Flavorful Enchiladas Verde (Green Enchiladas) with sweet summer corn and the most delicious Tomatillo Sauce. A simple healthy Mexican-inspired meal that is vegetarian adaptable- make it with shredded chicken, smoked chicken, baked chicken , or keep it vegetarian with black beans!
Here’s a simple tasty recipe for Enchiladas Verde with Sweet Corn, and your choice of several kinds of chicken (or black beans) lathered up in a flavorful Verde Sauce (aka, green sauce).
You can easily adapt these, keeping some vegetarian while adding chicken to others. In the colder months, I love tucking in roasted cubes of sweet potatoes for extra heartiness. Up to you!
What is Enchiladas Verde?
Enchiladas Verde is most often chicken and cheese rolled up in tortillas then slathered in a green sauce made and baked in the oven.
Ingredients in Verde Sauce:
Verde Sauce or green sauce is typically made from tomatillos, roasted poblanos, onion, garlic and spices. Typically the ingredients are roasted or blistered over an open flame, then blended into a flavorful sauce.
The Verde Sauce, together with the smokey, spicy, and subtly sweet flavors from the plump corn kernels really compliment each other. Brian is constantly asking me to make these, and I appease him often, because I really enjoy them too.
A few days ago I posted a recipe for Simple Smoked Chicken (which can be made on your stovetop, using a wok) and I wanted to share what we’ve been doing with this delicious smoked chicken.
Please know you can absolutely make these with regular baked chicken breast, shredded chicken, grilled chicken (or leftover rotisserie chicken) or keep it vegetarian using black beans…..totally up to you.
You can also make some with chicken and some with black beans for mixed households!
Anyways, that’s mostly what has been happening around here…besides these mouth-watering enchiladas.
To make the Verde Sauce, you can roast or grill everything. It’s also really easy to roast poblanos directly on the flame. Get them black on all sides turning with tongs (the blackened skin will all be removed).
If you don’t have a gas burner, you can roast in your oven or place on a hot grill.
After they are blackened, wrap them in foil for 5 minutes, so they continue steaming. Rinse under cool water, rubbing the skins off with your fingers.
Some of the roasted poblanos will go in the flavorful Verde sauce you see here, and some will go inside the enchiladas.
Dice them up finely for the enchilada filling.
Here is the delicious smoked chicken from the last post, that I encourage you to try making, but if pressed for time, feel free to use a rotisserie chicken, baked chicken or shredded chicken, perhaps seasoned with smoked salt.
Cut it up or shred it, whatever you prefer. I just cut it into small pieces.
To make the filling – saute onion,fresh corn, garlic, and spices, then add the diced poblano chiles and the chicken or sub a can of drained black beans.
Sprinkle with a good amount of cilantro.
In a greased 9 x 13 inch baking dish, place a little of the Verde Sauce, just enough to coat the bottom.
You can also bake these in individual baking dishes like the opening photo. We often do this when it’s just the two of us, and I fill them especially full.
Prep your tortillas. I prefer using corn tortillas or a corn-wheat blend.
Warm them in the oven, over a gas flame, or in the microwave. Warming them makes them more pliable, so they won’t crack or break while you are filling them.
Stack them up and have everything near you to begin filling the tortillas.
For the cheese, I prefer using queso fresco, crumbling it easily with my fingers.
Shredded jack will work, or a Mexican style cheese blend.
Really any melt-able cheese would be fine.
Then begin stuffing the tortillas with the filling and a little cheese, making sure to go all the way to the edges of the tortillas.
Place them seam-side down in the sauce.
You will have more filling than you need for 8 enchiladas, so either spoon the remaining filling along the edges of the enchiladas, make a few more enchiladas in another smaller dish, or save the filling and use later in tacos or quesadillas.
Top with the Verde Sauce and little cheese. Wrap with foil and bake in the oven 20 minutes, remove the foil and continue baking until cooked through.
Garnish with fresh cilantro, a dollop of sour cream and hot sauce.
If making for mixed households where you want to keep some meatless, I like to bake in individual baking dishes like these below. That way they are separate. 🙂
Often I will load my husband up with chicken and mine up with black beans. One meal, two ways. 🙂
On the home front: we are halfway through our wedding catering season. Brian and I are still talking (mostly) – although we do seem to retreat into our own corners of the house often. As you know, because I’m sure I’ve said this a hundred times before – working together has its challenges. Especially when you both want to be the “boss”.
As I sit here and write this quiet morning, he sits across from me on the couch, deeply involved in his reading, each in our own world. Yet my feet gently rest on his calf, and somehow it is enough. Our quiet mornings together are so healing, washing away the grit of the previous day.
Here before the “busyness” of the day, I feel most deeply myself, most deeply connected, present and awake. My practice continues to be, how to carry this with me throughout the rest of the day.
It is always a challenge. Sometimes I literally feel like two different people. I’m sure many of you can relate…
Ok. Make some Enchiladas Verde and have a beautiful weekend!
You may also like:
- Roasted Enchilada Sauce
- White Chicken Enchiladas (or Cauliflower!)
- 5 Minute Enchilada Sauce
- Farmers Market Veggie Enchiladas
- Chicken Enchiladas with Black Beans
- Enchilada Casserole with Sweet Potato, Corn and Black beans
- Roasted Butternut Enchiladas with Mole Sauce
- Enchilada Stuffed Spaghetti Squash
A delicious recipe for Enchiladas Verde with corn, chicken (or black beans) and flavorful Verde Sauce ( Green Enchiladas!).
- 3 large poblano chiles, divided –save one for the Enchilada Sauce
- 1 Tablespoon olive oil
- 1 cup onion, diced
- 2 ears corn on the cob, shucked and kernels removed (or use 2 cups frozen )
- 1 lb cooked chicken breast or thighs – either smoked chicken, baked chicken breast, shredded chicken grilled chicken, leftover rotisserie chicken, or sub 1 can black beans (drained) for vegetarian.
- 2 teaspoons cumin
- 1 teaspoon coriander
- salt and pepper to taste
- 10 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend)
- ¼ cup cilantro
- 8 to 10 6-inch corn/flour tortillas
Enchiladas Verde Sauce:
- 1 pound tomatillos, husks removed, washed and quartered (leave raw!)
- 1 cup diced white onion or two shallots
- 2 garlic cloves
- 1 poblano chili- charred, peeled (from above)
- 1/2 cup water
- 2 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons olive oil
- 1 teaspoon lime juice
- 1 tsp of sugar
- 1/2 C cilantro- chopped
Garnishes: fresh cilantro, sour cream and hot sauce
- Char all sides of the 3 poblano chilis over a gas burner, a bbq …or broil or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softenend.
- Make the filling: In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through. Turn heat off.
- Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half of them to the filling, reserving the other half for the Verde sauce. Add the cilantro to the filling and set aside.
- Pre-heat oven to 400 F
- Make the Verde Sauce: Place all the Enchilada Verde Sauce ingredients except the cilantro in a blender. Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro.
- While the sauce is simmering, warm the tortillas over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling.
- Assemble enchiladas: In a large 9 x 13 greased baking dish, pour just enough Verde sauce sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 Tablespoons cheese in a line down the center. Top with a ⅓ cup of filling. Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.
- You can either make another smaller dish with 4 enchiladas or surround the sides of the 8 enchiladas with the remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with remaining cheese and cover with foil.
- Bake for 20-25 minutes. Remove foil, and bake for another 10-15 minutes longer until cheese has melted.
- Serve with a dollop of sour cream, fresh cilantro and hot sauce.
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