Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 40 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 500g (1 lb) shredded cooked chicken; 700g (3 cups) salsa verde (tomatillo sauce); 200g (2 cups) shredded Monterey Jack cheese; 120ml (1/2 cup) Mexican crema or sour cream; Chopped onion and cilantro, to serve

Corn tortillas rolled around chicken, bathed in tangy green salsa and melted cheese.

40 minutes

Serves 3

Lunch/Dinner

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Warm the Tortillas: Lightly heat the corn tortillas in a dry pan or with a little oil so they bend without cracking.

2
Fill and Roll: Place shredded chicken in each tortilla and roll up, then arrange seam-side down in a baking dish.
3
Sauce: Pour the warm salsa verde generously over the rolled enchiladas.
4
Cheese: Scatter the Monterey Jack cheese on top.
5
Bake: Bake at 190°C (375°F) for 18-20 minutes until bubbling and the cheese has melted.
6
Serve: Drizzle with crema and garnish with chopped onion and cilantro.

Unlock the full recipe

Get every step for Enchiladas Verdes — plus exact amounts and 2,000+ more recipes — with Listahan Pro.

Unlock in app Get Listahan free

30-day free trial · cancel anytime

Plan it in Listahan

Add Enchiladas Verdes to your week, check it against your household's allergens, and build the shopping list automatically.

Open in app iOS (Beta) Android (Beta)

More Mexican recipes

Mexican

Tacos al Pastor

Corn tortillas filled with thinly sliced, marinated pork roasted on a vertical spit.

240 min Serves 5 Kid-safe

No common allergens

Mexican

Guacamole

A classic avocado-based dip or spread.

10 min Serves 4

No common allergens

Mexican

Enchiladas Rojas

Corn tortillas rolled around a filling and covered with a red chili sauce.

60 min Serves 4

Dairy

Browse all Mexican recipes