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!
Hands up of who loves Mexican food!
You are going to love how easy this recipe is to put together.
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!
- 3 pounds ground chicken breasts or your choice of meat, cooked (Pulled pork, shredded chicken, etc.)
- 2 pounds tomatillos
- 1 medium yellow onion, chopped
- 4 ounce can diced (or fresh) jalapenos
- 4 ounce can diced (or fresh) chiles
- 1 bushel cilantro, chopped. Set aside a little for garnishing.
- 5 garlic cloves, peeled and roughly chopped
- 1 lime, juiced
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 10 ounces Queso Fresco cheese
- 1 cup of cooked rice, optional
- 6 soft tortilla shells
- 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.
- 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.
- Preheat oven to 350 degrees.
- 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.
- Pour the remaining sauce on top of the filled tortillas in the baking dish. Also, sprinkle the rest of the cheese on top.
- Bake for 20-25 minutes, uncovered.
- Allow to cool for a few minutes before serving.
- Garnish with the rest of cilantro and serve.
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!
Enjoy, my friends!
If you’re a lover of Mexican cuisine… what is your favorite thing to eat?