Green enchilada sauce contains all of the same ingredients with the addition of flour and chicken broth. Transfer the onion mixture to a blender or food processor. It’s my new “go-to” for chicken enchiladas. Repeat with 12-14 tortillas. You can customize your chicken enchiladas with any vegetables you like. Your email address will not be published. Something I am sure my family will love! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They add so much to the flavor. Spoon a small amount of sauce onto a warmed tortilla. Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste. Preheat oven to 350 degrees. If you'd like this spicier, substitute a Serrano chile or if milder, omit the jalapeño all together. I added zucchini and bell peppers. Use corn tortillas. Add a can to the filling mixture? I want do layered, not rolled. You’re so welcome Christina, thanks so much for the awesome review! You can use less cheese if you like, but more cheese means more delicious. Add 1 tortilla and cook for about 10 seconds per side. If you prefer the sauce to be milder, make a vertical slice into each chile and remove the seeds and membrane. I had to pull myself away from eating an unreasonable portion of these chicken enchiladas – but then I went back for more. You can bake the enchiladas straight from the refrigerator and increase the baking time by approximately 10 minutes or until they are hot and bubbly and completely heated through. Bake enchiladas at 350 degrees for 25 minutes, or until bubbly. Just roast green chiles, then simmer them with tomatillos, onions, garlic, jalepeños and spices. Thank you so much! This Enchiladas Verdes recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later. Pour enchilada sauce evenly over the enchiladas, and top with any remaining cheese, chicken or onion. What else can I do with green enchilada sauce besides enchiladas?Sent by MeganEditor: Megan, I like using leftover sauce like this for cooking pulled pork or chicken. To microwave corn tortillas, work in 2 batches. Arrange everything in front of you, so filling and rolling is quick and easy. Add 1 tortilla and cook for about 10 seconds per side. So, glad I did. The thing that set this recipe apart is the spices. I used flour tortillas because that is what I had on hand. If you’ve been following me for long at all, you know I am a huge enchilada fan. Wrap the pan tightly in plastic wrap a couple times then then cover with foil. Try and spread the enchilada sauce evenly over the top so none of the tortillas are dry. Instead, we simply add ½ cup enchilada sauce, 1 cup sour cream and all filling seasonings to a large bowl and stir together. So when it is time to actually make them you just assemble and bake! Proceed to dip these tortillas in enchilada sauce and fill before microwaving the second batch. Sprinkle with chopped cilantro and other desired toppings. Green enchilada sauce is generally a mixture of green tomatillos and green chilies, along with ingredients like onions, garlic, vinegar and other spices. Have you made this recipe? Roll up each tortilla and place seam side down in prepared baking dish. *, Cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD! My name is Erin and I’m a casual home cook who loves to feed people. And I agree, frying the tortillas makes a HUGE difference! Turns out, I don’t make enchiladas that often. **(See microwave option in notes)","Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about 1\/3 cup). They make each other better. Roll and place seam side down into baking dish. Repeat with remaining tortillas. So cheesy and delicious! Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. I use yellow corn tortillas (my fave) always for enchiladas. All that goodness gets rolled in chewy corn tortillas then smothered in bright, tangy, green enchilada sauce and of course – more cheese. Before the sauce is complete, it needs to simmer so that all the flavors can combine and the sauce can thicken a bit. add black beans, white beans or refried beans, add spinach or other veggies such as corn or zucchini, substitute Greek yogurt for the sour cream, top with all or some of your favs such as sour cream (highly recommend), cilantro, jalapenos, avocados, tomatoes, black olives, add hot sauce to your enchiladas once their baked. When ready to eat, let enchiladas thaw in the fridge overnight. Corn tortillas will tear or completely fall apart if you use them straight from the package. Corn tortillas boast a robust flavor of toasted corn that is made for the tangy, bright green enchilada sauce. If you’d like to check it out, you can request to join HERE. Thank you so much Sue! Jen, these sound amazing, and I can’t wait to try them! I like to set up a little assembly line and it makes it very quick and easy. People tend to think that making enchiladas is difficult, but it really isn’t. They are cheesy, savory, tangy, smoky, flavorful and everything enchiladas should be. Add the sauteed … Once hot, add a tortilla and flash fry for about 10 seconds on each side. Sometimes it was tacos, or burritos, but often times it was chicken enchiladas. Or if you have leftover chicken shred it up and toss with some taco seasoning for a quick and easy filling. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Peel and rub the charred skins off of the green chiles as best you can. Add cheese, cover and bake at 350 degrees for 30 minutes. After broiling the vegetables, it’s important to allow the ingredients to rest and steam for a few minutes. You come up with some great tips to make cooking successful. If you use a regular blender or food processor to puree the sauce, leave the top open to allow steam to escape; Keep the tortillas you aren’t using covered with a dish cloth to stay warm. Flash Fry Tortillas: Heat enough canola or vegetable oil in a cast iron/medium skillet so it covers the bottom. I love these Enchiladas Verdes simple with chicken and cheese, but you can customize them in SO many different ways: These Enchiladas Verdes are stand alone addicting, but as is the case with all Mexican food, whether it’s tacos, burritos, fajitas, tortilla soup, they are even better with toppings! Green enchilada sauce is an easy way to get fresh, authentic flavors in your dishes. Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. I’ve kept this recipe super quick and easy by pumping up store bought enchilada sauce and using rotisserie chicken. Meanwhile mix together all the spices and toss with the shredded chicken. If you don’t want to fry your tortillas, you can soften them in the microwave instead but I don’t find this method 100% fool proof – your call. I’ve also included a FOOLPROOF way to use corn tortillas without them falling apart. Assemble enchiladas up to the point of adding the cheese on top. These green enchiladas are also make-ahead and freezer friendly – all instructions included! I finally settled on this one. Brown the meat and onions, pour the sauce over it and simmer. Use canned green enchilada sauce as opposed to jarred salsa verde. ","Pour all remaining enchilada sauce over the enchiladas (from the can and pie dish). Corn tortillas are very fragile, but if you warm them in a dry skillet for about 10 seconds a side before using, they are pliable and do not break nearly as often. La Tortilla Factory Corn Tortillas are the best ever – they definitely won’t fall apart on you. While flour tortillas are delicious right away, they tend to get soggy when frozen, whereas corn tortillas hold their shape. Heat a small dry skillet over medium high heat. Salsa Verde Honey Lime Chicken Enchiladas, Grilled Corn on the Cob with Chipotle Lime Butter, Southwest Salad with Creamy Avocado Salsa Dressing, Perfect Fruit Salad with Honey Citrus Dressing. If you want your sauce to be milder, omit the jalapeño altogether. Wrap the pan tightly in plastic wrap a couple times then then cover with foil. As a result, it is also easier to remove the skin from the green chiles. I have not tried these green enchiladas with salsa verde, but I imagine it would work fine if that’s what you have on hand. Heat olive oil in a large pot or pan and saute onions and garlic until tender. Alternatively, you can bake enchiladas from frozen at 375 degrees F for 45 minutes or until heated through. The key difference between the red and green versions is simple: red sauce is made with red chilies and green sauce is made with green chilies. To microwave corn tortillas, work in 2 batches. I hope you will find plenty to enjoy! Repeat with remaining tortillas. So as always with canning, the long-term benefit is worth it (for certain things). Filling: The star of any enchilada is the filling and this Enchiladas Verde filling is spectacular – and SO easy! I see some enchiladas in my very near future. Heat a small dry skillet over medium high heat. Thanks! Absolutely! I think you’ll love it! Either way, it is delicious. Pour about 1/4 cup of enchilada sauce into the bottom of a 9x13 inch baking dish. They are similar but not the same. Another bonus of corn tortillas is they reheat and freeze better than flour tortillas. What else can I use green enchilada sauce for? Easy Homemade Red Enchilada Sauce, One Pan Chicken Enchilada Casserole and Easy Shredded Meat and Corn Enchilada Bake are some great enchilada recipes to start with. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. You can microwave the tortillas instead but it does not work as well as foolproof frying. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mexican dishes are always a family hit! I must say, I won’t skip the “fry” step for the tortillas ever again. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline. Your email address will not be published. In fact, they are exactly what their names imply: salsa verde is a salsa made of roasted or raw vegetables and green enchilada sauce is enchilada sauce made of simmered ingredients. Remove foil and continue to bake for an additional 5-10 minutes or completely heated through. Green Chile Chicken Enchiladas - this super easy chicken enchilada recipe is loaded with chicken, cheese and topped with a green chile sauce! It just involves some short-term pain. Your email address will not be published. Most green enchilada sauces use green chilis, which includes jalapenos and serrano, tipping off the spicy scale. Get Saucy: Pour all remaining enchilada sauce left in the can and from the pie dish you used to dip the tortillas all over the enchiladas. If you’re looking to get a little more creative, they are also delicious with: Yes! This site uses Akismet to reduce spam. 4.86 from 7 votes Print Pin Rate I am an inexperienced cook and all your detailed suggestions really helped me. ","recipeYield":"6 -8 servings","aggregateRating":{"@type":"AggregateRating","ratingValue":5,"ratingCount":1},"prepTime":"PT25M","cookTime":"PT25M","recipeIngredient":["1 28 oz. When I was growing up we had Mexican food every Sunday night. ground cumin, onion powder, garlic powder. Connect with Dinners, Dishes, and Desserts! They also make terrific leftovers – even with eggs for breakfast! Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Let me know on Instagram. Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. I’ve included some ideas below. These green enchiladas are also make-ahead and freezer friendly – all instructions included!