There’s nothing quite like the comforting embrace of a warm, cheesy enchilada, and when it comes to Enchiladas Verdes, the experience is nothing short of heavenly! Picture this: tender shredded chicken, enveloped in a rich green enchilada sauce and wrapped in soft corn tortillas. As the dish bakes in the oven, the scent of melting cheese wafts through the kitchen, teasing your taste buds and signaling that something delicious is on the way.
I found this delightful recipe during a busy week when fast food just wouldn’t cut it anymore. The ease and flavor of these enchiladas quickly transformed my dinner dilemma into a celebration. Perfect for family gatherings or a cozy night in, they never fail to impress. Plus, they can easily be customized to suit your taste—from adding extra veggies to choosing your favorite cheeses.
Ready to bring some zesty goodness into your kitchen? Let’s dive into this scrumptious recipe that’s sure to become a household favorite!
Why You'll Love This Enchiladas Verdes
- This recipe is incredibly easy to make, allowing you to whip up a delicious meal in just 45 minutes.
- The rich flavors from the green enchilada sauce and melted cheeses create a taste sensation that will have everyone coming back for seconds.
- These enchiladas are versatile, giving you the freedom to customize them with your favorite ingredients or additional toppings.
- Visually, the bright green sauce and melted cheese create an appealing dish that looks as good as it tastes.
Enchiladas Verdes Ingredients
For the Filling
• Boneless, skinless chicken breasts – about 1 lb; these cook quickly for shredding and meld beautifully with the enchilada sauce.
• Fresh garlic – 2 cloves, minced; adds a lovely depth of flavor that enhances the overall dish.
• Chopped cilantro – ¼ cup; this adds a fresh, vibrant touch to the enchilada filling.
For the Enchiladas
• Green enchilada sauce – 2 cups; this is the star of the dish, imparting a rich, tangy flavor that’s key to delicious Enchiladas Verdes.
• Corn tortillas – 8; warming them makes rolling easier and ensures they don’t crack!
For Topping
• Shredded cheddar cheese – 1 cup; gives a classic cheesy flavor that complements the green sauce perfectly.
• Shredded Monterey Jack cheese – 1 cup; this adds creaminess and helps create that delightful gooey texture.
• Sour cream – ½ cup; drizzled on top, it adds a cool, creamy contrast to the spicy enchiladas.
How to Make Enchiladas Verdes
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Preheat the oven to 375°F (190°C). Greasing your baking dish now will save you time later when the enchiladas are bubbling and ready to serve!
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Boil about 3 cups of water in a pot. Add chicken breasts, salt, and pepper, cooking them for 15-20 minutes or until fully cooked. Shred the chicken with two forks, releasing its juicy goodness!
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Mix shredded chicken with half of the green enchilada sauce and the chopped cilantro in a bowl. This will infuse the chicken with flavor, creating a delicious filling.
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Warm the corn tortillas in a pan or microwave until they’re pliable. This’ll make rolling them a breeze! Fill each tortilla with the succulent chicken mixture and roll them up tightly.
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Arrange the rolled tortillas seam-side down in the greased baking dish. Pour the remaining enchilada sauce over the top, letting it soak in, then sprinkle with the cheeses for that irresistible topping.
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Bake in the preheated oven for 20-25 minutes until bubbly and golden. Remove them from the oven and drizzle with sour cream for a cool, creamy finish before serving.
Optional: Garnish with extra cilantro for a pop of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Enchiladas Verdes
Fridge: Store leftover Enchiladas Verdes in an airtight container for up to 3 days. This keeps them fresh and ready for a quick meal anytime.
Freezer: For longer storage, freeze enchiladas (without sour cream) in a tightly wrapped dish for up to 3 months. Thaw in the fridge overnight before baking.
Reheating: To enjoy your enchiladas, reheat in a 350°F (175°C) oven for about 20-25 minutes or until heated through. Add sour cream just before serving for a delightful touch.
Enchiladas Verdes Variations
Feel free to make these enchiladas your own with delightful tweaks that cater to your taste buds.
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Beans: Add a cup of black beans to the chicken mixture for extra protein and fiber. This addition makes the filling heartier and more filling.
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Vegetarian: Swap chicken for sautéed bell peppers, mushrooms, and zucchini. You’ll enjoy a colorful and flavorful mix that’s just as satisfying!
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Spicy Kick: Mix diced jalapeños or a splash of hot sauce into the chicken filling. Prepare for a flavorsome heat that elevates your enchiladas!
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Cheese Lovers: Experiment with different cheeses like pepper jack or feta for a unique flavor twist. Each cheese brings its character to the dish, creating a delightful surprise.
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Creamy Avocado: Add diced avocado to the filling before rolling. When baked, it adds a creamy texture that beautifully complements the enchiladas.
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Cilantro Lime Rice: Serve these enchiladas with a side of cilantro lime rice for a refreshing pairing. The zesty rice brings a vibrant element that balances the richness.
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Oven-Free: Prepare your enchiladas in a slow cooker instead of the oven. Cooking them on low for 4-6 hours ensures they are tender and infused with flavor.
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Zesty Toppings: Top with diced tomatoes, fresh lime juice, and crumbled queso fresco for an extra burst of flavor and texture. This final touch adds brightness and drama to your presentation!
What to Serve with Enchiladas Verdes?
There’s nothing better than creating a vibrant meal around these cheesy, savory delights that make everyone’s taste buds dance in joy.
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Refried Beans: Creamy and hearty, they provide a rich texture that enhances every bite of your enchiladas.
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Mexican Rice: Fluffy and flavorful, this bright side adds a lovely contrast and rounds out the meal perfectly.
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Guacamole: This smooth, creamy dip adds a fresh avocado goodness that balances the spice of the enchiladas beautifully.
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Corn Salad: A refreshing mix of sweet corn, lime, and cilantro brightens the plate, providing a burst of color and crunch.
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Grilled Vegetables: Charred zucchini, bell peppers, and onions offer a smoky flavor that perfectly complements the enchiladas’ richness.
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Pico de Gallo: Fresh diced tomatoes, onions, and cilantro create a zesty topping that enhances each bite with brightness.
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Margaritas: Sipping on a cool, tangy margarita can elevate your dining experience, perfectly pairing with the flavors of the enchiladas.
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Churros: For dessert, these sweet, cinnamon-dusted treats can make the perfect finish to your meal, rounding out the experience with a touch of sweetness.
Make Ahead Options
These Enchiladas Verdes are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the filling with the shredded chicken and enchilada sauce up to 3 days in advance, storing it in an airtight container in the refrigerator to maintain flavor. The corn tortillas can be kept warm or refrigerated until needed. When it’s time to serve, simply roll the tortillas with the filling, place them in the baking dish, cover with sauce and cheese, and bake as directed. This way, you’ll enjoy scrumptious, homemade enchiladas just as delicious as if they were made fresh on the spot!
Chef's Helpful Tips
- Make sure to use freshly minced garlic for your Enchiladas Verdes, as it adds a depth of flavor that enhances the entire dish.
- When boiling the chicken, ensure the water is at a rolling boil to cook the chicken evenly and keep it juicy.
- To prevent your corn tortillas from cracking, warm them in a pan or microwave before filling them so they become pliable and easy to roll.
- Keep an eye on the enchiladas while baking; they’re ready when the cheese is bubbly and golden, which typically takes around 20-25 minutes at 375°F.
Enchiladas Verdes Recipe FAQs
How do I choose ripe avocados for my enchiladas?
Absolutely! Look for avocados that yield slightly to gentle pressure; they should feel smooth and not have dark spots all over. For this recipe, if you want to add avocado as a topping, choose medium ripe ones for the best creamy texture!
How long can I store leftover enchiladas in the fridge?
Very! You can keep them in an airtight container for up to 3 days. I often reheat them in the oven, adding a splash of green enchilada sauce to maintain their moistness.
Can I freeze Enchiladas Verdes?
Yes, you can! Wrap each enchilada tightly in plastic wrap followed by aluminum foil, and they will last for up to 3 months in the freezer. When you’re ready to enjoy them, thaw them in the fridge overnight before baking.
What’s the best way to reheat frozen enchiladas?
To reheat frozen enchiladas, preheat your oven to 375°F (190°C). Place the thawed enchiladas in a baking dish, cover with foil, and bake for about 20 minutes. Remove the foil for the last 5 minutes to get that lovely bubbly cheese on top!
Are Enchiladas Verdes suitable for gluten-free diets?
Absolutely! Simply use certified gluten-free corn tortillas and check that your enchilada sauce is gluten-free as well. This way, everyone can enjoy the deliciousness without worry!
What can I do if my enchiladas are too dry?
If you find your enchiladas turned out dry, this might be due to too little sauce or excessive baking time. To fix this, try drizzling more enchilada sauce over them before baking or keep an eye on the time by checking them occasionally. Adding a generous dollop of sour cream when serving also helps keep them creamy and rich!
Enchiladas Verdes
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and grease your baking dish.
- Boil about 3 cups of water in a pot. Add chicken breasts, salt, and pepper, cooking for 15-20 minutes or until fully cooked. Shred the chicken.
- Mix shredded chicken with half of the green enchilada sauce and chopped cilantro in a bowl.
- Warm the corn tortillas until pliable, fill each with chicken mixture, and roll tightly.
- Arrange rolled tortillas seam-side down in the baking dish. Pour remaining enchilada sauce over them and sprinkle with cheeses.
- Bake for 20-25 minutes until bubbly and golden. Drizzle with sour cream before serving.
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