Texas Cooking

Texas Cooking
* Recipe of the Week Email *


The Whole Enchilada

There's nothing like a good, hot plate of enchiladas, beans and rice. Today's recipe for enchiladas verdes can feed a family, and it's healthy! We made this for National Sauce Month, and this will be one of several newsletters featuring great Texas sauces.

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

Enchiladas Verdes

Behold the power of fresh tomatillos. The tomatillo sauce in this recipe is also great over chile rellanos, tacos or just with tortilla chips.


Tomatillo Sauce

  • 2 tablespoons of vegetable oil
  • 1 pound of tomatillos
  • 2 garlic cloves
  • 1 cup finely chopped yellow onion
  • Salt and pepper to taste


  • 2 tablespoons of vegetable oil
  • 12 corn tortillas
  • 3 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack
  • Sour Cream (for garnish)
  • Chopped cilantro (for garnish)
  • Preheat oven to 375°F.
  • Spray a 9x13-inch baking dish with cooking spray.
  • The tomatillo sauce:
    1. Soak the tomatillos in a bowl of cold water to loosen the husks. Drain and peel off the husks.
    2. Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos about ten minutes, or until tender. Drain. Transfer the tomatillos and garlic to a blender and blend to a puree.
    3. Heat the 2 tablespoons of oil in a medium saucepan over medium heat. Add the pureed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about five minutes.
  • The Filling:
    1. Pour ½ inch of vegetable oil into a skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.
    2. Fill the center of each tortilla with ¼ cup of shredded chicken and fold over the sides. Place seam side down in the 9x13 baking dish.
    3. Top enchiladas with warm tomatillo sauce. Sprinkle the enchiladas generously with the grated Monterey Jack.
  • Bake for about 10 minutes until the cheese is bubbly. Serve at once.
  • Garnish with sour cream and cilantro.

If you want a spicier sauce, add one finely chopped jalapeño or serrano chile, to taste.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: 9x13 Baking Dish, Graters, Oval Platters, Skillets, Tongs

Lone Star List

Important Texas stuff this week:

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter