Homemade Enchiladas Verdes

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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.

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4.14 from 15 votes

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.

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