Enchiladas Verdes. Place filling on tortillas, roll up, and arrange in pan, seam side down. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it's Friday movie night, a pot-luck party, or just a weeknight dinner with your family.

Serve with sour cream, and garnish with sliced jalapeno, if desired. Enchiladas Verdes are better than your favorite restaurant and easy to make at home! This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite! You can cook Enchiladas Verdes using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Enchiladas Verdes

Prepare 1 pound of Tomatillos.
Prepare 1 of jalapeño.
Prepare 1/4 of onion.
It's 1 of garlic clove.
Prepare 1/4 of of a bunch of cilantro.
You need 1 of Knorr chicken bouillon cube.
Prepare 12 of corn tortillas.
Prepare of Water.
You need of Cheese (Mozzarella, Monterrey, your choice).
You need of Shredded Chicken (to replace cheese as a filling).
It's of Lettuce (optional).
It's of Sour Cream (optional).

Enchiladas Verdes are made with corn tortillas stuffed with tender shredded chicken, green enchilada sauce, sour cream, and cheese then topped with more enchilada sauce and. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won't weigh you down - SO good!!

Enchiladas Verdes instructions

Peel tomatillos and remove stems from jalapeño(s) and wash under warm water..
Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them)..
Bring to boil, continue boiling until tomatillos change color (bright green to dull green)..
Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water..
Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!).
Blend all ingredients until pureed.
Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot..
Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm..
In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel.
Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!.
Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact.

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe ) or buy it from the store. For authenticity, substitute crema for the whipping cream, leave out the sugar and garlic. Instead of jack or cheddar, use one of the Mexican hard cheeses.