Green Enchiladas Recipe

Corn tortillas: Soft and pliable, these are the base for wrapping the enchiladas.

Cooked chicken: Shredded for easy filling, providing a hearty protein source.

Monterey jack cheese: A creamy cheese that melts beautifully over the enchiladas.

Sour cream: Adds a tangy creaminess when served on top.

Tomatillos: Key ingredient for the green sauce, offering a tart flavor.

Jalapeños: Provide a mild heat to the sauce.

Cilantro: Fresh herb that adds a bright, aromatic flavor.

Chicken broth: Used to blend the sauce, adding depth of flavor.

Garlic: Adds a savory note to the sauce.

Salt: Enhances the overall flavor of the dish.

When preparing the tomatillos for the sauce, make sure to husk and rinse them thoroughly to remove any sticky residue. Roasting the tomatillos and jalapeños before blending can add a smoky depth to your sauce. Simply place them on a baking sheet and roast at 400°f (200°c) for about 15 minutes until they are slightly charred. This extra step enhances the flavor profile of your green sauce, making your enchiladas even more delicious.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative and have a softer texture, which can be preferable for some people.

• cooked chicken, shredded - Substitute with cooked turkey, shredded: Turkey has a similar texture and flavor profile to chicken, making it an excellent substitute.

• monterey jack cheese, shredded - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor, similar to Monterey Jack.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with the added benefit of being lower in fat.

• tomatillos, husked and rinsed - Substitute with green tomatoes: Green tomatoes can mimic the tartness of tomatillos, though they are less acidic.

• jalapeños, stemmed and seeded - Substitute with serrano peppers: Serrano peppers are slightly hotter but can provide a similar flavor profile.

• cilantro, chopped - Substitute with parsley: Parsley can be used for those who dislike cilantro, offering a fresh, albeit different, flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain a similar liquid consistency and flavor depth, suitable for vegetarians.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is more concentrated, so use less.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add a darker color.

• Allow the enchiladas to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the enchiladas in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator, where they will stay fresh for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• For longer storage, consider freezing. Wrap each enchilada individually in plastic wrap or aluminum foil to maintain their shape and prevent freezer burn.

• Place the wrapped enchiladas in a freezer-safe bag or container, removing as much air as possible. Label with the date for easy tracking.

• Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

• Reheat frozen enchiladas in the oven at 375°F (190°C) for 25-30 minutes, or until heated through and the cheese is bubbly.

• If you prefer a quicker method, use the microwave. Place a damp paper towel over the enchiladas to retain moisture and heat in 1-minute intervals until hot.

• Always serve with a fresh dollop of sour cream and a sprinkle of cilantro to revive the flavors.

• Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish, cover with foil to prevent drying out, and bake for about 20 minutes or until heated through. This method ensures the cheese remains gooey and the tortillas stay soft.

• For a quicker option, use a microwave. Place a portion of enchiladas on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispy edge, try reheating in a skillet. Add a splash of chicken broth to the pan, place the enchiladas in, cover, and heat on medium-low until warmed through. This method adds a delightful texture contrast.

• For those with an air fryer, preheat it to 350°F (175°C). Place the enchiladas in a single layer and heat for about 5-7 minutes. This method gives a slightly crispy finish while keeping the inside moist.

• If you have a steamer, wrap the enchiladas in foil and steam for about 10 minutes. This method keeps them moist and prevents the tortillas from drying out.

• Oven: Used to bake the enchiladas until the cheese is melted and bubbly.

• Blender: Essential for blending the tomatillos, jalapeños, cilantro, chicken broth, garlic, and salt into a smooth green sauce.

• Baking dish: Holds the rolled tortillas and sauce, allowing them to bake evenly in the oven.

• Knife: Useful for stemming and seeding the jalapeños and chopping the cilantro.

• Cutting board: Provides a stable surface for preparing ingredients like jalapeños and cilantro.

• Measuring cups: Ensures accurate measurement of ingredients like chicken broth and cheese.

• Mixing spoon: Helps in spreading the green sauce in the baking dish and mixing ingredients if needed.

• Spoon: Useful for filling tortillas with shredded chicken and cheese.

• Tongs: Handy for handling hot tortillas and placing them in the baking dish.

• Grater: Used to shred the Monterey Jack cheese if it's not pre-shredded.

• Serving spoon: Ideal for serving the enchiladas once they are baked.

Prepare the sauce in advance: Make the green sauce a day ahead and store it in the fridge to save time on the cooking day.

Use rotisserie chicken: Buy a rotisserie chicken from the store to skip cooking and shredding your own.

Pre-shredded cheese: Purchase pre-shredded Monterey Jack cheese to cut down on prep time.

Microwave tortillas: Warm corn tortillas in the microwave for a few seconds to make them pliable and easy to roll.

Assemble in batches: Set up an assembly line to fill and roll the enchiladas quickly.