TEAM Eats: Enchiladas Verdes

Enchiladas Verdes
Enchiladas verdes are delightfully simple — and delicious. You'll love this missionary favorite from Mexico.

A church planter’s work is never done — but enchiladas verdes are the perfect end to a long day of ministry. Today we’re trying out this traditional Mexican favorite, with a recipe sent in by that TEAM missionaries Vicki and Art Reyes! 

Art was born and raised in Mexico until he was 10 years old. His family moved to the U.S. so Art and his siblings could live out the American dream. But as an adult, Art, along with his wife Vicki, felt God’s leading to serve Him in Mexico. Now, the couple serves a Mexican congregation and encourages other Hispanic Americans to join God’s work south of the border. Learn how the couple is seeing Hispanic Americans pursue missions.

Art and Vicki got this delicious enchiladas verdes recipe from a TEAM intern, who got it from her Mexican grandmother. And today, it’s become a favorite at the Reyes home as well! Although this is a popular dish is served throughout Mexico, various regions have their own takes on it. 

We made this recipe for four people (two enchiladas each) and served it with Mexican rice and a salad. There was enough sauce left to make more the next day. 

Here’s how to make enchiladas verdes!

Ingredients

  • 10 tomatillos
  • 1 green serrano pepper
  • A pinch of salt 
  • 1 clove of garlic 
  • Oil
  • 2 cooked and shredded chicken breasts
  • Mild shredded cheese (Chihuahua, Monterey Jack, manchego)
  • 8 corn tortillas
  • Optional toppings: shredded lettuce, chopped onion, cilantro, a small dollop of Mexican crema (similar to sour cream)

Sauce:

1. Boil 10 tomatillos and 1 green serrano pepper. 

2. Drain and blend with a pinch of salt and 1 clove of garlic. 

3. Cook sauce in a pan with 1 tablespoon of oil until it boils for about 2 minutes.

Tomatillos and pepper for enchiladas verdes sauce

Putting it all together:

1. Slightly fry the corn tortillas in 1/3 cup oil (so they keep their consistency better).

2. Remove the excess oil and place the tortilla on a plate.

3. Fill with cheese and chicken, fold the tortilla in half and top with salsa and more cheese. Note: Some Mexican cooks like to dip the tortillas in the sauce before filling them. The enchilada is then placed seam-side down on the plate.

4. ¡Provecho! 


Seeking Spanish speakers who are ready to make disciples! TEAM has a plethora of opportunities in Mexico, including church planting, sports discipleship and ESL education. Check out the opportunities and see how God can use your background and skills for His glory.

The mission field is closer than you think. Share Christ in Mexico! Click here.

About the author

TEAM - The Evangelical Alliance Mission
TEAM - The Evangelical Alliance Mission

TEAM partners with the local church to send missionaries and establish reproducing churches among the nations, going where the most people have the most need and proclaiming the gospel in both word and action.

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