Need some help with this week’s meal planning? Put these Chile Verde Enchiladas on the list!
We love enchiladas at our house. It is one of my favorite comfort foods and one of those childhood memory foods of mine. I loved it when my mom made enchiladas for dinner. I have replicated her recipe for cheese enchiladas and the best red sauce ever and we enjoy it often! I love enchiladas in any form and enchilada soup is definitely a favorite. If you are in a hurry, enchilada casserole is always a good choice.
Today I have another fun version of enchiladas for you and this one uses a green sauce or chile verde. The green sauce is so flavorful thanks to some roasted chiles. Chile Verde is a combination of chilies, onions and tomatillos. Roasting them just enhances the flavor.
How to Make Chile Verde Enchiladas
Roasting is easy. I just sliced and seeded the peppers, quartered the onion and peeled the tomatillos. Then I drizzled them with some olive oil and baked them in the oven for 12-14 minutes at 375 degrees F. until the skins blackened. Rotate them a time or two.
Then just peel the skins off the peppers and put everything into your blender. Puree to your desired consistency. I added in some chicken broth to get the consistency I wanted.(about 1 cup)
Then I just put the enchiladas together. The tortillas are dipped in the chile verde sauce and then filled with shredded chicken and monterey jack cheese and placed in a 9 x 13 pan. I have a great method for making shredded chicken in bulk in the slow cooker here
Then just top them with more sauce and cheese and bake in a 375 degree F oven for 20 minutes or until heated through.
I topped mine with a little more sauce, because it’s so yummy, some sour cream and a sprinkle of chopped cilantro. Then it’s time to grab a fork and dig in!
They would be delicious served with lime cilantro rice.
Chile Verde Enchilada Recipe
Delicious chicken enchiladas with a Childe Verde Sauce.
- 3 C shredded chicken
- 1/2 white onion quartered
- olive oil
- 1 clove garlic
- 2 C cilantro leaves
- 1 1/2 lbs. tomatillos husks removed (about 5)
- 1 jalapeno chile
- 1 poblano chile
- 1 C chicken broth
- 1 tsp sugar
- 6-8 corn tortillas
- 2 C monterey jack cheese grated
- sour cream cilantro for garnish
Place tomatillos, onion and chiles on a baking sheet and drizzle with olive oil.
Place under broiler, roatate a few times until peppers and tomatillos are softened and blackened. About 12-15 minutes. Allow to cool and peel skins from peppers.
Place all roasted vegetables into a blender with 1 1/2 C cilantro, garlic and as much chicken broth as you need to get your desired consistency.
Season with salt and add sugar if needed.
Soften tortillas by cooking in a dry skillet for 5 seconds on each side. Cover with a paper towle.
Dip tortilla into sauce on both sides.
Place chicken and cheese into middle of tortilla and roll up. Place seam side down in a 9 x 13 pan.
Repeat with remaining tortillas.
Spoon additional salsa over top and sprinkle with cheese.
Bake at 375 degrees F for about 20 minutes.
After baking garnish with some additional sauce, sour cream and a sprinkle of remaining cilantro.
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