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Enchiladas Verdes

Mexican · Dinner · Easy

Enchiladas Verdes

Total
45 min
Prep
20 min
Serves
4
Calories
525
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Corn tortillas wrap shredded chicken beneath tangy salsa verde and bubbling Monterey Jack, with cool sour cream spooned over the top.

Warming the tortillas before rolling keeps Enchiladas Verdes from cracking at the seams. A thin layer of green sauce under the rolls prevents sticking while the topping moistens their edges.

Use a pourable tomatillo salsa rather than a chunky dip. Cooked chicken should be juicy and loosely shredded so the filling stays tender instead of packing into a dense tube.

TangyCheesyBakingWeeknightGluten-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 400°F (200°C). Brush corn tortillas with vegetable oil, stack and wrap in foil; warm in the oven for until flexible.

  2. Spread 1/2 cup salsa verde in a 9-by-13-inch baking dish. Mix cooked chicken with another 1/2 cup salsa, divide among tortillas and roll seam-side down.

  3. Cover with the remaining salsa verde and Monterey Jack cheese. Bake for until bubbling and the center reaches 165°F.

  4. Spoon sour cream over the rolls and scatter with cilantro before serving.

Forkue tips

  • Keep warmed tortillas wrapped while filling them one at a time so the last ones remain pliable.

Storing and reheating

Refrigerate for 3 days. Reheat covered at 350°F (175°C) until steaming, adding a little salsa if the tortillas have absorbed the sauce.

Nutrition per serving, estimated

525Calories
44gProtein
39gCarbs
22gFat

Photo: Pequeño mar, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Enchiladas Verdes: FAQ

Can I assemble them ahead?

Yes, up to a day ahead. Keep the top sauce separate until baking to reduce how much the tortillas soften.

Why did my tortillas split?

They were probably too cold or dry. Warm them until flexible and avoid packing in more filling than they can comfortably wrap.

How do I store and reheat Enchiladas Verdes?

Refrigerate for 3 days. Reheat covered at 350°F (175°C) until steaming, adding a little salsa if the tortillas have absorbed the sauce.

How long does Enchiladas Verdes take?

About 45 min in total: 20 min prep and 25 min cooking.

What do I need to make Enchiladas Verdes?

The key ingredients are cooked chicken, corn tortillas, salsa verde, monterey jack cheese, sour cream and cilantro, plus pantry basics.

Any tips for Enchiladas Verdes?

Keep warmed tortillas wrapped while filling them one at a time so the last ones remain pliable.

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