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Green Enchiladas – Pork Or Chicken

Green Enchiladas - Pork or Chicken recipe image
These Green Enchiladas offer a vibrant, tangy twist on the classic Mexican favorite. The bright green sauce, made from roasted tomatillos and jalape&# 195;±os, provides a perfect balance of heat and acidity. Whether you choose shredded cooked chicken or pork, the filling is rolled into soft corn tortillas and smothered in the zesty sauce. A layer of melted cheese and a dollop of sour cream add richness and creaminess, while fresh cilantro adds a burst of freshness. This dish is comforting yet exciting, making it ideal for family dinners or casual gatherings. ItâÂÂs a hearty meal that feels homemade and satisfying, with layers of flavor in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1635.0
Description
These Green Enchiladas offer a vibrant, tangy twist on the classic Mexican favorite. The bright green sauce, made from roasted tomatillos and jalape&# 195;±os, provides a perfect balance of heat and acidity. Whether you choose shredded cooked chicken or pork, the filling is rolled into soft corn tortillas and smothered in the zesty sauce. A layer of melted cheese and a dollop of sour cream add richness and creaminess, while fresh cilantro adds a burst of freshness. This dish is comforting yet exciting, making it ideal for family dinners or casual gatherings. ItâÂÂs a hearty meal that feels homemade and satisfying, with layers of flavor in every bite.
Ingredients
  • 12 small Corn tortillas
  • 1.5 cups Cooked shredded chicken or pork
  • 1 cup Green enchilada sauce (from tomatillos/chilies)
  • 1 cup Shredded cheese (Cheddar or Mexican blend)
  • 1/4 cup Sour cream
  • 1 tbsp Fresh cilantro, chopped
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    Warm tortillas slightly to make them pliable and prevent cracking.
  3. 3
    Spread a thin layer of green enchilada sauce on the bottom of a baking dish.
  4. 4
    Fill each tortilla with shredded meat and a sprinkle of cheese, then roll tightly.
  5. 5
    Place rolled enchiladas seam-side down in the baking dish.
  6. 6
    Pour remaining green sauce over the enchiladas, ensuring they are well-covered.
  7. 7
    Top with remaining shredded cheese.
  8. 8
    Bake for 20-25 minutes until cheese is melted and sauce is bubbling.
  9. 9
    Garnish with sour cream and fresh cilantro before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1635.0kcal
% Daily Value *
Total Fat 54.8g85%
Saturated Fat 12.0g60%
Cholesterol 0.0mg0%
Sodium 2497.5mg105%
Total Carbohydrate 216.8g73%
Dietary Fiber 15.0g60%
Sugars 3.0g
Protein 39.0g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the green sauce, blend roasted tomatillos, jalapeños, garlic, and cilantro until smooth.

Use leftover rotisserie chicken or shredded pork for a quicker meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

For a vegetarian version, omit the meat and add black beans or sautéed zucchini to the filling.

Keywords: enchiladas, green sauce, mexican, pork, chicken, tortillas, cheese, tomatillos, dinner, comfort food, spicy, family meal, rolled, baked
Read it online: https://www.chefs-mate.com/recipe/green-enchiladas-pork-or-chicken/