Enchiladas verdes are corn tortillas filled with shredded chicken, rolled, and covered in a cooked tomatillo salsa, then baked with cheese and finished with crema. The dish is a staple across central Mexico, where tomatillos, a tart green husk fruit, form the base of a family of green sauces used well beyond enchiladas.
Unlike red enchilada sauces built on dried chiles, the green sauce here gets its brightness from fresh tomatillos and serrano chiles, cooked briefly and blended, then fried to round out the flavor before it touches the tortillas.
This recipe makes a standard batch for four.
What Actually Matters
Fry the blended tomatillo sauce in hot oil for a few minutes before using it. Skipping this step leaves the sauce tasting raw and thin. Frying it briefly concentrates the flavor and mellows the sharp acidity of the raw tomatillos, which is the difference between a flat sauce and one with real depth.
Enchiladas Verdes Recipe
Serves 4. Prep time: 20 minutes. Cook time: 30 minutes. Total time: 50 minutes.
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1 pound tomatillos, husked and rinsed
- 2 serrano chiles
- 1/2 white onion
- 2 cloves garlic
- 1/4 cup chopped fresh cilantro
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup Mexican crema
- 1/4 cup thinly sliced onion, for garnish
Method
- Bring a pot of water to a boil. Add the tomatillos, serrano chiles, onion half, and garlic. Boil for 10 minutes, until the tomatillos are soft and have changed color.
- Drain and transfer to a blender with the cilantro, chicken broth, and salt. Blend until smooth.
- Heat the vegetable oil in a large skillet over medium heat. Pour in the blended sauce and fry for 5 minutes, stirring occasionally, to deepen the flavor.
- Preheat the oven to 375 degrees F.
- Warm the tortillas briefly on a dry skillet or in the microwave until pliable.
- Dip each tortilla in the warm sauce, fill with a portion of shredded chicken, roll, and place seam side down in a baking dish.
- Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the shredded cheese.
- Bake for 15 minutes, until the cheese is melted and bubbling.
- Top with crema and sliced onion before serving.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 480 |
| Protein | 29g |
| Fat | 26g |
| Carbohydrates | 32g |
Nutrition values are a calculated estimate based on standard ingredient data, not a lab-verified figure.
Tips and Variations
Swap the chicken for shredded pork, cheese alone, or sauteed mushrooms for a vegetarian version. The tomatillo sauce keeps in the refrigerator for up to 4 days on its own, so it is easy to make ahead and assemble the enchiladas the day you plan to bake them.
Frequently Asked Questions
Can I use canned tomatillos?
Fresh is better for flavor and texture, but canned tomatillos work in a pinch. Skip the boiling step and go straight to blending.
Why do my tortillas fall apart when I roll them?
Cold, un-warmed tortillas crack easily. Warm them until soft and pliable right before dipping and rolling.
How spicy is this dish?
Mild to medium with two serranos. Remove the seeds and ribs for a milder sauce, or add a third chile for more heat.
Can I make this ahead and reheat it?
Assemble it, refrigerate unbaked for up to a day, then bake fresh. Baked leftovers reheat well covered in a 350 degree F oven for 15 minutes.
More From Wine Drop Cookery
This recipe is part of our Mexican Recipes hub, alongside dishes like Mole Poblano and Sopa de Tortilla. For the bakeware and skillet you need here, see our pots and pans collection and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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