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These Verde Chicken Enchiladas combine tender chicken with a rich and tangy tomatillo sauce that brings vibrant green color and zesty flavor to the table. This dish offers a creamy, cheesy filling wrapped in warm tortillas, perfect for an easy weeknight dinner or a casual family gathering.
I first made these when I wanted something different from the usual red enchiladas and was amazed how refreshing the green sauce was. My family now asks for this version regularly because of its unique and fresh taste.
Ingredients
- Cooked chicken diced: provides tender protein for the filling
- Cream cheese at room temperature: ensures smooth mixing and creaminess
- Shredded cheddar cheese: adds sharp, melty flavor
- Tomatillos cleaned: the star ingredient for a tangy and vibrant sauce, look for firm and green ones without blemishes
- Jalapeño with seeds removed: offers mild heat, remove seeds if you want it less spicy
- Tortillas: use fresh or store-bought flour tortillas that are pliable to avoid cracking
- Fresh cilantro: bright herbaceous notes for garnish and sauce
- Limes: their juice brightens and balances the sauce
Step-by-Step Instructions
- Prepare the Sauce:
- Boil the tomatillos until they are tender enough to pierce easily with a fork. This softening releases their natural tang and sweetness. Blend the cooked tomatillos with jalapeño, peeled garlic cloves, salt, fresh lime juice, and half of the chopped cilantro until the sauce is completely smooth and vibrant green.
- Mix the Filling:
- In a medium bowl, combine the diced cooked chicken with the softened cream cheese. Add oregano, shredded cheddar cheese, and a pinch of salt. Stir everything together well until the mixture is creamy and evenly combined.
- Assemble the Enchiladas:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius to ensure even baking. Fill each tortilla with a generous spoonful of the chicken and cheese mixture, then roll them tightly. Arrange each rolled tortilla seam side down in a baking dish that has been lightly greased to prevent sticking.
- Add Sauce and Bake:
- Pour the freshly blended tomatillo sauce evenly over the arranged enchiladas so every one is well coated. Sprinkle the remaining shredded cheese on top to create a golden, bubbly crust during baking. Place the dish in the oven for about 25 minutes or until the cheese is melted and lightly browned.
- Garnish and Serve:
- Once baked, garnish the enchiladas with sliced avocado for creaminess, finely chopped shallot for a hint of sharpness, and the remaining chopped cilantro for freshness. Serve hot for the best flavor experience.
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I love the tomatillo sauce the most because it lends a lively, slightly tart element that brightens the entire dish. A memorable time was when I served these enchiladas for a summer get-together and everyone raved about how fresh and delicious the green sauce tasted compared to usual red sauces.
Storage tips
Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through to keep the sauce and cheese from drying out. You can also freeze the assembled but unbaked enchiladas for up to two months; thaw overnight in the fridge before baking.
Ingredient substitutions
If you cannot find fresh tomatillos, canned tomatillos in green sauce can be substituted but use less salt since the canned ones are often seasoned. Use Monterey Jack cheese for a milder option or add a little queso fresco as a topping for a more authentic Mexican touch. For a spicier kick, leave seeds in the jalapeño or add a pinch of chili powder to the sauce.
Serving suggestions
These enchiladas pair beautifully with Mexican rice, refried beans, or a simple crunchy slaw for contrast. A fresh salad with avocado and lime complements the creaminess of the filling nicely. For a heartier meal, serve with a side of black beans and corn salsa.
Cultural context
Enchiladas are a traditional Mexican dish made by rolling tortillas around a filling, often covered with a chili sauce. Verde or green enchiladas use tomatillo sauce which has roots in central Mexico. The tangy and fresh flavor of tomatillo-based sauces is an iconic difference from the more common red chili sauces, representing the regional diversity in Mexican cuisine.
Recipe FAQs
- → What gives the sauce its vibrant green color?
Boiled tomatillos blended with jalapeño, garlic, and lime create the bright green tomatillo sauce that enhances this dish's lively flavor.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the filled tortillas and sauce in advance, then bake them fresh when ready to serve for convenience.
- → What cheeses work best for the filling?
A combination of cream cheese and shredded cheddar offers a creamy and sharp contrast that complements the chicken perfectly.
- → How spicy is this dish?
The heat is mild and controlled by using one jalapeño with seeds removed, giving a gentle kick without overwhelming the flavors.
- → What are some good garnishes to serve on top?
Sliced avocado, chopped shallots, and fresh cilantro add freshness and texture, rounding out the rich baked enchiladas.