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Enchiladas Verdes

My enchiladas are one of my most requested recipes amongst my friends. A true labor of love, I've spent years perfecting this recipe. The key is really the sauce- tangy and creamy with a hint of underlying heat. Perfect for Mexican night and pairs GREAT with a margarita!

Enchiladas Verdes


-2 lbs tomatillos

-1 large sweet onion

-3 jalapeños, de-seeded

-2 cloves garlic

-3 scallions

-1 tablespoon canola oil

-1/2 cup cilantro, plus extra for garnish

-1 lime

-1 cup chicken stock (optional for thinning sauce)

-Salt and Pepper

-3/4 cup heavy cream

-1 rotisserie chicken (I use Costco)

-12 corn tortillas

-1 bag Mexican blend grated cheese


  1. Roughly chop all your vegetables, then heat the canola oil in a large saucepan over medium heat and cook the tomatillos, onion, jalapeño, garlic and scallions until soft, about 10 minutes.

  1. Remove from heat, mix in the cilantro and lime juice.

  1. Using a food processor, or immersion blender, blend until sauce is smooth. If it looks thick, add a little of the chicken stock to thin it out enough that it runs easily through a slotted spoon. Season with salt and pepper. Mix heavy cream into sauce.

  1. Preheat oven to 350 degrees.

  2. Shred rotisserie chicken. Mix ½ cup of sauce in with chicken.

  3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in a 9-by-13-inch baking dish. Top with remaining sauce, then bag of cheese.

  4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Garnish with chopped cilantro.

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