Go Back

Enchiladas Verdes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 14 Tortillas flour or corn
  • 1 cup Mozzarella cheese
  • 1 cup Monterrey jack cheese

For the chicken filling

  • 4-6 chicken thighs
  • 1/2 yellow onion
  • 1 tbsp chicken bouillon
  • 1 tsp salt
  • 2 bay leaves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp Goya All purpose seasoning or salt
  • 1 cup mozzarella cheese optional

For the Salsa Verde

  • 6-8 tomatillos
  • 2-3 chile serranos use to your discretion
  • 1 jalapeno
  • ¼ white onion
  • 1/2 bunch cilantro
  • 2 garlic cloves
  • 1/4 cup chicken broth or water
  • 1-2 tsp chicken bouillon
  • ½ lime juice
  • salt and pepper to taste

Toppings

  • Lettuce
  • Queso fresco
  • Crema/sour cream

Instructions
 

  • Preheat oven to 375
  • In a large pot, boil chicken thighs over medium high heat with 2 bay leaves, 1 tbsp of chicken bouillon, salt, 2 garlic cloves and 1/2 yellow onion. Boil the chicken for about 30 minutes or until cooked through. Once boiled, remove chicken from the pot, allow it to cool then shred chicken with a hand mixer or forks

For the salsa verde

  • Peel and wash tomatillos. Add to a pot of water and boil tomatillos, serrano and jalapeños until the color changes to a deep green, about 20 minutes. Add to a blender and allow to cool. Then blend with chicken broth.
  • Next, add in white onion and garlic, cilantro, salt, pepper, chicken bouillon, cumin if desired and lime juice. Blend until smooth. Taste and adjust seasonings if needed.
  • To a pot or skillet, simmer the salsa verde for 5 minutes over medium heat.

How to assemble

  • Season shredded chicken with garlic powder, onion powder and cumin. Mix well. Then add in shredded mozzarella and mix to combine.
  • Lightly fry the corn tortillas in oil or (heat tortillas in the microwave) then place chicken and cheese mixture in the center of the tortilla. Roll the tortillas up and place in a prepared baking dish. Repeat steps until the filling is gone.
  • Top the tortillas with the salsa verde and then top with shredded cheese. Bake in a 375 degree oven until the cheese is melted and bubbly. About 25 minutes.
  • Serve with Mexican red rice and pinto beans- Top with queso fresco, sour cream, and shredded lettuce and enjoy!

Notes

Make sure to heat up the tortilla of they don't rip.
You can also dip the tortillas in salsa verde before rolling if desired.
To make the sauce creamy, add crema to the blender.
Keyword enchiladas