chili verde enchiladas recipe

Written ByJenny Smyth Posted on
chili verde enchiladas recipe
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The Best chili verde enchiladas recipe

I’ve been making chili verde enchiladas for years, and it’s a recipe that never fails to impress my family. The dish originated in the southwestern United States, where green chilies are a staple ingredient.

The combination of tender chicken, tangy green chilies, and rich cheese is a match made in heaven. When I serve this dish at family gatherings, everyone raves about the flavors and textures.

My kids love helping me assemble the enchiladas, and it’s a great way to get them involved in the kitchen. As for me, I appreciate the simplicity of this recipe – it’s easy to make and requires minimal ingredients.

Plus, it’s a great way to use up leftover chicken or vegetables. The health benefits of this recipe are also a plus – with lean protein from the chicken and fiber from the tortillas, it’s a relatively guilt-free meal option.

But let’s be real – who needs guilt when you have this much flavor?

Chili Verde Enchiladas

Chili Verde Enchiladas

4.7 from 566 votes

These enchiladas are filled with tender shredded pork in a tangy tomatillo salsa verde, then baked with melted cheese. The combination of spicy green chiles and creamy cheese makes for a comforting and flavorful meal.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded pork
1 cup salsa verde
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt

For the Enchiladas

8 corn tortillas
2 cups shredded Monterey Jack cheese
1 cup salsa verde
1/2 cup sour cream
1/4 cup chopped green onions

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a mixing bowl, combine the shredded pork, 1 cup of salsa verde, cilantro, cumin, and salt.
3Stir until the mixture is evenly coated and set aside.
4Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable.
5Place about 2 tablespoons of the pork mixture down the center of each tortilla, then roll them up tightly and place seam-side down in the greased baking dish.
6Pour the remaining 1 cup of salsa verde over the rolled enchiladas, spreading it evenly.
7Sprinkle the shredded Monterey Jack cheese over the top, covering all the tortillas.
8Bake the enchiladas in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
9Remove from the oven and let cool for 5 minutes.
10Serve the enchiladas hot, topped with a dollop of sour cream and a sprinkle of chopped green onions.
Enjoy immediately.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 80mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier version, use hot salsa verde or add diced jalapenos to the filling. Leftover enchiladas can be stored in the refrigerator for up to 3 days.

Watch Video Of How Chili Verde Enchiladas Works

This recipe has become a staple in our household because it’s easy to make and always impresses our guests. Whether we’re hosting a family dinner or just need a quick weeknight meal, chili verde enchiladas never disappoint.

I love how versatile this recipe is – you can serve it as an appetizer, main course, or even as a side dish. And because it freezes well, you can make a batch on the weekend and enjoy leftovers throughout the week.

❓ Frequently Asked Questions About Chili Verde Enchiladas

1.

What is the difference between chili verde and regular chili?
Chili verde is made with roasted green chilies, which gives it a unique flavor and texture compared to regular chili.

2.

Can I use canned green chilies instead of fresh ones?
While canned chilies are convenient, they can’t replicate the depth of flavor that fresh roasted chilies provide.

3.

How do I store leftover chili verde enchiladas?
Let them cool completely before refrigerating or freezing – this will help prevent bacterial growth and keep them fresh for longer.

4.

Can I make this recipe without cheese?
You can omit the cheese if you’re lactose intolerant or prefer a dairy-free diet. However, keep in mind that the cheese helps bind the filling together.

5.

How long does it take to assemble and cook these enchiladas?
The prep time is about 30 minutes, while cooking takes around 20-25 minutes – so in total, you’re looking at about an hour from start to finish.

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