Enchiladas Verdes Recipe
Corn tortillas stuffed with juicy garlic chicken, seared until golden and smothered in vibrant green salsa. Finished with melty cheese, crema, and your favorite toppings—these enchiladas are saucy, cozy, and full of flavor.
Servings: 4 enchiladas
Ingredients
- 1 cup cooked chicken shredded
- 4 corn tortillas
- 1¼ cups green salsa/salsa verde
- ¼ cup grated semi-hard cheese
- 1 tbsp crema/sour cream
Optional Garnishes
- sliced red onion or pickled red onion
- fresh coriander cilantro
Instructions
- Heat 1 tsp oil in a skillet over medium heat. Add chicken, 1 minced garlic clove, a pinch of salt and pepper. Sauté for 2–3 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
Little Tricks para tus Enchiladas:
– Warm your tortillas just until soft—too hot and they’ll rip when you roll. A damp paper towel in the microwave? Lifesaver.
– Don’t skip the skillet. That golden crust? Total game-changer. It adds texture and keeps them from getting soggy.
– Got leftover chicken from another night? Perfect excuse to make enchiladas. Zero waste, full flavor.
– Always, always finish with crema. It cools down the heat and makes everything feel dreamy.