Authentic Green Enchiladas

Green Chicken Enchilada on the Annieglass frosted glass dinner plates

What's green and delicious?

Mrs. Solorio's homemade green chicken enchiladas. 

She is the mother of Sara and Melissa whom we call the Sisters Solorio and a great cook of authentic Mexican food. My favorite is her Pozole- yum! 
Annieglass Employees
The two sisters and with another Annieglass employee are featured above - from left to right Melissa Solorio, Guida, & Sara Solorio.
Sara has worked in our office since 2016 when she joined her older sister Melissa, who started working in the store in 2006 while in high school. She has worked in customer service, quality control and store management. Pretty soon, she'll have my job too!
Sara and Melissa are the second set of sisters here, preceded by the Sisters Rubalcava, Irma and Maria, now retired.
Green enchiladas are my favorite- great comfort food! So warm and satisfying. I skip the oil frying part and just heat the tortillas in the oven to make them pliable enough to roll- 10 minutes at 200 degrees is probably enough. Spread them on a cookie sheet- its OK to let them overlap.
Serve on Annieglass- it tastes better that way! Honestly, your eyes will be so happy they'll tell your tummy to get ready! Featured above on the Shells Collection
Happy St. Patrick's Day
- Annie M.

Green Chicken Enchiladas


  • Cooked chicken (1 chicken breast)
  • 2 garlic cloves
  • ½ small onion
  • Salt of your preference
  • 4 cups of water

Let chicken cook in medium heat for 40 minutes

Let is cool down, then shred chicken

Green Salsa

  • 2 lb. of green tomatillo
  • Peel and wash tomatillos
  • Cook in pot with 1/3 of water on low heat with top on. Let cook for 15-20 minutes till tomatillos are little brown.

To Prepare Salsa - Blend ingredients below in a blender

  • Tomatillos from the pot (everything)
  • 2 garlic cloves
  • ½ of an onion
  • A pinch of pepper and cumin
  • Salt to your liking
  • 6 stems of cilantro
  • ½ cup of green spinach (raw)
  • 1 tablespoon full of flour
  • 1 tablespoon of oil in a pan and pour the salsa from the blender in the pan
  • Let the salsa boil in a medium heat 


Corn tortillas fry in oil – flip.

Back and forth then quickly remove and place in a plate with paper towel on top (so it can soak oil).

After you dipped the tortilla in oil, place them on the plate, you take the tortilla, dip it in the salsa and begin adding the chicken and rolling the tortillas.

Once you have all your tortillas rolled up you can put the remaining salsa over the enchiladas making sure it gets all the sides and around the tray. Then add mozzarella shredded cheese on top of the enchiladas, place in over for 15 – 20 mins at 300 degrees. 


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