green enchiladas recipe

A delicious recipe for Green Enchiladas with corn, chicken (or black beans) and flavorful Green Enchilada Sauce. Vegetarian and vegan adaptable!

Green Enchiladas (Enchiladas Verde)

poblano chiles, divided –save half for the Enchilada Sauce

olive oil

onion, diced

garlic cloves, rough chopped

corn

cups cooked chicken breast

cumin

coriander

salt and pepper

cheese cheese

cilantro

x 6-inch corn/flour tortillas, toasted or grilled

tomatillos, husks removed, washed and quartered (leave raw!)

white onion shallots

garlic

jalapeno (optional)

water

salt

pepper

lime juice

sugar

—–

cilantro- chopped

Char

all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softened. 

Make the filling

In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through.  Turn heat off.

Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the Green Enchilada Sauce. Add the cilantro to the filling and set aside.

Make the Green Enchilada Sauce

To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice and sugar.  Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro. Mix 1/4 cup of this Green sauce to the filling.

Toast the tortillas

over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling. Wrap in a towel.

Assemble enchiladas

 In a large 9 x 13 greased baking dish, pour just enough Verde sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 tablespoons cheese in a line down the center. Top with a ⅓ cup of filling.  Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.

Surround the sides any remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with the remaining cheese.

Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.

Serve with a dollop of sour cream, fresh cilantro and hot sauce.

Hey! I was just curious if you had any problems with your tortillas falling apart and turning to mush. This was really yummy but I almost feel like the sauce overpowered the rest, I would have made a bit less sauce...was just curious if you had any tips or maybe I did something wrong??  :)

Thanks for sharing!!

These look delicious. Cant wait to try them.

Sylvia thanks for a quick Mexican smoked recipe.

oh my, this is so delicious!  It does take some time but it is well worth it.  I used black beans and am looking forward to trying it with chicken.  The pablanos I got at the local hispanic store did not have much heat but it was good none the less.  The sauce is soooo easy and very bright and flavorful.  I don't know if I did something wrong but the tortillas got kinda mushy and fell apart after they were baked, not that I cared very much since the favors were so good!!   Thanks Sylvia  for another great dinner!  I made a dozen enchiladas and it served six of us with leftovers.

Delicious! I prepared the enchiladas verde for guests. They are coming over for dinner again this week and asked that I make them again!

These enchiladas were delicious.  My enchiladas were not mushy at all, they were the perfect texture, although I did eye-ball the sauce rather than just pouring all of it on the enchiladas.  The Verde sauce could not have been easier to make and so delicious.  I did add 1/2 jalapeno to the blender - I will be using this recipe for other dishes.  The recipe doesn't say how much garlic to use in the chicken mix, so I only added one clove since there were 2 in the Verde sauce.  My prep time was much longer than 45 minutes - it took a long time to remove the skin from the peppers and I wonder if it is better to use a paper bag versus foil to steam them -- either way - these were terrific.  Now here is the bonus, for me:  I followed the filling recipe as written.  I made certain I had 1-lb of chicken breast which I poached and shredded.  While assembling, I used a 1/3 cup measuring cup to fill the tortillas.  I had so much filling left over, I surrounded the sides of the pan with some left over filling and still have at least 2-1/2 cups of filling to use.  This is not a bad thing - because I'm using it to make an "Enchilada Verde" Soup.  I'll use what I have left of the Verde sauce along with the chicken/corn filing, chicken broth, carrots, etc.  Why this happened, I do not know, but I love the fact that I'm getting two delicious meals out of one great recipe.

Delicious! I roasted the tomatillos along with the plobano and jalapeño peppers. I subbed broth for water. Will definitely make this again!

Thank you for great recipe!

I would use less onion in the sauce next time, add a jalapeño because these were kind of bland without the hot sauce addition.

Delicious recipe! It is missing the amount of garlic in the filling part of the recipe but I guessed and threw 3 cloves in and it was fantastic. Thank you for the amazing recipe!

I would not make this recipe again. I thought the flavor was good, but my enjoyment was overshadowed by the time and effort required to prepare it, and the mushy corn tortillas. I do not recommend attempting this during the work week or if hosting without attempting it first when you aren't on a schedule and do not feel too closely tied to the integrity of the presentation. I love the recipes on this site and have made many successfully, but this one was too labor intensive and messy to justify an end result that fell well short of spectacular.

I made it this afternoon for dinner and it was delicious! I substituted the queso fresco for feta and instead of fresh tomatillos I used a tomatillo salsa as they are difficult to find in UK. I made them with beans instead of meat. It was so zingy and flavoursome, felt like a wholesome meal so well balanced with a bit all you need:  some carbs, protein and lots of goodness from the veg. Thanks for yet another easy, healthy and super yummy recipe!

This recipe would be good if they recommended toasting the tortillas before covering in the sauce. The end result was tasty except the tortillas were completely soggy and gross.

I made a few substitutions but this recipe has been one of the best Enchiladas I have ever made or eaten! Cons-It takes a lot of time making &amp; it takes a lot of time cleaning up afterwards….but the recipe was so good that it was worth it! 
Substitutions:
1-Roasted Hatch Green Chilies x-hot (I love hot, spicy food) for the Poblano’s.
2-I only used 1/2 of the Cilantro &amp; Garlic.
3-I seasoned the cooked, diced chicken with salt &amp; pepper then coated it in NM red Asado powder before sautéing for 2 minutes in olive oil &amp; mixing it with the onion/garlic mixture.
4) I used Trader Joe’s frozen sweet white corn.

we loved it! it is time consuming but the taste of the green sauce was amazing. And it is true it was a bit soggy on the bottom but my crew didnt mind. i think one can play with placement for that, that is what we doing tonight. Second time in a week. Recommend.

What a great meal to start the year with. I made it a day before to serve after our snowshoeing outing. All the people loved it! Happy New Year! I plan to test many recipes from here in 2024. Thank you for such great inspiration!

https://content.jwplatform.com/videos/xGzMLhYV.mp4

Watch how to make flavorful Green Enchiladas (Enchiladas Verde recipe) with chicken, corn and Green Enchilada Sauce. 

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