I love a good enchilada recipe, and enchiladas are almost always what I order when I go to a Mexican restaurant. There’s something about a tortilla with a yummy filling all topped with a delicious sauce. This is my take on a chili verde enchilada and while I can’t verify its authenticity, I can definitely say that it’s super delicious! These salsa verde enchiladas have a chicken and green chili filling wrapped in a flour tortilla and all topped with a creamy salsa verde sauce and a good handful of cheese. You can’t go wrong with that.
I used shredded chicken for the filling of these salsa verde enchiladas, but to keep it vegetarian you can substitute black beans, pinto beans, or navy beans. Pinto beans or black beans are my favorite to use in this recipe but use your own favorite or whatever you have on hand! Let’s talk about toppings for these enchiladas: salsa, sour cream, avocado, cilantro, jalapeno slices, or shredded cheese are all great options. The green chilis don’t provide a lot of heat to the enchiladas, the heat comes from the salsa verde. If you’re looking to make sure these aren’t spicy, make sure your salsa verde is mild. But if you want a spicy version, get medium or hot! You can also always add a chopped jalapeno to the sauce and/or filling to increase the spice level as well.
This easy enchilada recipe makes 8 perfect little enchiladas all topped with a creamy delicious sauce and shredded cheese. That’s perfect for dinner for our family as well as some leftovers for lunch or dinner the next day! This filling is really delicious, feel free to double it and make quesadillas with it the next day as well. I’m a big fan of any meal where a few steps of extra work can lead to leftovers to repurpose for another meal, so that is one way to do that here. I hope you enjoy these enchiladas as much as we do!
- 1 tbsp. olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 6-8 tomatillos, skins removed, diced
- 1 can diced green chilis
- 2 cups cooked shredded chicken
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. chili powder
- 8 flour tortillas
- 1 tbsp. olive oil
- 2 tbsp. flour
- 1 cup chicken broth
- 1 cup salsa verde
- ½ cup sour cream
- ½ tsp. salt
- 1 cup shredded Monterey jack cheese
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 (a slightly smaller dish works too!) baking dish with nonstick cooking spray and set aside.
- In a large nonstick skillet, heat the olive oil for the enchilada filling. Add onions, garlic, and tomatillos and cook until fragrant. Add green chilis, chicken, cumin, salt, pepper and chili powder.
- To assemble your tortillas, add some of the filling to a tortilla, fold in the ends, then roll up. Place the seam side down in the bottom of the preparing dish and repeat until all 8 enchiladas are done.
- In the same skillet, heat the olive oil for the sauce. Add the flour and whisk to combine. Then add the chicken broth, salsa verde, sour cream, and salt. Simmer until thickened, then pour over the enchiladas.
- Top with shredded cheese and bake for 25-35 minutes until the cheese is melted and the sauce is bubbling.
- Enjoy!
Like what you see? Pin it here!
Leave a Reply