Name: Traditional Enchiladas Verdes Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 1 ½ pounds tomatillos (husked and rinsed); 1 large white onion (cut into thick wedges); 3 jalapeños (stems removed); 2 serrano peppers; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 ½ cups chicken broth; ½ cup fresh cilantro; 2 cloves garlic; 1 tablespoon lime juice; 3 cups cooked shredded smoked or rotisserie chicken; 16 corn tortillas; 2 cups shredded Monterey Jack or Oaxaca cheese (divided); ½ teaspoon cumin; ½ teaspoon Mexican oregano; ½ teaspoon salt; Crumbled queso fresco; Mexican crema or sour cream; Chopped cilantro; Thinly diced or sliced red onion

Ingredients

1 ½ pounds tomatillos (husked and rinsed)

1 large white onion (cut into thick wedges)

3 jalapeños (stems removed)

2 serrano peppers

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 ½ cups chicken broth

½ cup fresh cilantro

2 cloves garlic

1 tablespoon lime juice

3 cups cooked shredded smoked or rotisserie chicken

16 corn tortillas

2 cups shredded Monterey Jack or Oaxaca cheese (divided)

½ teaspoon cumin

½ teaspoon Mexican oregano

½ teaspoon salt

Crumbled queso fresco

Mexican Crema or sour cream

Chopped cilantro

Thinly diced or sliced red onion

Instructions

Step 1: Preheat oven to 425°F. Place tomatillos, white onion wedges, jalapeños, and serrano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until softened and lightly charred.

Step 2: Transfer roasted vegetables to a blender. Add chicken broth, cilantro, garlic, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.

Step 3: Pour salsa into a wide shallow bowl for dipping.

Step 4: Reduce oven temperature to 350°F. In a bowl, combine shredded chicken with cumin, Mexican oregano, and salt. Add ¼ cup salsa to the chicken and combine well.

Step 5: Spread a thin layer of salsa in the bottom of a 9×13 baking dish.

Step 6: Dip each corn tortilla into the warm salsa, coating both sides.

Step 7: Fill each tortilla with shredded chicken and a little shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Step 8: Pour remaining salsa evenly over the enchiladas.

Step 9: Sprinkle the remaining 1 ½ cups shredded cheese over the top.

Step 10: Bake for 20 to 25 minutes until hot and bubbly and cheese is melted. Let rest for 5 minutes before serving.

Step 11: Top with crumbled queso fresco, crema, chopped cilantro, and sliced red onion.

Tips & Variations

For a milder heat, remove seeds from jalapeños and serrano peppers before roasting.

Use homemade tortillas or warm store-bought ones for best texture and flavor.

Add corn or black beans to the filling for extra texture and protein.

Switch to a vegetarian version by substituting chicken with sautéed mushrooms or roasted vegetables.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave covered for 1 to 2 minutes. For longer storage, freeze enchiladas in a freezer-safe dish for up to 2 months; thaw in the refrigerator before reheating.

FAQs

Can I make the salsa verde ahead of time?

Yes, the salsa verde can be prepared a day in advance and stored in the refrigerator to allow flavors to develop. Bring it to room temperature or warm slightly before using.

What can I use instead of tomatillos?

If tomatillos are unavailable, you can substitute with green cherry tomatoes or unripe green tomatoes, though the flavor will be less tart and slightly different.