Traditional Enchiladas Verdes Recipe

2023-07-11

By Mexican Food Lovers

Mexican Cuisine

Main course

Try our delicious Enchiladas Verdes recipe, filled with shredded rotisserie chicken, creamy sour cream, and tangy salsa verde. 

Origin of Enchiladas Rolls

A classic Mexican dish that originated in central Mexico, particularly in the states of Puebla and Mexico City. The dish consists of tortillas that are filled, rolled, and topped with a green chili sauce and other toppings.

Not a single dish of enchiladas would have been made without The Mouthwatering History of Tortilla.

Keep it Green

The traditional green chili sauce used in Enchiladas Verdes is made with tomatillos, green chili peppers, garlic, and onion, which are all boiled together and then blended until smooth. 

Traditional vs. Innovative

The tortillas are then dipped in the sauce to soften them before being filled with a variety of ingredients such as chicken, cheese, or beans. The filled tortillas are then rolled up and topped with more of the green chili sauce and garnishes such as crumbled cheese and diced onions.

Wine Pairing

 The tanginess and spice of the green sauce in this dish pairs well with a bright and fruity white wine like a Riesling or a Chenin Blanc.

Pitfalls on Enchiladas Verdes

 Roasting the Tomatillos and Chiles: The key to making great Enchiladas Verdes is roasting the tomatillos and chiles to bring out their natural flavors. Place the tomatillos and chiles under a broiler until they are soft and slightly charred. Remove the skin and seeds before blending them into a sauce.

 Preparing the Tortillas: Corn tortillas can be fragile and tear easily, making it challenging to roll them into enchiladas. Heat them in a dry skillet for a few seconds on each side to make them more pliable. Alternatively, you can dip them in hot oil for a few seconds to soften them.

 Stuffing the Enchiladas: Choosing the right filling is important for making delicious enchiladas. Use cooked shredded chicken, beans or cheese for a vegetarian option. Avoid overstuffing the enchiladas, as they can become difficult to roll and can fall apart during cooking.

 Assembling and Baking: Assemble the enchiladas by filling each tortilla with the desired amount of filling, roll them tightly, and place them into a baking dish. Cover them evenly with the green sauce and top with shredded cheese. Bake uncovered in a preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Ingredients

• 2 cups shredded rotisserie chicken

• 1/2 onion, finely chopped

• 1 garlic clove, minced

• 1 cup chicken broth

• 1 cup sour cream

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 12 corn tortillas

• 1 cup salsa verde

• 1/2 cup shredded cheese

Instructions

1. Preheat the oven to 375°F

2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened.

3. Add the garlic and cook for another minute.

4. Add the shredded chicken, chicken broth, sour cream, cumin, and salt to the skillet and stir to combine.

5. Reduce the heat to medium-low and simmer for 10 minutes.

6. Warm the tortillas in the microwave or on a griddle.

7. Spoon the chicken mixture onto each tortilla and roll up.

8. Place the enchiladas seam side down in a baking dish.

9. Top with salsa verde and shredded cheese.

10. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

11. Serve hot and enjoy!

Preparation Time 30 min

Cook Time 1 hour

Total time 1 hour 30 min

Nutrition Facts

Calories: 410

Fat: 24 g

Saturated Fat: 10 g

Cholesterol: 105 mg

Sodium: 760 mg

Carbohydrates: 22 g

Fiber: 3 g

Sugar: 3 g

Protein: 27 g

Regional Ingredients Variations of Enchiladas Verdes Recipe

Puebla, they may fry corn tortillas and then stuff them with shredded chicken and cotija cheese, roll them up, and then top them with a green salsa made with tomatillos, cilantro, and serrano peppers, then garnish with sliced onion, queso fresco, and fresh cilantro for a dish called "Enchiladas Poblanas".

Durango, they may fry corn tortillas and then dip them in a green salsa made with fresh green chilies, garlic, and cilantro, and then stuff them with diced potatoes and crumbled chorizo, and then garnish with diced avocado, sliced radishes, and cotija cheese for a dish called "Enchiladas Duranguenses".

Guerrero, they may fry corn tortillas and then dip them in a green salsa made with pepitas, serrano peppers, and epazote, and then stuff them with shredded chicken, and then top them with sliced onion, diced tomato, and crumbled queso fresco for a dish called "Enchiladas de Epazote".

Oaxaca, they may fry corn tortillas and then dip them in a green salsa made with hoja santa, avocados, and serrano peppers, and then stuff them with scrambled eggs and diced chorizo, and then top them with sliced radish, fresh cilantro, and crumbled queso fresco for a dish called "Enchiladas Oaxaqueñas".

Jalisco, they may fry corn tortillas and then dip them in a green salsa made with tomatillos and cilantro, and then stuff them with mashed potatoes and grated panela cheese, and then top them with sliced avocado, chopped onion, and fresh cilantro for a dish called "Enchiladas de Papa".

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