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If you think that enchiladas are only good with mole, this recipe will change your mind. Don’t miss out!
Enchiladas are typical in Mexican cuisine and where I am from they are usually made with a mole salsa – which is made with a base of dry chilies and chocolate. In other parts of Mexico they call those enmoladas and they call enchiladas verdes enchiladas suizas or swiss enchiladas (I admit that I have no idea why). Whatever it is that you want to call them, these enchiladas will definitely become one of your favorites – they are easy to make and perfect for those busy days.
The salsa for this recipe is made with fresh tomatillos and it is perfect to use instead of the canned salsa verde for enchiladas that you can find in most stores in the United States. This is nearly as fast to make and you will end up saving yourself from all of the artificial flavors and preservatives and replace them with naturally fresh flavors.
The combination of perfectly seasoned chicken with the creaminess of cream cheese makes for a fresh, flavorful, slightly spicy, and delicious taste of Mexico.
Homemade Enchiladas Verdes
Ingredients
For the Filling
- 1 chicken breast cooked and shredded
- 1/4 bar of cream cheese
- Salt pepper, paprika, and cumin to taste
- 1/4 cup of chicken stock
For the Salsa Verde
- 8-10 to matillos
- 1/4 onion
- cilantro
- 2 cloves of garlic
- table cream
- 1/4 cup of chicken stock
- 1 jalapeno pepper optional
- salt and pepper to taste
Para las Enchiladas
- Corn Tortillas the amount desired
- Grated Mozzarella Cheese
- Cilantro and Onion chopped
Instructions
For the Filling
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde
- Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
- Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
- Add salt and pepper to taste.
For the Enchiladas
- Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Lucas Utt says
March 13, 2016 at 4:58 pmSpinach, shrimp, and cheese enchiladas are topped with a cream sauce seasoned with jalapenos, tomatillos and cilantro.
Janet Calderaro says
June 1, 2018 at 6:25 pmOMG! This is amazing. The best chicken enchilada Verde’s I’ve ever made !!!! Thanks
Christopher Bracey says
December 16, 2018 at 10:45 amHello Janet, do you happen to know how much cilantro and table cream is needed for this recipe? as it does not specify in the instructions, also, roughly how many servings does this recipe make?
Charbel Barker says
December 17, 2018 at 12:52 pmHi Chris – The cilantro is just a garnish, so I would recommend about 1/4 – 1/2 a bunch, chopped. For the table cream, I usually use a full can of the Nestle table cream (about 8 oz). For servings, this will make enough salsa to make around 20 enchiladas, depending on how much salsa you use. I usually have some salsa left over. Good luck!
Lacey says
July 23, 2018 at 7:54 amI’m making these tonight, and will let you know how it goes. I live to cook, but can never get my enchiladas to turn out perfect! Lol
PJinPA says
July 9, 2019 at 10:10 pmFive stars on taste, but minus one because of some missing details: boil the tomatillos in water or heat them up and let them boil in their own liquid? (I heated them for quite awhile but no boiling was evident, so I added the 1/4 c of chicken stock – or 1/4 c water and 1/4 tsp of better than bouillon – and that got everything boiling. After the tomatillos, onion, jalapeño (to seed or not to seed? I seeded mine) , and garlic boiled for awhile, I scooped the solids into the blender. The only issue was when I went to pour back the contents of he blender jar into the pan: the bottom separated from the jar and salsa verde went EVERYWHERE! Everything is cleaned up now, except that salsa is still dribbling out of the bottom of the blender base.
Measurements, please, for the cilantro and cream? I used about 1/4 bunch – washed – of the cilantro, and about /2 c of half n half.
Because of dealing with the salsa mess I didn’t combine the chicken, cream cheese, and seasonings into a filling – I just put a little log of cream cheese and a few generous pinches of leftover rotisserie chicken in each tortilla.
Then, again because of the mess, I just put 4-6 stuffed tortillas topped with shredded Mexican cheese blend in a glass baking dish, then in the microwave for about 4 minutes.