Enchiladas Verdes are a classic Mexican dish known for their vibrant flavor and comforting qualities. This popular entree consists of corn tortillas rolled around a filling, typically of shredded chicken or cheese, and then smothered in a tangy green tomatillo salsa. The enchiladas are then baked until hot and bubbling, often topped with a sprinkle of melted cheese, sour cream, and fresh cilantro, adding layers of creaminess, freshness, and flavor.
The green sauce, made from tomatillos, green chilies, garlic, and onions, provides a bright and slightly spicy taste that perfectly complements the filling. Enchiladas Verdes can be served as a hearty main dish, accompanied by rice and beans, making them a staple in Mexican cuisine at home and in restaurants. Whether for a weeknight dinner or a special occasion, these enchiladas offer a deliciously satisfying experience, capturing the essence of authentic Mexican flavors.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediateMake the Tomatillo Sauce:
In a saucepan, boil tomatillos and serrano peppers until they are soft, about 10 minutes.
Drain and transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, and some of the broth. Blend until smooth. If needed, add more broth to achieve a pourable sauce consistency.
Pour the sauce back into the pan, season with salt, and simmer for an additional 10 minutes.
Prepare the Tortillas:
Heat oil in a small skillet over medium heat. Lightly fry each tortilla just until soft, not crispy. Drain on paper towels.
Assemble the Enchiladas:
Dip each softened tortilla into the warm tomatillo sauce to coat. Place on a plate, fill with a portion of the shredded chicken, and roll up. Place the rolled enchiladas in a baking dish, seam side down.
Bake the Enchiladas:
Preheat the oven to 350°F (175°C).
Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese.
Bake until the cheese is melted and bubbly, about 20 minutes.
Serve:
Serve hot, topped with sour cream, additional cilantro, and optional red onion slices. Provide lime wedges on the side.
Ingredients
Directions
Make the Tomatillo Sauce:
In a saucepan, boil tomatillos and serrano peppers until they are soft, about 10 minutes.
Drain and transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, and some of the broth. Blend until smooth. If needed, add more broth to achieve a pourable sauce consistency.
Pour the sauce back into the pan, season with salt, and simmer for an additional 10 minutes.
Prepare the Tortillas:
Heat oil in a small skillet over medium heat. Lightly fry each tortilla just until soft, not crispy. Drain on paper towels.
Assemble the Enchiladas:
Dip each softened tortilla into the warm tomatillo sauce to coat. Place on a plate, fill with a portion of the shredded chicken, and roll up. Place the rolled enchiladas in a baking dish, seam side down.
Bake the Enchiladas:
Preheat the oven to 350°F (175°C).
Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese.
Bake until the cheese is melted and bubbly, about 20 minutes.
Serve:
Serve hot, topped with sour cream, additional cilantro, and optional red onion slices. Provide lime wedges on the side.
Notes
Perfect Beverage Pairing:
- Riesling: A crisp Riesling with its fruity notes and refreshing acidity complements the tanginess of the tomatillo sauce beautifully.
