Green Enchiladas
This Enchiladas Verdes recipe is irresistibly delicious, boldly seasoned, wonderfully cheesy and about to become a new family favorite! Enchiladas Verdes are made with corn tortillas stuffed with tender shredded chicken, green enchilada sauce, sour cream, and cheese then topped with more enchilada sauce and cheese. I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken. I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart. These green enchiladas are also make-ahead and freezer friendly – all instructions included!
Ingredients
- 1 28 oz. can mild green enchilada sauce (divided)
- 1 1/2 cups shredded Monterrey Jack cheese
- 12-14 quality corn tortillas like La Tortilla Factory
- canola or vegetable oil (optional)
- 1/2 cup enchilada sauce ((from above can))
- 1 cup sour cream (or Greek yogurt)
- 1 4 oz. can mild diced green chilies
- 1 tablespoon chili powder
- 1 tsp EACH ground cumin, onion powder, garlic powder
- 1/2 tsp EACH smoked paprika, salt
- 1/4-1/2 teaspoon chipotle powder
- 1/4 teaspoon pepper
- 3 1/2 cups shredded chicken (about 1 1/2 pounds)
- 2 1/2 cups shredded Monterrey Jack cheese
Instructions
- 1
In a large bowl, whisk together 1/2 cup enchilada sauce, 1 cup sour cream, diced green chilies and all filling seasonings. Stir in chicken until combined followed by 2 1/2 cups cheese until evenly combined. Set aside.
- 2
Lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/2 cup enchilada sauce evenly over the bottom. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later).
- 3
Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas. **(See microwave option in notes)
- 4
Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about 1/3 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
- 5
Pour all remaining enchilada sauce over the enchiladas (from the can and pie dish). Sprinkle with 1 ½ cups cheese.
- 6
Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Broil until cheese is golden. Sprinkle with chopped cilantro and other desired toppings.
Cook it from the original
This recipe comes from carlsbadcravings.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on carlsbadcravings.com