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