Name: Simple Enchiladas Verdes
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: For the Roasted Tomatillo Sauce:; 15 medium-sized tomatillos, husks removed; 3 jalapeño peppers, ribs and seeds removed; 4 cloves garlic, peeled; 1/2 cup fresh packed cilantro; 1 cup chicken broth; 1/2 cup sour cream; salt to taste; For the Enchiladas Verdes:; 10 or so 8-inch tortillas – corn or flour will work; 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites; 1 lb. cooked chicken, shredded

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You can make this really low maintenance by just layering all the ingredients like a lasagna. It ends up more like a casserole and it’s very delicious. (See this recipe.)

This makes a lot of sauce, so you might have 1-2 cups of sauce left over for later. Lucky you!

Dipping the tortillas in hot water, hot oil, or the sauce real quick before rolling them up is always a good idea. Keeps everything nice and soft while baking.

You can add any additional mix-ins you’d like – sautéed mushrooms, white beans, spinach, or whatever is striking your fancy.

Simple Enchiladas Verdes

Ingredients

For The Roasted Tomatillo Sauce

For The Enchiladas Verdes

Steps

Notes

Nutrition Facts