For a smokier flavor, char the Anaheim peppers over an open flame instead of broiling. If you can't find queso fresco, crumbled feta cheese makes a good substitute. Adjust the amount of salt and spice to your personal preference. The enchilada sauce can be made a day ahead of time for a quicker assembly process. For a vegetarian option, substitute the chicken with black beans or cooked vegetables.
Enchiladas Verdes (Green Enchiladas)
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PREP TIME45 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS20
Embark on a culinary journey to the heart of Mexico with these vibrant Enchiladas Verdes. A symphony of flavors, where tangy green sauce meets savory chicken and melted cheese in perfect harmony. A guaranteed crowd-pleaser that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol101 mg
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Fiber5 g
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Protein34 g
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Saturated Fat13 g
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Sodium1183 mg
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Sugar15 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
02
Step
0 mins
Arrange peppers on prepared baking sheet.
03
Step
5 mins
Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
04
Step
10 mins
Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
05
Step
10 mins
Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
06
Step
25 mins
Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
07
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C).
08
Step
2 mins
Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
09
Step
0 mins
Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
10
Step
0 mins
Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
11
Step
25 mins
Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
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Victor Terry
Jun 29, 2025These enchiladas were amazing! The sauce was so flavorful and the perfect amount of spice.
Laurie Parkerohara
Jun 27, 2025The recipe was easy to follow and the enchiladas turned out perfectly. Thanks for sharing!
Emma Kovacek
Jun 8, 2025The best enchiladas verdes I've ever had!
Elvis Bailey
May 9, 2025I substituted the chicken with black beans and they were just as delicious. Great recipe!
Krystel Howe
May 4, 2025I made these for a family gathering and everyone raved about them. Will definitely be making again!