Enchiladas Verde

June 15, 2023

Enchiladas Verde

Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano peppers and then blended with seasonings. A “sauce” is cooked and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to help with this quick meal.

Enchiladas Verde

If you don’t have time to poach some chicken breasts a store-bought rotisserie chicken will be fine. We calculate a packed cup of shredded chicken (100 gr) nicely fills 3 corn tortillas per person.

The recipe below is for 3 corn tortillas/1 person serving. If making a large family style amount, adjust accordingly.

Serve with a couple TBSP of sour cream and Refired Black Beans, along with any other garnishes you prefer – cilantro, red onion, lime wedges or black olives.

Course Main Course
Cuisine Mexican
Keyword Black Olives, Chicken, Cilantro, Green Verde Enchilada Sauce, Queso Fresco, Red Onions

Ingredients

  • 1 packed cup (100 gr) shredded chicken 0 CHO
  • 1 tsp. Kosher salt 0 CHO
  • 1 tsp. peppercorns 0 CHO
  • *1/2 cup (120 gr) Green (Verde) Enchilada Sauce, divided (1 CHO/2 TBSP) 4 CHO
  • 3 corn tortillas (9 CHO each) 27 CHO
  • 2- 3 TBSP olive oil 0 CHO
  • 1 TBSP (30 gr.) Queso Fresco Cheese, packed crumbled (2 CHO/30 GR) 2 CHO

TOTAL CHO 33 CHO

  • EACH TORTILLA 11 CHO

Instructions

  1. Pre heat oven to broil.
  2. Prepare any garnishes while chicken is poaching.
  3. Poach chicken by fully covering with water and add 1 tsp. Kosher salt and 1 tsp peppercorns. Bring to a boil, reduce heat and simmer 20 minutes until cooked through. Remove chicken from water, let cool slightly and shred with 2 forks. Set aside.
  4. If purchasing a rotisserie chicken, shred with 2 forks and set meat aside.
  5. To assemble the enchiladas, heat the shredded chicken and ¼ cup (60 gr) Green Enchilada Sauce in a skillet over low heat.
  6. In a small skillet heat a TBSP olive oil and sauté 1 corn tortilla until soft, remove to a plate and fill with 1/3 of chicken. Roll or plate tortilla in half on an oven safe platter. Repeat with remaining tortillas and chicken.
  7. Drizzle remaining ¼ cup Green Enchilada Sauce over the tortillas and top with crumbled Queso Fresco.
  8. Place under broiler for about 2 minutes to heat the sauce.
  9. Remove enchiladas from the oven and garnish with black olives, red onion, cilantro, if using. Set sour cream and Refried Black Beans on the plate.
  10. Serve immediately.

Related Posts

Gluten Free Mini Cheese Muffins

Gluten Free Mini Cheese Muffins

This quick mini muffin recipe can use different cheeses and/or herbs each time you make them. Feta and thyme, Parmesan and basil/oregano, Cheddar and parsley/chives.

Horseradish Salmon Burgers with Dill Pickle Mayo

Horseradish Salmon Burgers with Dill Pickle Mayo

Horseradish Salmon Burgers are a pantry ready meal, quick to make with a salad and full of flavour. We love a Fresh Corn Salad alongside, but really any type of salad will work well. The dill pickle mayo is a must try, close to a […]