Enchiladas Verdes
Ingredients
  • 1 pound tomatillos
  • 3 cloves garlic, minced
  • 1/2 onion, chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 12 corn tortillas
  • 2 cups cooked chicken, shredded or diced (optional)
Related recipes

Aloo Gobi Masala

Black Beans

Fish Tacos with Chipotle Mayo Sauce

Grilled Honey Mustard Chicken Breasts

Roasted Carrots

Vegetarian Enchiladas

Steps
  1. Preheat oven to 350 degrees F.
  2. Place the tomatillos in a pot of boiling water and cook for 5 minutes. Drain and rinse with cold water. Peel off the skins and place in a blender.
  3. Add the garlic, onion, cilantro, jalapeno pepper, cumin, salt, and pepper to the blender. Blend until smooth.
  4. Heat the olive oil in a large skillet over medium heat. Add the pureed tomatillo mixture and cook for about 5 minutes.
  5. Wrap each tortilla in damp paper towels or a clean kitchen towel and microwave for 30 seconds to soften.
  6. Divide the chicken among the tortillas and roll up. Place seam side down in a greased baking dish.
  7. Pour the remaining sauce over top of enchiladas. Bake for 20 minutes or until heated through.
Tags
Mexican Food
Easy Recipe
Gluten Free
Vegetarian
Vegan
30 Minutes or Less
Tomatillos
Chicken
Enchiladas
HomeTerms of ServicePrivacy Policy
Copyright 2023 Ben Bergstein