve hot, with a dollop of sour cream if desired.

Notes

• Enjoy your homemade Enchiladas Verdes, a dish that brings a taste of Mexican tradition and warmth to your dining table.

Serving Ideas:

• Serve Enchiladas Verdes with a side of Mexican rice and refried beans for a traditional meal.
• Add a simple green salad with a tangy lime vinaigrette to balance the richness of the enchiladas.
• A side of guacamole and tortilla chips also makes for a delightful accompaniment.

Nutritional Information (per serving):

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 700mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 25g

History:

Enchiladas have their roots in Mexico, dating back to the Aztecs who used to eat corn tortillas wrapped around small fish. The term “enchilada” is derived from the Spanish word “enchilar,” which means to season with chili. Over time, enchiladas evolved to include a variety of fillings and sauces. Enchiladas Verdes specifically refer to those made with a green tomatillo-based sauce, which is a staple in Mexican cuisine. This dish showcases the vibrant flavors and ingredients that are central to Mexican cooking.

FAQs:

1. Can I make Enchiladas Verdes ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. When ready to serve, bake them as directed, adding a few extra minutes if baking from cold.

2. Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Keep in mind that the texture and flavor will be slightly different.

3. How can I make the green sauce less spicy?

To reduce the spiciness, use only one jalapeño or remove the seeds and ribs from the peppers before blending. You can also substitute the jalapeños with milder green chilies.

4. Can I freeze Enchiladas Verdes?

Yes, enchiladas freeze well. Assemble the enchiladas, cover tightly with foil, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.