Enchiladas Verdes
Salsa verde, chicken-rolled tortillas, queso fresco and crema.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Rotisserie chicken cuts 25 minutes off this. Skip the poach, shred straight from the bird, warm with salsa, roll. Casserole heroes don't ask questions about chicken provenance.
Ingredients
Everything below makes 4 servings.
- 3 cupsshredded chicken (cooked or rotisserie)
- 1½ lbtomatilloshusked and rinsed
- 2serrano peppersstems removed
- 1 mediumwhite onionhalf quartered for salsa, half finely diced for filling
- 4garlic clovessmashed
- 1 tspground cumin
- ½ cupfresh cilantrochopped (split: 1/4 cup salsa, 1/4 cup garnish)
- 12corn tortillas
- 1 cupqueso frescocrumbled
- ½ cupMexican crema
- 3 tbspolive oil
- 1limecut into wedges
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 560calories
- 34gprotein
- 48gcarbs
- 24gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Husk and rinse tomatillos. Stem serranos. Quarter ½ medium onion and finely dice the rest.
- Smash 4 garlic cloves. Chop cilantro.
- Wedge lime. Crumble queso.
Boil salsa base
Cover tomatillos, serranos, quartered onion, and garlic with water in large pot. Boil 8-10 min until tomatillos turn dull green and soft.
10 min · hands offBlend salsa verde
Transfer to blender with cilantro, cumin, salt, and 1/2 cup of the cooking water. Blend until smooth. Taste - add salt if needed.
2 min · hands onFilling
Heat olive oil in small skillet over medium. Add diced onion, cook 4 min. Stir in shredded chicken and 1/2 cup salsa verde and salt, warm 3 min.
7 min · hands onSoften tortillas
Heat oven to 375°F. Lightly brush both sides of corn tortillas with olive oil. Warm in dry skillet 10 sec per side or microwave between damp paper towels 30 sec - just enough so they don't crack when rolled.
4 min · hands onAssemble and bake
Spread 1/2 cup salsa verde in baking dish. Fill each tortilla with chicken, roll seam-side down in dish. Pour remaining salsa over enchiladas to cover. Bake 18-20 min until bubbling.
20 min · hands offPlate
Top with crumbled queso fresco, a drizzle of crema, remaining cilantro, and lime wedges.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Poach 1 lb breasts 20 min in salted water; shred. Adds about 5 minutes.
Sauté 12 oz mushrooms 6 min, wilt in 4 oz spinach.
Top with shredded Jack; bake 5 extra min for full melt. Adds about 5 minutes.
What keeps
Casseroles are batch heroes - assemble fully, refrigerate 2 days unbaked, then bake fresh. Or bake fully and reheat in 350°F oven 15 min.
Salsa verde freezes 3 months.
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