Enchiladas Verdes

My wife and I love enchiladas. We consider it somewhat like the Mexican lasagna. Instead of noodles you have fresh corn tortillas, however you still have the cheese, the sauce, and the meat filling. My standard enchilada, or enchilada rojo (I will call it that because of the red sauce) is really good, and is typically stuffed with shredded chicken, onion, cheese, and more. This time around, I was not going down the route of the enchilada rojo, but that of the enchilada verde. This enchilada is topped with my salsa verde, and is a must make for a different take on the enchilada. Let’s just say it was quiet at the table last night, which always means that the comfort was there. Let’s get it started.

Enchiladas Verdes Recipe

Ingredients:

  • 3 skinless, boneless chicken breasts, boiled in water, then shredded (reserve 1/4 cup of chicken water)
  • Package of fresh corn tortillas
  • Salsa Verde (make ahead of time), add in the reserved chicken water
  • Monterrey Jack Cheese, shredded

Begin by boiling the chicken breasts. Depending on the size, this will only take about 20 minutes or so. As the chicken is cooking, skim any of the foam from the water and remove. Reserve about a 1/4 cup of the chicken water after the chicken has completely cooked. Remove the chicken and let cool for a few minutes. Shred the chicken with two forks and place in a large boil. Add in about 1 cup of the shredded cheese.

Preheat your oven to 350 degrees.

To your baking dish, add about a cup of the salsa verde sauce. Microwave the tortillas for about a minute until they are soft. You can also go the authentic route and heat up vegetable oil, and give the tortillas a quick oil bath (I do this for the enchiladas rojos).

Take a heaping spoonful of the chicken and cheese mixture and add to the tortilla. Roll and fold and place seam side down in the pan. Continue this process with all of the tortillas and chicken mixture. Cover the top of the tortillas with the salsa verde. Cover with the cheese.

Cook in the 350 degree oven for roghly 40 minutes until the sauce is nice an bubbly and the cheese is completely melted. Let stand for about five minutes to let everything settle. Serve with avocado and a nice green salad.

How do you prefer your enchiladas?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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