Enchiladas Verde

READY IN: 3hrs 25minsYIELD: 12 enchiladas


  • 1 12 lbs fresh tomatillos
  • 2largejalapenos
  • 2largepoblano peppers
  • 1mediumyellow onion
  • 1cup roughly chopped cilantro
  • 1teaspoonground cumin
  • 4garlic cloves
  • 1cupboiling water
  • salt
  • fresh ground pepper
  • 34 cupcanola oil
  • 3cups cooked shredded chicken
  • 12 cupsalsa
  • 1 12 cups shredded mexican cheese
  • 12white corn tortillas

    Serving Size: 1 (307) g

    Servings Per Recipe:6

    Calories: 521.7

    Calories from Fat 360 g 69 %

    Total Fat 40.1 g 61 %

    Saturated Fat 8.7 g 43 %

    Cholesterol 34.6 mg 11 %

    Sodium 528.1 mg 22 %

    Total Carbohydrate32.9 g 10 %

    Dietary Fiber 7 g 27 %

    Sugars 8 g 32 %

    Protein 12 g 23 %


  • Cut peppers in half, remove seeds and stems.
  • Peel and cut onion into quarters.
  • Cut tomatillos in half.
  • Arrange oven rack 6 inches from broiler and heat broiler on high.
  • Line cookie sheet with foil and spray with Pam. Place all vegetables cut side down on the prepared sheet. Spray vegetables lightly with Pam. Broil until blackened all over, about 10 minutes.
  • Once out the oven, cover cooked vegetables with saran or foil to let them cool and sweat for 10 minutes.
  • Peel peppers of their skins.
  • Working in batches, if necessary, transfer to a blender: tomatillos, peppers, onions, cilantro, cumin, garlic, and 1 cup boiling water.Puree until smooth. Set enchilada sauce aside.
  • Heat oil in a skillet over medium high heat. Prepare a cookie sheet for cooling tortillas withcookie cooling rack topped with paper towels. Grasp tortillas and fry one at a time in oil until pliable, about 30-40 seconds. Transfer tortillas from the fryer onto prepared cookie sheet/cooling rack.
  • Place chicken in a bowl. Toss with 1 cup verde sauce and 1/2 cup salsa to coat.
  • Divide chicken evenly among tortillas and roll tortillas tightly around chicken mixture.
  • Pour enough verde sauce in bottom of each dish to cover. Place 2 rolled enchiladas on top of sauce, seam side down.
  • Pour remaining sauce evenly over top of enchiladas. Top with cheese.
  • Bake in 375 degree oven until sauce is bubbly and cheese is melted on top, approximately 30 minutes. Remove from oven and let cool for 10 minutes before serving.
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