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Enchiladas Verdes
20 min prep · 30 min cook · Medium · 4 servings
A flavorful Mexican dish featuring corn tortillas filled with seasoned beans and chicken, topped with tangy green sauce and melted cheese.
Ingredients
8 corn tortillas→2 cups cooked and shredded chicken→1 can black beans, drained and rinsed→2 cups green tomatillo salsa→1 cup shredded Monterey Jack cheese→1 small onion, finely chopped→2 garlic cloves, minced→1 tablespoon vegetable oil→1 teaspoon ground cumin→1 teaspoon smoked paprika→Salt and pepper to taste→Fresh cilantro, chopped (for garnish)→Juice of 1 lime→Tap an ingredient to explore it
Method
1
Preheat oven to 375°F (190°C).
2
Heat oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent.
3
Stir in cumin, smoked paprika, salt, and pepper. Add shredded chicken and beans; cook for 5 minutes to combine flavors.
4
Warm the tortillas slightly to make them pliable.
5
Spread a few tablespoons of green salsa on each tortilla. Fill with the chicken and bean mixture, roll up, and place seam-side down in a baking dish.
6
Pour remaining green salsa over the assembled enchiladas. Sprinkle with shredded cheese.
7
Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
8
Remove from oven, squeeze lime juice over the top, and garnish with chopped cilantro before serving.
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