Homemade Enchiladas Verdes Recipe

This recipe is my go-to because it’s a perfect balance of flavors with the tangy zip of salsa verde and the creamy richness of sour cream blending seamlessly into every bite. Plus, it’s such a fun and easy way to elevate a typical weeknight dinner into something that feels festive and special with the sprinkle of cilantro and squeeze of lime on top!

Enchiladas Verdes made in my kitchen are a wonderful and eye-catching dish that I have a lot of fun preparing. They feature tender chicken breasts—all that’s in them is salt and pepper—that are cooked in olive oil and combined with the most satisfying mix of sour cream and salsa verde (the green variety of salsa, usually made with tomatillos, that is mandatory when serving so much as a plate of enchiladas).

To bring this dish to its delicious culmination, I assemble it in soft corn tortillas, layering the chicken with a suffusion of Monterey Jack and finishing it with fresh cilantro.

Homemade Enchiladas Verdes Recipe Ingredients

• Chicken Breasts: Lean protein source; adds tenderness.
• Olive Oil: Heart-healthy fats; enhances flavor.
• Salsa Verde: Tangy and spicy; rich in vitamin C.
• Sour Cream: Creamy texture; adds richness.
• Corn Tortillas: Source of fiber; gluten-free alternative.
• Monterey Jack Cheese: Melty and mild; adds creaminess.
• Cilantro: Fresh herbal notes; detoxifying properties.
• Avocado: Rich in healthy fats; creamy texture.

Homemade Enchiladas Verdes Recipe Ingredient Quantities

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups salsa verde
• 1/2 cup sour cream
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 lime, cut into wedges
• 1 avocado, sliced
• Optional: lime wedges, for serving

How to Make this Homemade Enchiladas Verdes Recipe

1. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius). Sprinkle the chicken breats with salt and pepper.

2. In a medium skillet, over medium heat, warm the olive oil. Once the oil is hot, add the chicken breasts. Cook the chicken, flipping it occasionally, until it is cooked through and no longer pink in the middle. This should take around 12-14 minutes, and you may want to cover the skillet for part of the cooking time to ensure the chicken cooks all the way through without drying out. Once the chicken is cooked, remove it from the skillet and shred it with two forks.

3. In a large bowl, stir together the shredded chicken, 1 cup of salsa verde, and the sour cream until completely mixed and the chicken is well-coated.

4. Keep the corn tortillas in awaref ravel of a damp paper towel and a microwave for around 30 seconds to make them less likely to crack when you fold them.

5. Spread half a cup of salsa verde across the bottom of a baking dish.

6. In each tortilla, place a part of the chicken mixture, roll up the tortillas, and put them in the baking dish with the seams facing down.

7. Salsa verde should be poured over the enchiladas until they are completely covered.

8. Evenly sprinkle the top with shredded Monterey Jack cheese.

9. Preheat the oven to 350°F. Bake in the warmed oven for 20 to 25 minutes, or until you see cheese bubbling and just turning golden.

10. Take the dish out of the oven and add a layer of chopped cilantro and green onions on top. Present it on the table with lime wedges and avocado slices.

Homemade Enchiladas Verdes Recipe Equipment Needed

1. Oven
2. Medium skillet
3. Large bowl
4. Baking dish
5. Forks (2)
6. Microwave
7. Paper towels
8. Knife
9. Cutting board

FAQ

• Can I use a different type of meat?Absolutely! You can swap out the chicken for cooked pulled pork or beef for a different flavor.
• How do I make the enchiladas spicier?Chopped jalapeños or a dash of hot sauce can be added to the salsa verde to ramp up the heat.
• Can I make this dish ahead of time?Certainly, make the enchiladas and place them in the fridge. Bake them before you serve them.
• What can I use instead of sour cream?In this recipe, Greek yogurt is a fantastic alternative for sour cream.
• Are there gluten-free tortilla options?Indeed, numerous brands of corn tortillas that are gluten-free can be found.
• How do I prevent the tortillas from tearing?Tortillas should be heated in the microwave or on a skillet prior to rolling. This ensures that they are warm and pliable enough to allow for easy handling.
• Can I freeze leftover enchiladas?Absolutely, place them in a container that’s airtight, and they can last in the freezer for up to 3 months. If you need to use them, just thaw and reheat as necessary. Or, you know, as you see fit.

Homemade Enchiladas Verdes Recipe Substitutions and Variations

Breasts of chicken: For a juicier option, you can use boneless, skinless chicken thighs.
Salsa verde: Substitute green enchilada sauce.
Greek yogurt: Substitute with sour cream for a less healthy option.
Monterey Jack cheese: If desired, use mozzarella or a Mexican cheese blend.
Corn tortillas: Substitute flour tortillas for a different texture.

Pro Tips

1. To enhance the flavor profile of the chicken, consider marinating it in a mixture of lime juice, garlic, and a touch of cumin for at least 30 minutes before cooking.

2. For an extra layer of flavor, lightly toast the corn tortillas in a dry skillet before microwaving them. This can help enhance their texture and flavor.

3. When warming the tortillas, brush them with a little salsa verde before microwaving to add moisture and flavor, making them more pliable for rolling.

4. For an added crunch, consider topping the enchiladas with a sprinkle of crushed tortilla chips or toasted pepitas (pumpkin seeds) before baking.

5. To make the dish more colorful and add a fresh element, serve with a side of sliced radishes or pickled red onions. This will provide a refreshing contrast to the creamy and cheesy enchiladas.