Simple Enchiladas Verdes
For the Roasted Tomatillo Sauce
  • 15Medium Tomatillos, Husks removed, rinsed
  • 3 Medium Jalapeños, Ribs and Seeds Removed
  • 3-4Large Garlic Cloves, Minced
  • 1/4-1/2Cup Olive Oil
  • 1/2Cup Fresh Cilantro
  • 1/2Cup Reduced or Low Sodium Chicken Stock
  • 1/2Cup Sour Cream
  • Salt and Pepper to taste
For the Enchiladas
  • 8-10 8inch Softshell Tortillas
  • 12 Ounces Freshly Grated Cheese(I like Pepper Jack – Monterrey Jack is a great option if you don’t like too much heat)
  • 2Cups Shredded Chicken
  1. For the Roasted Tomatillo Sauce: Preheat oven o 425 degrees. Cut the tomatillos in half and add to a sheet pan with either parchment paper or foil. Add the jalapeños. Take the garlic cloves and put in a small bit of foil, drizzle with some olive oil, salt and pepper and wrap up. Place the tin foil “ball” of garlic on the sheet pan as well. Drizzle the tomatillos and jalapeños with olive oil, salt and pepper. Toss to make sure that everything is coated. Place in preheated oven for 25 minutes. Once the tomatillos, jalapeños, and garlic are roasted – add it all (including juices) to a food processor or blender. Add the cilantro, sour cream, and chicken stock. Pulse until your mixture is smooth. Check to see if you need more salt and pepper.
  2. Take half of your sauce and add it to a large bowl. Add the shredded chicken and about half of your cheese into the bowl.
  3. Reduce the oven temperature to 400 degrees. Grease a 9×13 dish. Place a couple of tablespoons of filling into a tortilla and roll up. Place seam side down in the dish. Roll up the tortillas until your run out of filling. I typically use between 9 and 10 tortillas. Once you have rolled all of the tortillas, pour the rest of your sauce on top, and then sprinkle remaining cheese on top. Put in oven for 20 minutes, or until the cheese is nice and bubbly. Garnish with cilantro if desired.
Recipe Notes



Adapted from Pinch of Yum

Sharing is Caring!

Like this:

Like Loading...