Description

These Green Enchiladas are a flavorful twist on the classic Mexican dish, featuring tender chicken (or beef) wrapped in corn tortillas and smothered in a tangy green enchilada sauce. With a perfect balance of heat and flavor, they are ideal for family dinners, gatherings, or anytime you crave a delicious, savory meal.

Ingredients

Scale

For the Enchiladas:

12 corn tortillas
2 cups cooked chicken (shredded) or beef (optional)
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 medium onion, finely chopped
1 tablespoon olive oil or vegetable oil
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro (for garnish)

For the Green Enchilada Sauce:

2 cups tomatillos, husked and chopped
2–3 green chilies (such as jalapeños or serranos), stemmed and chopped (adjust to spice preference)
1/2 cup onion, chopped
2 garlic cloves, minced
1 cup chicken broth (or vegetable broth for a vegetarian option)
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper to taste

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Instructions

Make the Green Enchilada Sauce:
- Heat the olive oil in a saucepan over medium heat. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
- Add the tomatillos and green chilies, cooking for another 5-7 minutes until they soften.
- Add the chicken broth and lime juice. Simmer for about 10 minutes, stirring occasionally, until the tomatillos break down.
- Use an immersion blender or regular blender to blend the sauce until smooth. Add salt and pepper to taste. Set aside.
Prepare the Filling:
- In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until softened.
- Add the shredded chicken (or beef), garlic powder, salt, and pepper. Stir to combine and heat through.
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Warm the corn tortillas in a dry skillet or microwave to make them pliable.
- In each tortilla, place a small amount of the chicken (or beef) filling and a sprinkle of cheese. Roll the tortillas up tightly and place them seam-side down in a greased 9×13 baking dish.
Add Sauce and Bake:
- Pour the green enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheese over the top of the sauce.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Serve:
- Garnish with fresh cilantro, and serve hot with sour cream, guacamole, or rice on the side.

Notes

For a vegetarian version, substitute the chicken with beans or roasted vegetables.

You can make the green enchilada sauce ahead of time and store it in the fridge for up to 3 days.

Feel free to adjust the spiciness of the sauce by using more or fewer green chilies.