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Such a good recipe!! Hubby loved it and said it tasted like a dish from one of our favorite Mexican style restaurants. Definitely is going on our favorite meals to make list!!
Megan
Okay, okay! Calling all my enchilada people to the table.
Today’s post is the fourth in our Feeding a Broken Heart series, which is a collection of posts meant to inspire you to make healing food for the people you know, love, and care about. If you’re new here, I would love for you to know that this series was inspired by our adorable son Afton, his early birth, his passing, and his definite would-have-been love of enchiladas. I’m his mom and I just know these things.
My friend Melissa was the one who got me back on the enchilada train after grief-eating (read: not eating) for a few weeks after we lost Afton. She brought over a small-ish size pan, due to our paranoid fear of freezer overload, of sweet potato black bean enchiladas which are totally not what I’m showing you today because she made it without a recipe, and I can’t try to replicate her genius level whimsy.
But that got me thinking: what about that roasted tomatillo enchilada casserole? The ones inspired from Bread & Wine (affiliate link), the ones I used to bring to my friends when they needed some home-cooked love, the ones with the magically delicious and zingy ROASTED TOMATILLOS? Couldn’t we step those up into enchilada form?
Answer: Yes. Enchiladas verdes reunion tour, happening now.
HOW TO MAKE OUR ENCHILADAS VERDES:
These enchiladas verdes take a little bit of time, as all the best enchiladas do.
But none of it is hard. Pinky promise.
That’s why I’m calling them Simple Enchiladas Verdes. Really, they are simple. You’re talking to a girl who has about 2% energy for any given task at any given time these days, and even I managed this.
Three steps.
- Sauce. Which mostly involves roasted vegetables and flipping the switch of the blender on.
- Filling. Mixing up whatever you want to be in your filling, and may I recommend the last-minute addition of sautéed mushrooms? yaaap. you’re so there with me.
- Bake. Roll em up, drown in more tomatillo sauce and an extra generous handful of cheese, and bake. Mwah.
And then your sprinkle cilantro down the middle, because you’re just that good.
To be honest, other than the rock-out sauce, these are pretty humble and basic and chill, which makes them a REALLY perfect food to bring someone who needs a home-cooked meal to heal their heart. In really dire situations, they might be a good excuse to find your way into the fridge for a totally weird and wonderful midnight snack. Hypothetically. If it helps.
Is it a diagnosis? a loss? an end to a season? Whatever it is, and whether it’s yours or someone else’s, just know that we’re sitting over here, eating these enchiladas, soaking up that same food-heals-everything power that you are. And all the better if we can do it by way heaping plats of cheesy enchiladas verdes, yeah? We are cheering for you.
Simple Enchiladas Verdes
- Total Time: 1 hour
- Yield: 6 1x
Description
Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas. Super yum.
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
Instructions
- Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.
- Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.
- Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.
Notes
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.
- Prep Time: 45
- Cook Time: 15
- Category: Dinner
- Cuisine: Mexican
Keywords: enchiladas verdes, easy enchiladas, chicken enchiladas
One More Thing!
This recipe is part of our flavor-packed jalapeño recipes page. Check it out!
This recipe is amazinggg – enchiladas are a once a week for us. So good. Also you are so inspiring lady <3
Thanks Karlie!
Love this recipe and you’re campaign #feedingabrokenheart .
I didn’t get through all the comments to see if this was answered – can you make ahead and is this freezer friendly?
Thank you!
Yep! We’d probably freeze it before baking and cover it with foil. When ready to bake, you can either let it thaw overnight in the fridge and bake as directed, or if you want to bake directly from frozen, it just might need more time (closer to an hour).
Enchiladas verdes are probably my favorite Mexican food and this version looks so delicious and comforting!
these look FAB! i think there’s also something that’s really therapeutic about making a simple recipe like this. it’s not a complex process, but using your hands and cooking with your heart…i am comforted just thinking about this! xx
Agreed. Food is therapy. 🙂
Hi! Was wondering what size tortillas you used? Thanks!
Hi Liz! I used 10-inch tortillas. I’ll update the recipe to say that.
What do you recommend to make these vegetarian? Thank you!
substitue the chicken with onions, zuchini, bell peppers, what ever veggis you like
So delish and easy 💕
I love this – and the note to skip the rolling and make it the lazy lasagna way!
The combo of cheese and tomatillos has a very comforting vibe. Definitely putting this recipe to good use.
This recipe looks terrific. I make enchiladas a lot.
Here’s a tip. Don’t dip the tortillas in oil or water, or they will come out tasting, umm, oily or watery.
Instead, heat up some of the sauce in a large frying pan, and dip the tortillas in that before you roll in the filling. That way they stay soft when they are baking, and you get superior flavor from the sauce you have already made.
Good idea John!
also, suggested recipe edit. Tomatillos can be goldf ball sized or almost as big as a tennis ball. I would suggest giving a weight in pounds for the tomatillos, rather than quantity by number.
I didn’t weigh them so I don’t know by weight. But I will add a more specific description.
These look delicious! I’m so glad you’re up for making them!
Kari
http://sweetteasweetie.com/
I also crave creamy baked food for comfort. I have a recipe for poppy seed chicken from previous generations that I would love to get pinch of yum ideas on how to modify it to be healthier. It’s the standard poached chicken, cream of chicken soup, sour cream, cracker crusted recipe which comes up when you google poppy seed chicken.
I have never heard of that! I will look it up!
Did you every come up with an alternative? Sounds delicious.
I will eat the heck out of enchiladas any day of the week! I love that the sauce is made in a blender…so easy. Also…LOVE this new series you’ve started. What a wonderful tribute/support group. 🙂
Great recipe! I love making and eating enchiladas verdes! Instead of using sour cream I like to use yogurt with a little baking soda to make it bubbly and I like to spread that in with the enchiladas! If it is ok with you, I would love to link your website into mine if that is ok with you, Hope to hear back from you soon,
Sincerely, Chef RIkardo
That’s fine! and I like the tip about the yogurt with baking soda!
Loving this series. Cooking a little spice is good for tastebuds and the digestive system. And it doesn’t hurt the heart either. Putting this enchilada recipe on the menu for family comfort this weekend.
I need to make enchiladas! I am so glad to see you back in the kitchen / studio! And I love your #feedabrokenheart ! you are such a warmhearted person! And a real, real “value maker”!!
I am so happy to see you writing again. I have followed your story since the beginning and each post made my heart break for you and your family just a little bit more. But I am so happy that you are back writing and trying to move forward. Your daily posts lift me up and make me believe that you will be ok.
Thank you so much Janice, that really means a lot. 💙
I just made this roasted tomatilla sauce 2 days ago(!)and was sending out my own comforting thoughts to you and Bjork while I was making it. Mexican food warms the body and the soul.
thank you Jean! we appreciate it!
Tomatillo-based green sauce has been on my list for a while now, but I was under the impression that it would be crazy ingredient-heavy. Super excited to try these!
So: I’ve now made these. THEY ARE BOMB. The sauce is amazingly zesty and fresh and so delicious. Thank you for sharing! They’re going on rotation 🙂
Glad to hear that, Katie!
Every enchilada or enchilada casserole recipe I have ever made from this site has been fabulous!! So I am excited to try this one too:) Roasted tomatillos, YUM!
That looks soooo good, yum!
Those enchiladas look oh so yummy!!!
Lindsay, you are killing it in this food series. Every recipe I’m immediately adding to my meal planning list for the week. Feeding the broken hearted? Absolutely. Feeding the Minnesotan? That too. These recipes are my heart. Love you friend.
That’s so sweet of you Rach. XOXO
Your grace and courage are standards we should all follow.
Thank you Nancy!
Oh boy does that look good. My head is spinning, thinking of how I can make a vegetarian version. Usually I put black beans in my enchiladas, but white beans might be just the thing for this recipe. I can’t wait to taste that sauce!
On another note, I seem to have missed some of your posts for awhile. I didn’t realize you had lost your little darling. I’m so sorry to learn of his passing. I pray your hearts be healed a little more each day and that, miraculously, in the most unexpected ways, you find comfort at every turn.
Lindsay, I went looking for you (Pinch of Yum) today because I needed inspiration for upcoming menus for clients and because I hadn’t seen anything from PoY for a long time – you are my favorite food blogger, hands down. I wasn’t prepared for what I read. I am desperately sorry to hear of your loss. Bless, bless, bless you, Bjork & Sage as you navigate your loss. Sending SO much love from Colorado. <3
Thank you Nancie. It’s been an intensely difficult season. We really appreciate your love and support!
Thank you Kathryn. Really, really appreciate your kind words. And I love the idea of making these veg! hope it works well for you!
That sauce looks aaaaamazing! I’ve been off the enchilada train for so long, but I definitely need to jump back on! Hope you are doing okay setting back into a routine – thinking of you both.
Thanks Jess! It’s one day at a time over here. 🙂 XO
Holy enchilada this looks great!
Thanks Heather!