Enchiladas Verdes Recipe

Corn tortillas: Essential for wrapping the filling, providing a soft and pliable texture.

Chicken: Shredded and cooked, it serves as the main protein in the dish.

Monterey jack cheese: Adds a creamy and melty texture on top of the enchiladas.

Sour cream: Used as a topping to add a tangy and creamy finish.

Tomatillos: Provide the base for the green sauce with their tart flavor.

Jalapeños: Add heat and spice to the green sauce.

Cilantro: Adds a fresh, herbal flavor to the sauce.

Onion: Adds depth and sweetness to the sauce.

Garlic: Provides a robust and aromatic flavor to the sauce.

Chicken broth: Helps blend the sauce to a smooth consistency.

Salt: Enhances the overall flavor of the dish.

When blending the tomatillos, jalapeños, cilantro, onion, garlic, and chicken broth, make sure to blend until the mixture is completely smooth to ensure a silky green sauce. If the sauce seems too thick, you can add a little more chicken broth to reach your desired consistency. Additionally, to enhance the flavor, consider roasting the tomatillos and jalapeños before blending. This will add a smoky depth to your enchiladas verdes.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used if you prefer a softer texture or if corn tortillas are not available.

• cooked chicken - Substitute with cooked turkey: Cooked turkey can be used as a leaner alternative to chicken, offering a similar texture and flavor.

• monterey jack cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and has a mild flavor, making it a good alternative to monterey jack.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with added protein and fewer calories.

• tomatillos - Substitute with green tomatoes: Green tomatoes can mimic the tartness of tomatillos, though the flavor will be slightly different.

• jalapeños - Substitute with serrano peppers: Serrano peppers offer a similar heat level and flavor profile, making them a good substitute for jalapeños.

• cilantro - Substitute with parsley: Parsley can be used if you dislike cilantro or cannot find it, though the flavor will be less pungent.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to onions, and can be used as a substitute.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you will need to adjust the quantity to taste.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, providing a similar savory base.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor. Adjust the quantity to taste.

• Allow the enchiladas verdes to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.

• Transfer the cooled enchiladas to an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.

• Store in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, wrap each enchilada individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.

• Place the wrapped enchiladas in a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, extend the baking time to 30-35 minutes, covering with foil to prevent over-browning.

• For a quicker option, reheat in the microwave. Place enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, or until hot.

• Serve with fresh sour cream and a sprinkle of cilantro to revive the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas verdes in an oven-safe dish. Cover them with aluminum foil to prevent drying out.
  3. Heat for about 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly.
  4. For a crispy top, remove the foil during the last 5 minutes of heating.

• Microwave Method:

  1. Place the enchiladas verdes on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of chicken broth or water to the skillet to create steam.
  3. Place the enchiladas verdes in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas verdes in the air fryer basket. Avoid overcrowding.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. For a crispy finish, you can add an extra minute or two.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the enchiladas verdes on a toaster oven tray and cover with foil.
  3. Heat for about 15-20 minutes, or until hot and the cheese is melted.
  4. Remove the foil for the last 5 minutes if you prefer a crispy top.

• Oven: Used to bake the enchiladas at 350°F (175°C) until the cheese is melted and bubbly.

• Blender: Used to blend the tomatillos, jalapeños, cilantro, onion, garlic, and chicken broth into a smooth green sauce.

• Skillet: Used to heat the tortillas until they are pliable for rolling.

• Baking dish: Used to place the rolled tortillas in before pouring the green sauce over them and baking.

• Cutting board: Used to chop the onion, jalapeños, and cilantro.

• Knife: Used to chop the onion, jalapeños, and cilantro, and to mince the garlic.

• Measuring cups: Used to measure the chicken broth, shredded chicken, and shredded cheese.

• Mixing bowl: Used to hold the shredded chicken before filling the tortillas.

• Spoon: Used to fill the tortillas with shredded chicken and to spread the sour cream on top when serving.

• Tongs: Used to handle the tortillas while heating them in the skillet.

Prepare the filling: Cook and shred the chicken in advance, storing it in the fridge until needed.

Use a blender: Blend the tomatillos, jalapeños, cilantro, onion, garlic, and chicken broth together to save time on chopping.

Preheat the oven: Start preheating the oven while you prepare the other ingredients to save time.

Heat tortillas quickly: Warm the tortillas in the microwave wrapped in a damp paper towel instead of using a skillet.

Assemble ahead: Assemble the enchiladas the night before and store them in the fridge, then bake when ready.