chili verde enchiladas recipe

Written BySheba G Updated On
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The Best chili verde enchiladas recipe

I’ve been making chili verde enchiladas for years, and it’s become a staple in our household. The recipe originated from the southwestern United States and Mexico, where it’s a popular dish in many restaurants and homes.

I love how the tender chicken and pork are smothered in a vibrant green sauce made with roasted Anaheim peppers, garlic, and spices. The flavor is bold and slightly spicy, making it perfect for those who like a little heat in their meals.

My family enjoys it for dinner, and I often serve it at potlucks and gatherings because it’s easy to make in large quantities. One of the best things about this recipe is that it’s relatively healthy, with lean protein sources and plenty of vegetables.

I also appreciate that it’s a great way to use up leftover tortillas, which can be used to make tacos or other dishes another night. In addition to being delicious, chili verde enchiladas are also quite versatile – you can serve them as a main course or as part of a larger spread with other Mexican-inspired dishes.

The recipe is also relatively easy to customize, so feel free to add your favorite ingredients or substitutions to make it your own. I’ve made this recipe for special occasions like holidays and birthdays, but it’s also a regular part of our weekly meal planning because it’s just that good.

Chili Verde Enchiladas

4.8 from 1680 votes

Chili Verde Enchiladas are a delicious Mexican dish featuring tender pork in a tangy green chili sauce, wrapped in corn tortillas and baked to perfection. This recipe serves 4 people and takes approximately 45 minutes to prepare and cook.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork

1.5 lbs pork shoulder
1 onion
2 cloves garlic
2 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp black pepper

For the Chili Verde Sauce

4 tomatillos
1 jalapeño
1/2 white onion
2 cloves garlic
1 tsp sugar
1 tsp salt

For the Enchiladas

8 corn tortillas
1 cup shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
1/4 cup crumbled queso fresco

👨‍🍳Directions

1Place pork shoulder in the slow cooker.
2Add onion, garlic, cumin, oregano, salt, and black pepper.
3Cook on high for 4 hours, or until the pork is tender and easily shreds with a fork.
4While the pork is cooking, prepare the chili verde sauce.
5Remove the husks from the tomatillos and rinse under warm water.
6Roughly chop the tomatillos, jalapeño, and onion.
7Add these ingredients to a blender along with garlic, sugar, and salt.
8Blend until smooth.
9Pour the blended sauce into a medium saucepan and bring to a boil over medium heat.
10Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.
Keep warm.
11Preheat the oven to 350°F.
12Shred the cooked pork using two forks.
13Dip each corn tortilla in the warm chili verde sauce, then fill with shredded pork and roll tightly.
14Place the enchiladas seam-side down in a greased baking dish.
15Pour the remaining chili verde sauce over the enchiladas.
16Sprinkle with shredded Mexican cheese blend.
17Bake for 15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
18Remove from the oven and let rest for 5 minutes.
19Garnish with chopped fresh cilantro and crumbled queso fresco before serving.

🔧Equipment

Slow cooker
Blender
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 13g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 27g

📝Notes

Tips: You can substitute chicken for pork. For a spicier version, add more jalapeños to the sauce. For a milder version, remove the seeds from the jalapeño before blending.

Watch Video Of How Chili Verde Enchiladas Works

Chili Verde Enchiladas are a versatile and delicious dish that can be enjoyed for any occasion. Whether you’re cooking for a family gathering or a cozy night in, this recipe is sure to please.

The chili verde sauce is packed with flavor and can be made ahead of time, making it a great option for meal prepping. Plus, it can be frozen for up to 3 months, so you can always have a batch on hand for a quick and easy meal.

It is a great dish that can be customized to your liking and works well for family gatherings or potlucks. You can reheat and serve it with a side of Mexican rice and refried beans for a complete meal.

I highly recommend this recipe for anyone looking for a hearty and flavorful meal.

❓ Frequently Asked Questions About Chili Verde Enchiladas

Q1: What is chili verde enchiladas?

Chili verde enchiladas is a dish that consists of tortillas filled with shredded meat cooked in a spicy green sauce made from roasted Anaheim peppers, garlic, and spices.

Q2: What type of meat should I use?

You can use either chicken or pork for this recipe – both work well depending on your personal preference.

Q3: Can I use leftover tortillas?

Yes, you can definitely use leftover tortillas for this recipe – simply thaw them first if they’re frozen.

Q4: How long does it take to cook?

The cooking time will depend on how many servings you’re making – generally speaking, this recipe takes about 30 minutes to an hour to prepare and cook.

Q5: Can I store leftovers?

Absolutely – chili verde enchiladas are one of those dishes that actually gets better with time. You can store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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