Looking For Recipes For Green Enchiladas
04-12-2026, 05:56 AM
#1
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Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,727
Looking For Recipes For Green Enchiladas
I'm looking for some make-from-scratch recipes for green, chicken enchiladas. Tips on cooking them so that they don't get mushy would also be appreciated. Thanks!
04-12-2026, 11:04 AM
#2
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,293
We usually go without tortillas for our house, but I've found the Salsa Verde to be the important thing. I usually use pork and turn into Chili Verde, but I've done with chicken as well. Finding the cheese you like is also important. I would probably use a combination of Oaxacan style cheese for the melty side of things, plus some Cotija instead of salt.
The linked recipe below is pretty close to what I do. I use 1.5-2 pounds Tomatillos, and 2 each Jalapeno, Anaheim, and Serrano chiles -- makes it pretty hot sometimes, a full onion and a couple generous spoonfuls of costco chopped garlic. I roast all the vegies (except the cilantro, which I use a full bunch). When you are dealing with "live" peppers there isn't much consistency. What we've found though is the pretty the Jalapeno, the milder. You want the scarred ones for the heat. Having some yogurt or sour cream on hand can help if it is just too hot.
https://www.simplyrecipes.com/recipe...o_salsa_verde/
and from the same place, here's them putting it together into the enchiladas
https://www.simplyrecipes.com/recipe...iladas_verdes/
I have a hard time finding sufficient quality tomatillos since our move to the midwest. I bought a couple of food service sized cans of tomatillos to try for the Verde, but haven't yet.
The linked recipe below is pretty close to what I do. I use 1.5-2 pounds Tomatillos, and 2 each Jalapeno, Anaheim, and Serrano chiles -- makes it pretty hot sometimes, a full onion and a couple generous spoonfuls of costco chopped garlic. I roast all the vegies (except the cilantro, which I use a full bunch). When you are dealing with "live" peppers there isn't much consistency. What we've found though is the pretty the Jalapeno, the milder. You want the scarred ones for the heat. Having some yogurt or sour cream on hand can help if it is just too hot.
https://www.simplyrecipes.com/recipe...o_salsa_verde/
and from the same place, here's them putting it together into the enchiladas
https://www.simplyrecipes.com/recipe...iladas_verdes/
I have a hard time finding sufficient quality tomatillos since our move to the midwest. I bought a couple of food service sized cans of tomatillos to try for the Verde, but haven't yet.
04-15-2026, 04:47 AM
#3
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,727
We usually go without tortillas for our house, but I've found the Salsa Verde to be the important thing. I usually use pork and turn into Chili Verde, but I've done with chicken as well. Finding the cheese you like is also important. I would probably use a combination of Oaxacan style cheese for the melty side of things, plus some Cotija instead of salt.
The linked recipe below is pretty close to what I do. I use 1.5-2 pounds Tomatillos, and 2 each Jalapeno, Anaheim, and Serrano chiles -- makes it pretty hot sometimes, a full onion and a couple generous spoonfuls of costco chopped garlic. I roast all the vegies (except the cilantro, which I use a full bunch). When you are dealing with "live" peppers there isn't much consistency. What we've found though is the pretty the Jalapeno, the milder. You want the scarred ones for the heat. Having some yogurt or sour cream on hand can help if it is just too hot.
https://www.simplyrecipes.com/recipe...o_salsa_verde/
and from the same place, here's them putting it together into the enchiladas
https://www.simplyrecipes.com/recipe...iladas_verdes/
I have a hard time finding sufficient quality tomatillos since our move to the midwest. I bought a couple of food service sized cans of tomatillos to try for the Verde, but haven't yet.
The linked recipe below is pretty close to what I do. I use 1.5-2 pounds Tomatillos, and 2 each Jalapeno, Anaheim, and Serrano chiles -- makes it pretty hot sometimes, a full onion and a couple generous spoonfuls of costco chopped garlic. I roast all the vegies (except the cilantro, which I use a full bunch). When you are dealing with "live" peppers there isn't much consistency. What we've found though is the pretty the Jalapeno, the milder. You want the scarred ones for the heat. Having some yogurt or sour cream on hand can help if it is just too hot.
https://www.simplyrecipes.com/recipe...o_salsa_verde/
and from the same place, here's them putting it together into the enchiladas
https://www.simplyrecipes.com/recipe...iladas_verdes/
I have a hard time finding sufficient quality tomatillos since our move to the midwest. I bought a couple of food service sized cans of tomatillos to try for the Verde, but haven't yet.
04-15-2026, 07:22 AM
#4
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 2,853
I have a great recipe for chicken enchiladas, but sauce is sort of pink. Sour cream and tomatoes. I have been craving them, so I thought I'd make them keto-friendly by making them casserole style with only 2 corn tortillas cubes and mixed in. I have done this with King Ranch casserole, and it was excellent.
