Simple Enchiladas Verdes
Total Time
1 hour
Prep Time
45
Cook Time
15
Rating
5 out of 5 stars
(30)
Ingredients
6 servings
- For the Roasted Tomatillo Sauce:
- 15 medium-sized tomatillos, husks removed
- 3 jalapeño peppers, ribs and seeds removed
- 4 cloves garlic, peeled
- 1/2 cup fresh packed cilantro
- 1 cup chicken broth
- 1/2 cup sour cream
- Salt to taste
- For the Enchiladas Verdes:
- 10 or so 8-inch tortillas – corn or flour will work
- 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites
- 1 lb. cooked chicken, shredded
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Preparation
Chef’s notes
You can make this really low maintenance by just layering all the ingredients like a lasagna. It ends up more like a casserole and it’s very delicious.
This makes a lot of sauce, so you might have 1-2 cups of sauce left over for later. Lucky you!
Dipping the tortillas in hot water, hot oil, or the sauce real quick before rolling them up is always a good idea. Keeps everything nice and soft while baking.
You can add any additional mix-ins you’d like – sautéed mushrooms, white beans, spinach, or whatever is striking your fancy.