Enchiladas Verdes (Green Enchiladas)
Enchiladas Verdes
Lightly heated corn tortillas rolled around shredded chicken, drenched in a tangy, fresh tomatillo salsa, and baked briefly. Skipping the deep-frying and heavy cheese turns this into a balanced, everyday meal.
Time
45m
Servings
4
Difficulty
medium
Budget
$$
The Story
Enchiladas date back to Mayan times when people in the Valley of Mexico would roll fish or vegetables in corn tortillas. The word literally means 'to add chili to.' In traditional Mexican homes, enchiladas are often quite simple: tortillas dipped in a chili sauce (in this case, green salsa made from tomatillos), filled, and eaten immediately, rather than the heavily cheese-smothered, oven-baked casseroles popularized in the US.
✓Healthy Swaps & Tips
- • Fill the enchiladas with black beans and spinach instead of chicken for a high-fiber vegetarian option.
- • Avoid using flour tortillas; they lack the fiber of corn tortillas and get gummy when soaked in sauce.
Ingredients
- 8corn tortillas
- 400gcooked shredded chicken
- 500gtomatilloshusked and rinsed
- 1jalapeño
- ½onionroughly chopped
- 1 cupcilantro
- 2 clovesgarlic
- ½ cupchicken broth
- 30gcotija cheese or fetacrumbled, for garnish
Instructions
Boil the tomatillos, jalapeño, and onion in water until the tomatillos change color to a pale green (about 10 mins).
Drain and transfer to a blender along with the cilantro, garlic, and chicken broth. Blend until smooth. Season with salt.
Instead of frying the tortillas (the traditional but high-calorie method), wrap them in a damp paper towel and microwave for 45 seconds to make them pliable without breaking.
Dip each warm tortilla briefly into the warm green salsa, place a scoop of chicken inside, roll tightly, and place seam-side down in a baking dish.
Once all are rolled, pour the remaining green salsa over the top.
Bake at 180°C (350°F) for just 10-15 minutes until heated through. Garnish with a small sprinkle of cheese and fresh cilantro.
Common Questions
Why don't you bake them with a ton of cheese on top?
Authentic Mexican enchiladas rely on the vibrant flavor of the sauce (the salsa) rather than a heavy blanket of melted cheese. A light sprinkle of pungent cotija cheese provides enough salty contrast without adding hundreds of calories of fat.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
