Description
A delicious and easy-to-make enchilada recipe inspired by Boulder’s fresh, local ingredients. Featuring shredded chicken, a tangy tomatillo sauce, and melted Monterey Jack cheese, these enchiladas are perfect for a weeknight dinner or a special occasion.
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken (or black beans for a vegetarian option)
- 2 cups shredded Monterey Jack cheese
- 1 ½ cups tomatillo-based enchilada sauce
- ½ cup sour cream
- ½ cup chopped cilantro
- Salt and pepper to taste
Instructions
1️⃣ Prepare the Filling: In a bowl, mix the shredded chicken with half of the cheese and a few spoonfuls of sauce. Season with salt and pepper.
2️⃣ Warm the Tortillas: Heat the tortillas in a skillet or microwave until soft and pliable.
3️⃣ Assemble the Enchiladas: Place a small amount of filling in the center of each tortilla, roll tightly, and arrange them seam-side down in a greased baking dish.
4️⃣ Add the Sauce: Pour the tomatillo enchilada sauce evenly over the tortillas, ensuring they are fully covered.
5️⃣ Top with Cheese: Sprinkle the remaining cheese over the top.
6️⃣ Bake: Bake at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and slightly golden.
7️⃣ Garnish & Serve: Top with fresh cilantro and sour cream. Serve hot with your favorite sides!
Notes
- Vegetarian Option: Swap chicken for black beans or roasted vegetables.
- Prevent Soggy Enchiladas: Lightly fry the tortillas before rolling to create a moisture barrier.
- Make Ahead: Assemble the enchiladas up to a day in advance and refrigerate. Bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enchiladas
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Boulder’s enchilada recipe, tomatillo enchiladas, easy Mexican recipe, homemade enchiladas