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enchiladas verdes

Savory Enchiladas Verdes That Will Brighten Your Dinner Table

Delight in enchiladas verdes, a comforting dish featuring tender chicken, vibrant green sauce, and customizable ingredients, perfect for any dinner table.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pieces Boneless, Skinless Chicken Breasts Feel free to substitute with shredded beef or black beans.
  • 2 cloves Fresh Garlic Always use fresh cloves for the best taste.
  • 0.5 cups Chopped Cilantro Omit if you're not a fan of cilantro.
For the Tortillas
  • 12 pieces Corn Tortillas Essential for authentic texture; can use flour tortillas if preferred.
For the Sauce
  • 2 cups Green Enchilada Sauce Store-bought is convenient, making your own is better.
For the Topping
  • 1 cup Shredded Cheese (Cheddar and Jack mix) Substitute with dairy-free cheese for a vegan option.
  • 0.5 cups Sour Cream Greek yogurt is a lighter alternative.

Equipment

  • Baking dish
  • large pot
  • mixing bowl
  • Skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly coat a baking dish with nonstick spray.
  2. In a large pot, bring salted water to a boil, then add the chicken breasts. Cook for about 15-20 minutes until fully cooked.
  3. Remove the chicken and shred it into bite-sized pieces. Combine with half of the green enchilada sauce and cilantro in a mixing bowl.
  4. Warm corn tortillas in a skillet or microwave until pliable, then fill each with the chicken mixture and roll tightly.
  5. Place filled tortillas seam side down in the baking dish. Pour remaining green enchilada sauce over them and top with shredded cheese.
  6. Bake for 20-25 minutes until the cheese is bubbly and golden brown.
  7. Serve warm, topped with sour cream and extra cilantro if desired.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Leftover enchiladas should be stored in an airtight container for up to 3 days. Reheat in the oven for the best texture.

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