How to Green Enchiladas Mexican Recipe, Easy!

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

green tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green enchilada sauce

Green tomatoes provide a similar flavor, while canned sauce saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in calories and adds creaminess.

Cook chicken in boiling water with salt, one garlic clove, and one bay leaf until cooked, then drain, cool, and shred.

Remove stems from jalapeno peppers and poke them a couple of times.

Peel tomatillos and rinse them with warm water along with jalapeno peppers.

Add enough water to a saucepan and cook tomatillos and jalapenos on medium-high heat for about 10 minutes until soft.

Blend tomatillos and jalapenos with half a cup of cooking liquid, 2 tablespoons chopped onion, one garlic clove, 3 tablespoons cilantro, salt, and black pepper until smooth.

In a saucepan on medium-low heat, cook the blended green sauce for 8-10 minutes until it comes to a boil, adding more water if too thick.

Heat tortillas in a skillet with a little oil or in the microwave.

Dip each tortilla in the green sauce, add shredded chicken, roll it up, and place in a baking sheet.

Repeat until all tortillas are filled and rolled.

Spoon green salsa over the enchiladas and garnish with queso fresco.

Place in a 350°F oven for about 10 minutes or microwave for 1-2 minutes until heated through.

Serve with more green salsa, garnished with queso fresco, onion slices, fresh cilantro, and optionally Crema Mexicana.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens