Chile Verde Enchiladas

Delicious Mexican Chile Verde Enchiladas filled with your favorite kind of pork or chicken.  Smothered with an authentic mild tomatillo sauce, and infused with chiles, jalapenos, garlic, and cilantro!  

Chili Verde Enchiladas with SimplyGloria.com #chiliverde #enchiladas

Hands up of who loves Mexican food!

My family and I love to go out to our favorite little local Mexican restaurant all the time.  The owner Javier, was raised in a poor village near Zacatecas, Mexico.  I’ve always been intrigued by this, because it always reminds me of when a sister that I used to have, was living down in that area with her very small children, years ago.  I would mail her many boxes of food and clothes.  Mostly filled with peanut butter, mayonnaise, and cookies.  And, a calling card.  Always a calling card.

Later, I sent that sister a bus ticket to travel back here to the States, with me.  I knew how hard it was for her to go through everything down there.  When it was time for her to get on the bus, she only had one suitcase and her 2 small children.  It took her almost 4 days to cross the border and up to Utah.  No cell phone and nothing else.  

While the sister was down there, she quickly learned how to speak very fluent Spanish.  But, she didn’t learn the way we all did in school.  No one else spoke English in that part of the village of Mexico.  So, she obviously needed a way to communicate.  After she came back here, I was pretty surprised and impressed when I over heard her helping someone that didn’t speak English.  She had the accent and all!  

She also came back with the talent of how to make true authentic Mexican food.  

Yes, I think it’s a talent.

Back then, that sister opened my eyes to the wonderful world of tangy tomatillos.  I had no clue what they even were!  Or, even beginning to know how to prepare them.  

But, it’s very easy…. and delicious!

Chili Verde Enchiladas with SimplyGloria.com Easy tomatillo sauce and put your favorite meat inside! #chiliverde #enchiladas

Tomatillos (tō-mə-ˈtē-(ˌ)yō) are very simple to prepare for this tangy chile verde sauce.  But, of course you may spice it up to whatever level you want.  I like it fiery hot!  The tomatillos themselves are not spicy.  Just what you put in the sauce.

This is a great way to use what ever leftover meat you have.  Shredded, cut, or ground chicken breast is really good.  Pulled or cut pork is also amazing!  

Chile Verde Enchiladas
Delicious Mexican Chile Verde Enchiladas filled with your favorite kind of pork or chicken. Smothered with an authentic mild tomatillo sauce, infused with chiles, jalapenos, garlic, and cilantro! This recipe makes 6 enchiladas. Store any left over sauce in refrigerator for up to a week.
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Ingredients
  1. 3 pounds ground chicken breasts or your choice of meat, cooked (Pulled pork, shredded chicken, etc.)
  2. 2 pounds tomatillos
  3. 1 medium yellow onion, chopped
  4. 4 ounce can diced (or fresh) jalapenos
  5. 4 ounce can diced (or fresh) chiles
  6. 1 bushel cilantro, chopped. Set aside a little for garnishing.
  7. 5 garlic cloves, peeled and roughly chopped
  8. 1 lime, juiced
  9. 1 tablespoon cumin
  10. 2 teaspoons garlic powder
  11. 1 teaspoon onion powder
  12. salt and pepper, to taste
  13. 10 ounces Queso Fresco cheese
  14. 1 cup of cooked rice, optional
  15. 6 soft tortilla shells
Instructions
  1. To prepare the tomatillos, peel away the husk and rinse off the stickiness under running water. Place all of the peeled tomatillos in a large pot of cold water. Bring to a boil for 5 minutes. Drain off water and place in a large blender or food processor.
  2. Add chopped onions, jalapenos, chiles, cilantro, garlic, lime juice, cumin, garlic and onion powder to the tomatillos and puree until completely blended. Pour some of the sauce in the bottom of a baking dish, just to cover the bottom. Set aside.
  3. Preheat oven to 350 degrees.
  4. Take soft tortilla shells out of package and lay them in a row on a clean, dry surface. Divide and layer your choice of cooked meat, cooked rice (optional), cheese, and a spoonful of sauce onto each laid out tortilla. Tuck and roll up each of the filled tortillas. Lay them side by side in the baking dish with the sauce on the bottom.
  5. Pour the remaining sauce on top of the filled tortillas in the baking dish. Also, sprinkle the rest of the cheese on top.
  6. Bake for 20-25 minutes, uncovered.
  7. Allow to cool for a few minutes before serving.
  8. Garnish with the rest of cilantro and serve.
  9. Enjoy!
Simply Gloria http://simplygloria.com/
Chili Verde Enchiladas with SimplyGloria.com Easy tomatillo sauce and put your favorite meat inside! 1

My boys and I love the taste of ground chicken breasts in these Chili Verde Enchiladas.  Sometimes, I’ll use some leftover pulled pork… my husband really loves these Tomatillo Pulled Pork Tacos

Fill your soft tortilla with the meat, some cooked rice, Mexican cheese, and a little of the Chili Verde Sauce.  Roll it all up and nestle them in a baking dish.  Bake and eat!  

 Chili Verde Enchiladas from SimplyGloria.com #enchiladas

Enjoy, my friends!

If you’re a lover of Mexican cuisine… what is your favorite thing to eat?

Featured with This Gal Cooks:

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I’m sharing these Chili Verde Enchiladas with:
Cooking With Curls
This Gal Cooks
The Plaid and Paisley Kitchen
Three Mango Seeds
Chef In Training
Lady Behind The Curtain
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Comments

    • says

      Oh, how fun! I might have to see how they’d grow up here. We don’t have long enough summers. Frost always arrive really early… so it’s hard to even grow tomatoes. Can’t wait to see your recipes using your fresh tomatillos soon!

    • says

      Then you’ll have to make this without the jalapenos and use mild chiles… it’d be so mild, you could drink it straight with out a tear in your eye! (I like it so hot that it makes me tear up! I’m crazy like that!…hehe)

    • says

      Laurie, after you make these with the fresh tomatillos, I promise you won’t be going back to the canned version. Not only is it so much cheaper, but it just tastes fresh…. not like how the kind in the can or jar, those just have a weird after taste. You’ll love this… I promise! xo

  1. says

    These look incredible Gloria! All hands up for us – we love Mexican food! I am a fan of them all but chicken enchiladas has got to be my hubby’s favorite – I can’t wait to try this authentic chile verde version! Pinning and thanks so much for sharing your sister’s amazing recipe :)
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  2. says

    Gloria, love love love mexican food. Jumping up and down here. Wanna know my favorite part of it, the CHEESE. This recipe looks awesome in more ways than one. Love the sister connection and your favorite mexican restaurant. Makes food more interesting and fun when there is such a personal touch. Thanks for sharing…DEFINITELY making these :D

  3. Shannon Villegas says

    I never saw where you put the onion powder, garlic powder, and cumin? I love tomatillo salsa so I can’t wait to make it but I have to follow recipes so want to make sure I get it right :-)

    • says

      Thank you, Shannon. I’ve been away and went in to update the recipe. I must have been a little too excited to get it out to everyone! Hope you have a great weekend coming up! :)

  4. Chione says

    These look beautiful. I do have one question though … is it 5 cloves or 5 bulbs of garlic? 5 bulbs seems like waaay too much. I’m assuming you meant 5 cloves? Thanks for the clarification. =)

    • says

      Kim, I use flour tortillas for these. But, I’ve also made this with corn tortillas. Both are so very delicious! Hope you enjoy this dish. It is one of my faves! Have a great week ahead of you! :)

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