Enchiladas with Tomatillo Poblano Salsa (Enchiladas Verdes)
Picture above shows Enchiladas Verdes, a vibrant, colorful dish made with homemade tomatillo salsa, slow cooked latin style shredded chicken, flour tortillas, and fresh cilantro.
This recipe is very colorful and packs a lot of flavor from the slow cooked chicken and roasted salsa. Feel free to use your favorite shredded chicken recipe, or rotissoire style chicken if you are pressed for time.
As for the cheese (queso blanco), I hadn’t used this type of cheese before but it has a nice mild taste (similar taste to mozzarella cheese), and crumbles easily (similar texture to feta cheese).
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Enchiladas with Tomatillo Poblano Salsa Recipe
Ingredients (Serving-4)
- 1 & 1/2 lbs of Shredded Chicken (click here for our Shredded Chicken Recipe)
- 2-3 cups of Tomatillo Salsa (click here for our Tomatillo Poblano Salsa Recipe)
- 5-10 Flour Tortillas
- 1 container of Queso Fresco
- 1/4 cup of chopped Fresh Cilantro
Latin Style Shredded Chicken & Tomatillo Salsa Recipe Links
Latin Style Shredded Chicken Recipe Tomatillo Poblano Salsa Recipe
Preparation
- Preheat the oven to 350 °F.
- Prepare the shredded chicken and tomatillo salsa.
- In a large casserole dish, add about 3/4 cup of salsa verde to the bottom of the dish. Spread out evenly so that the entire pan is covered with sauce (this will prevent the tortillas from sticking).
- On a plate, place one flour tortilla and add about 1/4 cup of shredded chicken in a vertical line towards the end of the tortilla. Carefully roll the tortilla to form the enchilada. Place in the casserole dish and repeat this step until the entire dish is filled with enchiladas.
- Add 1-2 cups of the remaining salsa on top of the enchiladas. Bake in the oven lidded for 30 minutes.
- Garnish with freshly chopped cilantro and queso fresco.
Cooking Preparation
Steps 1, 2, & 3: Preheat the oven to 350 °F. Prepare the shredded chicken and tomatillo salsa.
In a large casserole dish, add about 3/4 cup of salsa verde to the bottom of the dish. Spread out evenly so that the entire pan is covered with sauce (this will prevent the tortillas from sticking).
Step 4: On a plate, place one flour tortilla and add about 1/4 cup of shredded chicken in a vertical line towards the end of the tortilla. Carefully roll the tortilla to form the enchilada.
Place in the casserole dish and repeat this step until the entire dish is filled with enchiladas.
Step 5: Add 1-2 cups of the remaining salsa on top of the enchiladas. Bake in the oven lidded for 30 minutes.
Step 6: Garnish with freshly chopped cilantro and queso fresco. Enjoy!
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This is crazy! I planned on making enchiladas verde for dinner tonight! I kid you not! Great recipe. I have one that I really like, but I’m going to try this one..spice things up a bit
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Awesome!!! I’ve had a craving for making this recipe for a while as well. Hope you like it!!