Greta's Enchiladas

Greta - Jul 28, '20 - Recipe of the Week - Recipes


Greta here! I'm sharing my family's yummy enchilada recipe with you all today! We adore this recipe and make it every chance we get. It's filling and is the perfect a weekend dinner choice!

To assemble the enchiladas, you need:

  • 4 cups shredded cooked chicken
  • 3 cups shredded Monterey Jack cheese
  • 1 cup diced green chiles
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 12 corn tortillas
  • 1 1/2 cups sour cream
  • 1/2 cup chopped fresh cilantro
  • 2 limes, cut in wedges

For the tomatillo sauce:

  • 3 Tablespoons vegetable oil
  • 2 onions, diced
  • 2 pounds tomatillos (peeled and chopped)
  • 1 cup chicken broth
  • 3 Tablespoons lime juice
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin


Preheat the broiler to high. Add foil on the cookie sheet and put a bit of oil on the tomatillos. Place the tomatillos under the broiler until charred. Turning a few times during the cooking process. When they are charred on all sides, put the tomatillos into a grocery bag for a bit so they’re easy to peel.

To make the tomatillo sauce, peel and quarter the tomatillos.

Sauté the onion until soft and golden. About 10 minutes.

Add the rest of the tomatillo sauce ingredients to the pot and bring to a boil. Reduce the heat to a simmer and let cook for 25 minutes. Puree with the sauce with a blender. Set aside.

In a bowl, mix the chicken, 2 cups of cheese, 1 cup sour cream, chiles, salt and pepper, and 1/4 cup cilantro. Fry the tortillas to make them pliable. Arrange the tortillas in a 9×13 pan and cover with the tomatillo sauce and the remaining cheese.

Bake in a 350 degree oven for about 20 minutes or until the center is heated through. Garnish with the rest of the cilantro, sour cream, and a squeeze of lime juice.

Greta 💖

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