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Enchiladas Verdes (Green Enchiladas )

Eunice Huerta
Green chile enchiladas made with corn tortillas, Mexican blend cheese, and a roasted tomatillo salsa verde sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 6 medium tomatillos husked, and rinsed(roast for optimal flavor)
  • 3 jalapeños stemmed and seeded (roast for optimal flavor)
  • 1/2 cup cilantro chopped
  • 1/4 cup onion chopped
  • 1 tbsp lime juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • Vegetable Oil
  • 1 dozen corn tortillas
  • 2 cups Mexican Shredded Cheese Blend
  • Mexican crema or sour cream, Cotija cheese, crumbled (optional)

Instructions
 

  • Preheat oven to 325° degrees F
  • Place roasted tomatillos, jalapeño, cilantro, onions, and lime juice into a blender or food processor.
  • Add garlic powder, and salt to the salsa, blend to a smooth puree, and set aside.
  • Soften corn tortilla in warm vegetable oil, and place in a casserole dish. Add shredded cheese down the center of each corn tortilla and roll.
  • Spoon tomatillo salsa verde on enchiladas, cover with cheese.
  • Place in the oven for 30 minutes, or until cheese is completely melted.
  • Top with Mexican crema, Avocado slices, or crumbled Cotija cheese. (optional) Serve with rice and beans.
Keyword enchiladas verdes, green chile enchiladas, green enchiladas,
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