Enchiladas Verdes



Back when I worked at a Tex-Mex restaurant, I loved making the enchiladas the most, especially the salsa verde ones. They pack so much flavor, it’s unbelievable. The cheesiness of the dish will have you hop in joy. Try yours today.

Prep Time: 20 Minutes

Cook Time: 30 Minutes


6 boneless, skinless chicken breasts trimmed and cleaned, cut into thin, ½ inch strips or cubed

1 12-pack of flour, burrito size tortillas

2 large poblano peppers, cut in half and seeded

3 jalapeno peppers, cut in half and seeded

1 pound of tomatillos

1 large white onion, quartered

1 cup shredded cheddar cheese

1 cup shredded pepperjack cheese

1 can of black beans, rinsed and drained

¼ cup of cilantro, diced

Juice from half a lime

Kosher Salt

Black Pepper

Adobo seasoning


  • Preheat the oven to 350 degrees
  • Season the chicken with the salt, adobo, and black pepper. Cook it over a medium low heat until fully cooked. Set it to the side in a bowl to cool
  • While the chicken is cooling, roast the vegetables, not including the beans as it is a legume. This makes for a tastier sauce. It can be done either on an open stove top flame, the grill, or, what I did, in a square, indoor grill pan over a high heat until roasted. You do not have to do this step if you do not wish to and can go straight to blending the vegetables
  • After the vegetables are roasted, or raw if you chose not to roast them, add them, a sprinkle of salt and pepper, and the lime juice in a food processor and blend until just slightly chunky. Sprinkle some cilantro into the sauce and stir
  • Once the salsa verde is blended, add half of it, half of the pepperjack cheese, and half of the cheddar cheese with the chicken and mix
  • Now it’s time to roll the enchiladas. In a baking tray, coat the bottom with a quarter of the remaining salsa. Add a decent amount of filling to the tortilla, and roll. Line the tray up with the enchiladas with the roll seam facing down. Coat them with the remaining salsa and afterwards the remaining cheese
  • Place them in the middle rack of the oven and bake for 20 minutes
  • Once done, remove them and garnish with the leftover cilantro
  • Serve and enjoy!

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