Enchiladas Verdes
Experience the vibrant flavors of Enchiladas Verdes! This easy weeknight dinner features tender chicken wrapped in warm tortillas and smothered in tangy green salsa. Perfectly cheesy and satisfying, it's a dish that will have your family coming back for seconds. You won't want to miss making this delicious meal tonight!
Equipment
- Grater
- Chef's Knife
- Skillet
- Frying Pan
- Saucepan
Ingredients
- 5 oz cooked chicken shredded
- 4 corn tortillas
- 1.25 cups green salsa salsa verde
- 0.25 cup grated semi-hard cheese
- 1 tbsp crema sour cream
- 1 sliced red onion or pickled red onion
- 1 fresh cilantro
Instructions
- Heat 1 tsp oil in a skillet over medium heat. Add chicken, a pinch of salt and pepper. Sauté for 2 to 3 minutes until golden and fragrant. Remove from heat.
- Warm tortillas until soft and pliable. Microwave for 20 seconds or heat them on a pan.
- Add a spoonful of chicken to each tortilla and roll them tightly.
- In a skillet, heat 1 tbsp oil. Place enchiladas seam-side down and brown on both sides. Leave them in the skillet.
- Pour green salsa over enchiladas. Cover, reduce heat, and let simmer for 7 minutes.
- Plate the enchiladas, spoon extra salsa on top, and finish with cheese, crema, and your favorite garnishes. Serve hot.
Notes
- Tip 1: Warm your tortillas just until soft—too hot and they’ll rip when you roll. A damp paper towel in the microwave? Lifesaver.
- Tip 2: Don’t skip the skillet. That golden crust? Total game-changer. It adds texture and keeps them from getting soggy.
- Tip 3: Got leftover chicken from another night? Perfect excuse to make enchiladas. Zero waste, full flavor.
- Tip 4: Always finish with crema. It cools down the heat and makes everything feel dreamy.