Enchiladas Verdes Recipe
Delicious and tangy enchiladas with a green sauce.
Print Recipe
Main Ingredients
- 12 pieces Corn tortillas
- 2 cups Cooked chicken, shredded
- 1 cup Sour cream
- 2 cups Monterey Jack cheese, shredded
Green Sauce
- 1 pound Tomatillos, husked and rinsed
- 2 pieces Jalapeños, stemmed
- 1 cup Cilantro leaves
- 1 clove Garlic
- 1 cup Chicken broth
- to taste Salt
Preheat oven to 375°F (190°C).
Blend tomatillos, jalapeños, cilantro, garlic, and chicken broth until smooth.
Heat the sauce in a pan, season with salt, and simmer for 10 minutes.
Dip each tortilla in the sauce, fill with chicken, roll up, and place in a baking dish.
Pour remaining sauce over the enchiladas, top with sour cream and cheese.
Bake for 20 minutes or until cheese is melted and bubbly.
Calories: 400kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 300mg | Iron: 2mg
Enchiladas, Mexican, Verdes