Best 8 Enchiladas Verdes Green Enchiladas Recipes

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**Enchiladas Verdes: A Flavorful Journey into Mexican Cuisine**

Enchiladas Verdes, also known as Green Enchiladas, are a delectable dish that embodies the vibrant flavors of Mexican cuisine. Originating from the central and southern regions of Mexico, these enchiladas are characterized by their verdant green sauce, made from tomatillos, green chiles, and a blend of aromatic herbs and spices. The chicken or cheese filling, wrapped in corn tortillas and smothered in the tangy green sauce, creates a harmonious symphony of textures and flavors. This recipe article presents two variations of Enchiladas Verdes: a classic version with chicken filling and a vegetarian alternative featuring tender zucchini and mushrooms. Both variations are accompanied by step-by-step instructions, ensuring culinary success for home cooks of all skill levels. So, prepare to embark on a flavorful journey as we delve into the art of making Enchiladas Verdes, a dish that promises to tantalize your taste buds and transport you to the heart of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

ENCHILADAS VERDES (GREEN ENCHILADAS)



Enchiladas Verdes (Green Enchiladas) image

Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.

Provided by Muy Bueno

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 6

Number Of Ingredients 11

12 Anaheim chile peppers
2 tablespoons all-purpose flour
4 cups buttermilk, divided
2 teaspoons salt, or as needed
1 pound skinless, boneless chicken breast halves
½ cup canola oil for frying
12 (6 inch) white corn tortillas, or more as needed
1 white onion, diced
1 ½ cups shredded Monterey Jack cheese
¼ cup crumbled queso fresco
½ cup Mexican crema (cream)

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • Arrange peppers on prepared baking sheet.
  • Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
  • Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
  • Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
  • Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
  • Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
  • Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 44.1 g, Cholesterol 101.2 mg, Fat 23.6 g, Fiber 5 g, Protein 34 g, SaturatedFat 12.5 g, Sodium 1182.5 mg, Sugar 14.7 g

ENCHILADAS VERDES (GREEN ENCHILADAS)



Enchiladas Verdes (Green Enchiladas) image

Traditional Mexican green chicken enchiladas, made lighter!

Provided by Gina

Categories     Dinner

Time 1h

Number Of Ingredients 8

1 lb 2 boneless, skinless chicken breasts
1 onion (halved and divided)
1 teaspoon kosher salt
18 white corn tortillas
3 cups salsa verde (jarred or homemade)
1 cup crumbled queso fresco
sour cream (optional to serve)
cilantro (optional garnish)

Steps:

  • Preheat oven to 400F.
  • Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  • Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  • Mince the remaining onion and add to the shredded chicken.
  • In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  • Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  • Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, Carbohydrate 27.5 g, Protein 15 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 734 mg, Fiber 3 g, Sugar 4.5 g

ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS)



Enchiladas Verdes (Green Chicken Enchiladas) image

Provided by Lesley Téllez

Yield Serves 4-6

Number Of Ingredients 15

3 pounds skinless chicken legs, thighs, and breasts, fat trimmed
1 pound chicken backs, fat trimmed
3 medium cloves garlic, unpeeled
1 dried Mexican bay leaf
5 peppercorns
1 medium onion, quartered
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds tomatillos, husked and rinsed
2 large serrano chiles
1 tablespoon plus 2 teaspoons lard or canola oil
24 corn tortillas
1/2 cup chopped fresh cilantro
2 cups Mexican crema (or sour cream)
1 cup mild, shredded cheese, such as Monterrey Jack or Colby

Steps:

  • At least 2 hours before you'd like to eat, place the chicken, 1 garlic clove, the bay leaf, peppercorns and a quarter of the onion in a large stockpot. Cover with cold water and bring to a boil. Lower the heat to very low, cover and simmer for 25 minutes.
  • Remove the chicken legs, thighs and breasts with tongs or a slotted spoon and let cool. Discard the chicken backs and strain the stock; set aside.
  • Once cool enough to handle, shred the meat and season with 3/4 teaspoon salt and the black pepper. Set aside.
  • Place the tomatillos in a large saucepan. Add the remaining 2 cloves garlic, peeled, and 2 quarters of the onion. Cover with cold water. Bring to a boil, then simmer on medium heat until the tomatillos turn pea green and soften, about 12 minutes. Transfer to a bowl and let cool. (Vegetarians can reserve the cooking water, turn up the flame, and reduce for 15 to 20 minutes, to use in lieu of chicken stock, if they choose.)
  • Stem the chiles and chop roughly with the cooked garlic. Add to a blender jar with half of the tomatillo mixture, and 1/2 cup of the strained chicken stock. (If you have a high-powered blender, toss all the ingredients in at once.) Blend until smooth. Add the remaining tomatillo-onion mixture and 1 teaspoon salt, and blend again until smooth.
  • Warm 1 tablespoon lard in a large skillet over medium heat. When hot, add the sauce in one quick pour, being careful as it might splatter. Cook until the flavors meld, about 5 minutes.
  • Heat 2 teaspoons lard in a small skillet over medium heat and swirl to coat the bottom. Fry the tortillas lightly, one at a time, until slightly tougher but still pliable, about 30 seconds per side. (They shouldn't be crisp.) As you work, remove the fried tortillas to serving plates-I like to serve 4 tortillas per person. Fold the tortillas in a half-moon shape and make sure they sit in an even layer on each plate.
  • Dice the remaining quarter of onion. Ladle 3/4 cup sauce over over each serving of tortillas, spreading slightly so the tortillas are entirely smothered in sauce. Add a layer of diced onion and cilantro, a layer of shredded cheese, a layer of chicken, some crema and another layer of sauce. Top with another light sprinkling of diced onion.

ENCHILADAS VERDES (GREEN ENCHILADAS)



Enchiladas Verdes (Green Enchiladas) image

Make and share this Enchiladas Verdes (Green Enchiladas) recipe from Food.com.

Provided by Kim D.

Categories     Mexican

Yield 4 serving(s)

Number Of Ingredients 8

12 corn tortillas
4 tablespoons oil or 4 tablespoons lard
1 clove garlic
1 tablespoon flour
4 cups green chili sauce
salt
2 cups cheddar cheese, Grated or 2 cups monterey jack cheese
1/4 cup onion, Minced

Steps:

  • Fry tortillas in fat to soften.
  • Heat garlic in oil then discard garlic.
  • Blend flour into oil.
  • Stir in green chili sauce and heat thoroughly.
  • If mixture is too thick, add water.
  • Add salt to taste.
  • Layer tortillas with sauce, minced onion and cheese on oven-proof plates.
  • Sprinkle cheese on top.
  • Use 3 tortillas for each serving.
  • Place in oven to allow cheese to melt.
  • NOTE: For a real New Mexican touch place a poached or fried egg on top.
  • The egg seems to help meld the flavors.

Nutrition Facts : Calories 566.3, Fat 34.6, SaturatedFat 14, Cholesterol 59.3, Sodium 445, Carbohydrate 47.9, Fiber 9.4, Sugar 7.6, Protein 20.2

AUTHENTIC ENCHILADAS VERDES



Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

TURKEY ENCHILADAS VERDES



Turkey Enchiladas Verdes image

Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 14

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

Steps:

  • In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.

Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g

CHICKEN ENCHILADAS WITH GREEN SALSA VERDE



Chicken Enchiladas with Green Salsa Verde image

Delightfully easy, entirely homemade chicken enchiladas with salsa verde. Don't let this lengthy recipe scare you away. It's really easy and homemade enchiladas have never tasted so authentic and delicious!

Provided by bford

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 17

3 (5 ounce) boneless chicken thighs
1 medium onion, coarsely chopped, divided
1 teaspoon whole black peppercorns
1 teaspoon salt
1 bay leaf
cooking spray
1 tablespoon oil
2 cups shredded Monterey Jack cheese, divided
3 tablespoons crumbled cotija cheese
1 (12 ounce) can tomatillos, drained
1 (4 ounce) can chopped green chile peppers
¾ cup heavy cream
¼ cup chopped fresh cilantro
1 small serrano pepper, seeded and deveined, or to taste
1 large egg
1 teaspoon salt
6 (8 inch) flour tortillas, warmed

Steps:

  • Combine chicken, 1/2 of the onion, peppercorns, salt, and bay leaf in a small pot. Cover with water and bring to a slow boil. Cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred meat with a fork. Discard broth or reserve for another use.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onion to a bowl and mix in shredded chicken, 1 cup Monterey Jack cheese, and cotija cheese.
  • Combine tomatillos, green chiles, cream, cilantro, serrano pepper, egg, and salt for sauce in a blender; blend until smooth.
  • Stuff warmed tortillas with chicken mixture. Roll and place seam-side down in the prepared baking dish. Pour all sauce over top. It may seem runny, but it will set up. Sprinkle remaining Monterey Jack on top.
  • Bake in the preheated oven until bubbly, about 20 minutes.

Nutrition Facts : Calories 610 calories, Carbohydrate 35.2 g, Cholesterol 152.5 mg, Fat 39.3 g, Fiber 4.6 g, Protein 28.8 g, SaturatedFat 19 g, Sodium 1857.1 mg, Sugar 3.6 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your enchiladas will taste. This is especially true for the tomatillos, chiles, and cilantro.
  • Roast the tomatillos and chiles: Roasting the tomatillos and chiles brings out their natural sweetness and flavor. You can roast them in the oven or on a grill.
  • Make your own enchilada sauce: It's easy to make your own enchilada sauce, and it tastes much better than store-bought sauce. You can find a recipe for enchilada sauce in the article.
  • Use a variety of fillings: Enchiladas can be filled with a variety of ingredients, such as chicken, beef, beans, or vegetables. Get creative and experiment with different fillings to find your favorites.
  • Top the enchiladas with your favorite toppings: Enchiladas can be topped with a variety of toppings, such as cheese, sour cream, guacamole, or salsa. Choose your favorite toppings and enjoy!

Conclusion:

Enchiladas verdes are a delicious and easy-to-make Mexican dish that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious meal that will be sure to impress your family and friends. So next time you're looking for a quick and easy meal, give enchiladas verdes a try. You won't be disappointed!

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