Homemade Enchiladas Verdes
“My mom made this recipe all the time when I was growing up and I have always loved it! She made it with a few top-secret changes, and that’s how I prepare it as well. This is my go-to recipe when I bring someone a meal and people always say they love it.”
Ingredients:
- 12 corn or flour tortillas
- 2 cups cooked shredded chicken
- 2 cups shredded cheese (Monterey Jack or Mexican blend)
- 1 can (28 oz) green enchilada sauce (salsa verde)
- 1/2 cup sour cream (optional)
- 1/2 cup chopped cilantro
- 1/2 cup chopped onion (optional)
- Salt & pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- Warm the tortillas so they are soft and easy to roll.
- Mix shredded chicken with a little enchilada sauce, onion, cilantro, salt, and pepper.
- Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour the green enchilada sauce evenly over the tortillas.
- Sprinkle generously with shredded cheese.
- Bake for 20–25 minutes, or until cheese is melted and bubbling.
Optional Add-Ons:
- Drizzle sour cream on top
- Add sliced jalapeños
- Serve with rice and beans
Enjoy your classic, comforting Enchiladas Verdes! 🌿🧀
