How To Make Green Enchiladas

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May 23, 2017 by yams1022

Yamilet Balderas / Inglewood, CA

Ever tried red enchiladas? How about green ones? Though not as common, green enchiladas can very delicious. This recipe can feed a whole family. Warning: it’s a little spicy; try it if you dare.

Ingredients in sauce :

  • 10 green tomatoes, they look like this:
  • green tomato


  • 10 Serrano peppers
  • Serrano

    Produce Oasis

  • 1 clove of garlic (if you do not have a clove of garlic, that’s okay.)
  • 1/4 of an onion
  • cilantro
  • 1 and 1/2 cups of water

Things you need:

  • 2 pans , 1 wide, another small to fry tortillas. Here’s an example:
  • rs6487_shallow_frypan_angle_30-lecreuset-tns_1.1489648187

    Le Creuset



  • tongs
  • blender
  • salt
  • tortillas
  • cheese (you can use queso fresco or melt shredded cheese of your choice)
  • lettuce (optional)
  • sour cream (optional)
  • either ham or shredded chicken
  • vegetable oil
  • a spoon, sharp knife, forks, plates

Before making the sauce tip: 

If you want to eat your enchiladas stuffed with chicken, buy chicken breast then pour enough salt on both sides of the chicken (1tbs on both sides). Get a pot and boil water. In the boiling water, place the chicken for 25 minutes. To know if your chicken breast is well cooked, insert a fork into the chicken, if it easily goes through it’s ready! Take it out with tongs. Wait for it to cool down for a little, then you can shred the chicken with your clean hands. If you want to take the easy way out, just use ham.

Image result for shredded chicken

How to make the sauce:

Get all the ingredients listed above under the “Ingredients in sauce” section, and place them on  your counter, along with your blender. Start off with the 10  green tomatoes, they probably have a outer coverage, so go ahead and take it off with your hands. Safely cut each green tomatoes into 4 pieces with your knife. First into halves , then cut both haves. Rinse off and place into blender.

Cut the onion into 1/4, it should not be half of the onion, just a small amount. Rinse off and place into blender. Go ahead and toss that clove of garlic in too. For the cilantro, I usually just use a handful, not too much, but not a little either. The photo below should be a good example.

Image result for a handful of cilantro

cooking with SAHD blogger

Now get the 10 Serrano peppers and take of their top stem. Depending on how big your blender is, if you do not have enough space, you can cut them into halves. However if you do, just rinse them and toss them in the blender.

Take 1 and a half cups of water and pour it in the blender. Make sure your blender is plugged in with the lid on, and press the Blend/Puree or Grind/Chop button. Let it sit for 2 minutes.

While the ingredients are coming together get your two pans out. Get your medium size pan and place it on your stove. Set the fire to medium, now get your oil and spoon and drop only a spoonful of oil onto your pan.

When the 2 minutes are up, slowly pour the sauce from the blender, into the pan. Stir for about 11 minutes, go ahead and add 2 tablespoons of salt. Taste to see if it needs more salt. The color of the sauce should change from a really bright green to a lighter green. Turn off the heat now. This is an example of how the sauce should look fully cooked:



Fry the tortillas:

Now in a smaller pan, pour half a cup of oil and let it heat up on high for a minute. Get your tongs out, a plate, and your tortillas. Gently place the tortillas in the heated pan, wait 7 seconds, flip it over with the tongs, then take it out and place it on a separate plate. Repeat this process for as many enchiladas you want.


Reluctant Entertainer

Dip both sides of the tortillas in the sauce:

The tortillas may be hot, so carefully dip one side of the tortillas, then the other. Place them on a serving plate.

Place either ham or chicken on the tortilla, then roll it upwards:

Now here is your option, you can either boil chicken breast for 25 minutes and shred it into pieces, or take the easy way out and use ham. Either way, both will taste delicious. I tend to use ham, I take a slice of ham, place it on my cutting board, and I’ll cut it evenly into 4 pieces. I take one slice, place it on my tortillas horizontally, then I roll it up. Repeat the process for how many enchiladas you desire. Don’t feel guilty, enjoy as many as you want.

Place your toppings (optional):

I pour  spoonfuls of the enchilada sauce on mine. Then I’ll cut up some lettuce and onion, placing the lettuce first, then the onion. I get queso fresco(cheese), then I add sour cream. If you have shredded cheese, like Monterey Jack place it first, then put it in the microwave for a minute. Then add your toppings.



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