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.
- Enjoy!
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?
Oh my gosh I love chili verde enchiladas! And all Mexican food. It’s my favorite 🙂 And aren’t tomatillos the best?
Chelsea @chelseasmessyapron recently posted…(Easy) Zesty Skillet Lasagna
Chelsea, I simply can’t get enough of tomatillos!
My best friend LOVES chili vede enchiladas, I need to make her these. We ALWAYS go on girls night out to a Mexican restaurant. Pinned!
Paula recently posted…Quick Apricot Pecan Cinnamon Rolls
Paula, girls night at a Mexican restaurant is sounding like a great idea! Wish we lived closer… 😉
Girl, I can tell you right now, if we lived closer and had girls night together we would get in t-r-o-u-b-l-e!!! 😉
But it would be so worth it!!
Paula recently posted…Quick Apricot Pecan Cinnamon Rolls
Both hands up! Mexican food is one of my favorites! These enchiladas look amazing! And the colors in these enchiladas look simply amazing and I know how hard it is to get good pics of food with this color green! Great job! 🙂
Sarah@WholeAndHeavenlyOven recently posted…Old-Fashioned Chocolate Pudding
Sarah, thank you so much!! Photographing enchiladas is hard enough as it is… let alone green ones. But, they are oh, so good!
I love green chilli enchiladas. Of course I’ve not been lucky to have authentic ones yet but I am so lookign forward to trying this recipe. SO happy you shared it with us!!
Zainab @ Blahnik Baker recently posted…Chocolate Cereal and Nut Crisps
Hands down my favorite Mexican dish and if this recipe is from you sister who is a Mexican food wizard then so making this dish! 🙂 Pinned and scarfing it down later!
Krista @ Joyful Healthy Eats recently posted…Homemade Pizza with Steak, Arugula & Balsamic Reduction
Basically this recipe is my heart, my soul, my happiness, my taste buds all rolled up into one glorious dish. We are growing tomatillos this year, I’m pretty pumped!
Pamela @ Brooklyn Farm Girl recently posted…Fluffy Chocolate Chip Muffins
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!
I love Mexican and this looks wonderful! All we need is a little pico de gallo, chips, salsa and limes! 🙂
Oh yes! Can’t be without those, for sure!
Gloria, you are a wonderful sister. Thanks for sharing your story. 🙂 Cooking with fresh tomatillos and peppers is so much fun. Always a crowd favorite. Cannot wait to try this fabulous recipe! Pinning!
Stacy | Wicked Good Kitchen recently posted…Cupid Valentine Gift Tags {free printable}
I am so not a spicy person so I usually stay away from tomatillos but I need to try them again!!
Elizabeth @ Confessions of a Baking Queen recently posted…Chocolate Toffee Cookies Stuffed with Marshmallow Creme & Cookie Butter
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)
These look so yummy! I’ve always been a bit scared to make these without canned sauce. I know homemade is better, but I felt intimidated. Not any more! I’m trying these this week! Thanks!
Laurie Nguyen recently posted…My Jam Runneth Over, a.k.a. I Have No Idea How Long It Takes For Jam To Boil Over and Destroy My Stove
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
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 🙂
Kelly recently posted…Pineapple Orange Salmon Teriyaki
Looks fantastic! I love Mexican food so thanks for the recipe!
Tonia recently posted…Baked Spaghetti Recipe
It is a talent to make authentic Mexican food…I think most restaurants I go to don’t! These look so delicious, Gloria, and I love that they’re made completely from scratch. I’m pinning this one — I’d love to make them today!
marcie recently posted…Chocolate Cupcakes with Salted Caramel Chocolate Buttercream
These sound so good! Mexican food is my FAVE! I’ve never made Tomatillos, but I bet it’s amazing! 🙂
Thanks for the recipe!
Marti
Marti recently posted…This weekend Only! Craftys classes 2 for 50% off!
These Enchiladas are fantastic! WE love Mexican cuisine in our home. My husband is half hispanic so he has a lot of great family recipes. He also interned with Rick Bayless at Frontera Grill in Chicago so he knows Mexican food well!! I love your interesting family stories that always accompany your dishes Gloria!!
Renee @ Two in the Kitchen recently posted…Chocolate Peanut Butter Swirled Cupcakes
Thank you, Renee! Your family must have the best Mexican food ever!
I love Mexican food too! I have also always wanted to try tomatillos, but I never see them in the stores. I’ll have to look harder.
Laura Dembowski recently posted…Fruity Pebbles Breakfast Cookies
Such a lovely story and these enchiladas are perfect to spice up taste buds!
Both of my hands are UP. I’m one of those people who could Mexican every day! These enchiladas blow out our recipe outta the water! The color is gorgeous and those extra spices – mmm yum!
Mary Frances @ The Sweet Tooth Life recently posted…Double Chocolate Pudding Brownies
Thank you so much, Mary Frances! I’ll trade you for those brownies!
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 😀
Kelly, the cheese is my fave, too! Thank you! 🙂
I can’t even begin to describe how wonderful these enchiladas look. I love tomatillo salsa, so this dish looks totally right down my alley!! Pinning!
Shannon @ Bake.Frost.Repeat recently posted…Oatmeal Coconut Cookies
Both hands are up!! I love Mexican food! These are the best looking enchiladas ever!
Ashley @ Wishes & Dishes recently posted…Chinese Fried Rice with Chicken
These enchiladas look insane Gloria! Insanely good! I now need to make these…ASAP. Pinned and shared on FB!
Trish – Mom On Timeout recently posted…Chocolate Covered Mint Patties
Thank you for sharing, Trish! Have a great weekend!
So true that the best way to learn a language is to be immersed in it! I am trying to learn mandarin now alone, and ugh.. just not working. These enchiladas look amazing!
OH WOW!!! I roast my tomatillos, but I’m going to have to try this authentic method. Thanks for sharing. Stopping by from Tues Talent Show. Carrie, A Mother’s Shadow
Carrie Groneman recently posted…Luscious Lemon Cookies
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 🙂
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! 🙂
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. =)
Chione, yes, I meant to say 5 cloves of garlic. Thank you! I’ve updated the recipe. Have a great and happy Friday tomorrow!
These look amazing!! Have tons of just picked tomatillos and will make today. Do you use corn or flour tortillas?
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! 🙂
Have you ever frozen this recipe?
Yes! It comes out very well!