simple enchiladas verdes

Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas. Super yum.
These enchiladas verdes take a little bit of time, as all the best enchiladas do.
But none of it is hard. Pinky promise.
That’s why I’m calling them Simple Enchiladas Verdes. Really, they are simple. You’re talking to a girl who has about 2% energy for any given task at any given time these days, and even I managed this.
To be honest, other than the rock-out sauce, these are pretty humble and basic and chill, which makes them a REALLY perfect food to bring someone who needs a home-cooked meal to heal their heart. In really dire situations, they might be a good excuse to find your way into the fridge for a totally weird and wonderful midnight snack. Hypothetically. If it helps.


Prep Time : 45 
Cook Time : 15 
Yield : 6 1x


For the Roasted Tomatillo Sauce:
  • 15 medium-sized tomatillos, husks removed
  • 3 jalapeno peppers, ribs and seeds removed
  • 4 cloves garlic, peeled
  • 1/2 cup fresh packed cilantro
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • salt to taste
For the Enchiladas Verdes:
  • 10 or so 8-inch tortillas – corn or flour will work
  • 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites
  • 1 lb. cooked chicken, shredded
  • additional mix-ins like sautéed mushrooms, white beans, spinach, or whatever is striking your fancy

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