Enchiladas Verde
Do you prefer flour or corn tortillas? That’s the ultimate question when making these easy enchiladas. We tested this recipe with both types of tortilla and love them equally. Our recipe calls for 8-inch tortillas, but 6-inch will also work; just be prepared to have some extra filling to do with as you please. Any leftovers are perfect for making a quesadilla or another, smaller batch of enchiladas.
Looking for more easy meal ideas? Check out the new collection of 5-ingredient recipes from the Williams Sonoma Test Kitchen.
Ingredients:
- 3 cups (about 1 lb./500 g) cooked, shredded chicken
- 2 1/2 cups (10 oz./315 g) shredded Mexican blend cheese, packed, divided
- 3/4 cup (3 oz./90 g) crumbled cotija cheese, divided
- 1 3/4 cups (14 oz./440 g) store-bought salsa verde, divided
- Kosher salt and black pepper
- 5 8-inch (20-cm) flour or corn tortillas
- Cilantro, for garnish (optional)
- Hot sauce, for serving (optional)
Directions:
Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken with 1 1/2 cups (6 oz./185 g) of the shredded cheese, 1/2 cup (2 oz./60 g) of the cotija and 1 cup (8 oz./250 g) of the salsa verde. Season with a few generous grinds of black pepper.
Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.
Spread 1/2 cup (4 oz./125 g) of the salsa verde on the bottom of a 9 by 12-inch (23 by 30-cm) ceramic baking dish. Working with 1 tortilla at a time, place about 3/4 cup (6 oz./185 g) of the chicken filling in each tortilla, then roll tightly and arrange seam-side up in the baking dish. (It's okay if the tortilla flaps do not stay down right away as they will be weighed down by the cheese and stay in place while baking.) Repeat with the remaining tortillas. Sprinkle the remaining cheese across the top of the enchiladas.
Transfer the enchiladas to the oven and bake until the cheese is melted and the filling is bubbling, 15 to 20 minutes.
Top with remaining 1/4 cup (2 oz./60 g) salsa verde and 1/4 cup (2 oz./60 g) cotija. Garnish with cilantro, if desired, and serve immediately. Serves 2 to 4.
Belle English, Williams Sonoma Test Kitchen Director
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