Prep
Cook
Serves
20 mins.
30-35 mins.
4-5
On Fridays we eat Mexican food! If you’ve never tried a green enchilada sauce for your enchiladas, then I highly recommend trying this recipe now! I love red enchilada sauce, but recently, I’ve been loving the Salsa Verde para enchiladas made by La Costena, a family owned company in Mexico. The stuff is legit and authentic and you must try it! If you can’t find it at your local store then buy whichever brand they sell.
I start with one can of La Costena Salsa Verde as the base of my green enchilada sauce, but I add a few more ingredients. Their salsa verde is a little spicy so if you’re not into spice, add more heavy cream or even some sour cream to cool the heat level a bit more.
This is great topped over flour or corn tortillas, so if you prefer corn tortillas then use them in place of my recommended flour tortillas. Also, if you have beef or pork then it can be subbed for the shredded chicken.
I make my enchiladas in a 9×13 glass dish and it’s enough to feed the two of us for a few days, but if you’re feeding a crew then serve these alongside a side of black beans (or add them to your enchiladas) and Mexican rice or Cilantro Lime Rice. My Homemade Salsa recipe is great for topping these enchiladas.
These are a regular in our monthly meal rotation, and I’m sure that they’re soon to be in yours as well!
For the enchilada sauce:
For the chicken filling:
To assemble enchiladas:
Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13 glass casserole dish.
For the Sauce:
Make the enchilada sauce by melting the butter and then cooking the onions until the are translucent.
Sprinkle the flour over the top and cook for about 1 min.
Slowly add the chicken broth and continue to stir until the sauce thickens.
Add 1/2 cup of heavy cream and warm the sauce through. Turn off the heat and taste for salt.
For the Filling:
Shred the chicken breasts and stir in 3/4 cup of verde sauce, 1/2 cup of shredded cheese, 1/4 of chopped cilantro, the salt and pepper, and chopped onion if using.
Assembly:
Begin assembling the enchiladas by placing the chicken filling in the center of the flour tortillas and rolling them up. Lay the enchiladas seam side down in the pan.
I was able to make 10 small enchiladas with my filling mixture. If you stuff them with more filling you will have less.
Pour the salsa verde (green enchilada sauce) over the pan of enchiladas and top with 1-2 cups of sharp cheddar cheese (or whatever you prefer). I used 1 cup of cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for 5-10 more minutes. These can be broiled for a crispy top, but monitor it so you don’t burn the cheese.
Top with salsa, sour cream, and diced onions. Serve black beans, refried beans, and Mexican or Cilantro Rice alongside these enchiladas.
