My favorite Mexican style meal is chicken enchiladas verdes. I order this off the menu of every Mexican restaurant I go to no matter where I am on a quest for the best chicken enchiladas verdes I have ever eaten. So far, the best I have ever had is at a hole in the wall kinda place in Missouri City, Texas, called Eduardo’s. Oh my gosh! It is so good. They must marinate their chicken in a highly seasoned marinade because it is so wonderful!
Chicken Enchiladas Verdes is basically a chicken enchilada with a green sauce. The green sauce is basically a tomatillo salsa poured over the enchilada. Sometimes I get a craving for these enchiladas, but I don’t have the time or the inclination to venture out to a restaurant to fulfill my foodie dreams, so I have to make it at home. That’s not really a bad thing, I suppose.
Sometimes, I get fancy and make my own tomatillo sauce, but if I am feeling lazy, I just use a jarred sauce. That’s what I did here. I picked up a very large jar of this 505 Southwestern Flame Roasted Green Chile Sauce from Costco. I am definitely going to get this again because it had a really good tangy taste that worked well with my chicken enchiladas.
Ingredients
1/2 onion, chopped and sauteed
2 tsp. garlic, minced
2 Tbsp. olive oil
2 cups or more shredded chicken
2 or more tablespoons taco seasoning
1/4 cup green salsa for chicken filling
1/2 cup Rotel tomatoes
8 flour tortillas
Remaining green salsa to cover the top of the enchiladas
2 cups cheddar, cheddar jack, Monterey jack or Mexican cheese blend
Toppings: sour cream, chopped cilantro, jalapenos
Instructions
In a small skillet, saute onion and garlic in olive oil or butter.
In a large bowl, combine the shredded chicken, taco seasoning,1/4 cup green salsa, rotel tomatoes and sauteed onion and garlic.
Divide the chicken mixture between the eight tortillas and roll up. Place the tortillas in a 9 x 12″ baking dish.
Cover the enchiladas with the remaining green salsa. The more the better if you ask me. Cover the top with the cheese of your choice. Again, the more the better!
Bake for at least 20 minutes or until the enchiladas are heated through and the cheese is melted but not browned. Serve with a dollop of sour cream, jalapenos or chopped cilantro.
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