Enchiladas Verdes

Soft corn tortillas rolled around tender chicken, drowned in a bright, tangy tomatillo salsa and finished with melted cheese and crema — Enchiladas Verdes are the comfort food of Mexican kitchens. Every bite is zesty, savory, and deeply satisfying.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

580

Ingredients

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 1 lb (450 g) tomatillos, husks removed
• 1 small white onion, quartered
• 2 jalapeños, stemmed and halved
• 2 cloves garlic
• 1 cup chicken broth
• 1/2 cup fresh cilantro leaves
• 1 tablespoon vegetable oil
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup Mexican crema or sour cream
• Salt to taste
• 1/4 cup crumbled queso fresco, to serve
• 1/4 cup thinly sliced red onion, to serve

Instructions

1. Place the tomatillos, onion, jalapeños, and garlic in a saucepan, cover with water, and simmer for 10 minutes until the tomatillos turn pale and soft.
2. Drain the vegetables and blend with the chicken broth and cilantro until smooth. Season with salt to taste.
3. Heat the oil in a skillet over medium heat, pour in the salsa, and simmer for 8 minutes until it thickens slightly and turns a deeper green.
4. Warm each tortilla in a dry skillet for 20 seconds per side until pliable, then dip briefly in the warm salsa to coat.
5. Fill each tortilla with a spoonful of shredded chicken and a sprinkle of Monterey Jack, roll snugly, and place seam-side down in a greased baking dish.
6. Pour the remaining salsa over the rolled enchiladas and scatter the rest of the cheese on top.
7. Bake at 375°F (190°C) for 15 minutes until the cheese is melted and bubbling at the edges.
8. Serve hot with drizzles of crema, crumbled queso fresco, and sliced red onion.

Pro tips

• Dip the tortillas in warm salsa before rolling — it keeps them from cracking and adds flavor.
• Simmer the tomatillos only until they turn pale; overcooking makes the salsa dull and bitter.
• Use rotisserie chicken for a fast weeknight version with zero compromise.
• Let the enchiladas rest 5 minutes after baking so the sauce settles and they hold their shape.

Frequently asked questions