Enchiladas Verdes Recipe

Corn tortillas: Soft, pliable tortillas made from corn, essential for authentic enchiladas.

Shredded chicken: Cooked and shredded chicken, providing the main protein for the dish.

Sour cream: Adds a creamy texture and tangy flavor to the enchiladas.

Shredded cheese: Melts over the enchiladas, creating a gooey, delicious topping.

Tomatillos: Green, husked fruits that give the green sauce its distinctive tangy flavor.

Jalapeños: Spicy peppers that add heat to the green sauce.

Cilantro: Fresh herb that adds a bright, citrusy flavor to the sauce.

Chicken broth: Liquid base for the green sauce, enhancing its flavor.

Garlic: Adds depth and aromatic flavor to the sauce.

Salt: Enhances the overall flavor of the dish.

When preparing the tomatillos for the green sauce, make sure to roast them slightly before blending. Roasting enhances their natural sweetness and adds a subtle smoky flavor to the sauce. To do this, place the husked tomatillos on a baking sheet and broil them in the oven for about 5-7 minutes, turning occasionally until they are charred and softened. This extra step can elevate the overall taste of 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 unavailable.

• cooked shredded chicken - Substitute with cooked shredded turkey: Turkey provides a similar texture and flavor profile, making it a good alternative.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture but with added protein.

• shredded cheese - Substitute with queso fresco: Queso fresco is a traditional Mexican cheese that adds authenticity and a mild flavor.

• 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 are similar in heat and flavor, making them a good alternative.

• chopped cilantro - Substitute with parsley: Parsley can be used if you dislike cilantro's flavor, though it will alter the taste slightly.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option while still providing a rich flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• salt - Substitute with soy sauce: Soy sauce can add a different layer of umami flavor, though it will change the dish's overall taste.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap individual portions tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag or container. This helps maintain freshness and prevents freezer burn.
• Label the container with the date to keep track of storage time. Enchiladas can be frozen for up to 3 months.
• When ready to reheat, thaw the enchiladas in the refrigerator overnight if frozen.
• Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. Cover with foil to prevent drying out, removing it in the last 5 minutes to crisp up the cheese.
• Alternatively, reheat individual portions in the microwave. Place on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas verdes in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Heat for about 20-25 minutes, or until the enchiladas are warmed through and the cheese is bubbly.

• Microwave Method:

  1. Place a portion of 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, checking halfway through to ensure even heating. Add more time if necessary.

• Stovetop Method:

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

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the enchiladas verdes in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the enchiladas verdes on a toaster oven tray and cover with aluminum foil.
  3. Heat for about 15-20 minutes, or until the enchiladas are warmed through and the cheese is melted and bubbly.

• Oven: Used to bake the enchiladas at a temperature of 375°F (190°C) until the cheese is melted and bubbly.

• Blender: Essential for blending the tomatillos, jalapeños, cilantro, chicken broth, garlic, and salt into a smooth green sauce.

• Skillet: Used to heat the tortillas until they become pliable and easy to roll.

• Baking dish: The container where you place the rolled tortillas before pouring the green sauce over them and baking.

• Mixing bowl: Useful for holding the shredded chicken before filling the tortillas.

• Measuring cups: Needed to measure out the correct amounts of sour cream, shredded cheese, and chicken broth.

• Knife: Used for chopping the cilantro and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the cilantro and mincing the garlic.

• Tongs: Handy for flipping the tortillas in the skillet to ensure they heat evenly.

• Spatula: Useful for spreading the sour cream over the tortillas before adding the shredded cheese.

• Serving spoon: Ideal for scooping the green sauce and pouring it over the rolled tortillas.

• Aluminum foil: Can be used to cover the baking dish if you want to prevent the cheese from browning too quickly.

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

Make the sauce ahead: Blend the tomatillos, jalapeños, and other sauce ingredients a day before and refrigerate.

Use pre-cooked chicken: Save time by using rotisserie chicken from the store.

Microwave tortillas: Warm tortillas in the microwave for 30 seconds instead of using a skillet.

Assemble in batches: Fill and roll all tortillas at once, then place them in the baking dish together.

Pre-shredded cheese: Use pre-shredded cheese to cut down on prep time.