Mexican
Chicken Enchiladas Verdes
Tangy and savory soft corn tortillas filled with shredded chicken and smothered in a homemade green tomatillo sauce, topped with cream and cheese.
Watch it madeCooking Con Claudia · 8:06
Ingredients
- Chicken breast (cooked and shredded)2 cups
- Tomatillos (husked and rinsed)1 lb
- Serrano peppers2
- Corn tortillas12
- Garlic clove1
- Onion (white)1/4 cup
- Cilantro1 bunch
- Mexican crema1/2 cup
- Queso Fresco (crumbled)1/2 cup
Method
- Boil the tomatillos and serrano peppers in water for 10 minutes until soft, then drain.
- Blend the cooked tomatillos and peppers with garlic, onion, cilantro, and salt until smooth to make the salsa verde.
- Simmer the salsa verde in a pan with a little oil for 5 minutes. Stir in the chicken broth.
- Lightly fry corn tortillas in oil for a few seconds to soften them without making them crispy.
- Dip each tortilla in the sauce, fill with shredded chicken, roll up, and arrange in a baking dish. Top with remaining sauce, crema, and cheese.
Common questions
Can I substitute the serrano peppers if I want a milder salsa verde?
Yes. Use 1–2 jalapeños for less heat, or remove seeds and membranes from the serranos to keep the flavor but reduce spiciness. If you want it very mild, use one seeded jalapeño and add more tomatillos.
How long does it take to make chicken enchiladas verdes from start to finish?
Plan on about 45–60 minutes if the chicken is already cooked. The salsa takes around 15 minutes, assembling 15 minutes, and baking 15–20 minutes. If you need to cook the chicken first, add extra time.
What are the most common mistakes when making enchiladas verdes?
The biggest mistakes are overcooking the tortillas until brittle, using too little sauce, and skipping the tortilla frying step. Also avoid a sauce that is too thin or too acidic; simmer it briefly so the flavors soften and blend.
How should I store leftover chicken enchiladas verdes?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat covered in the oven at 350°F until hot, or microwave in short bursts. Add a little extra crema after reheating if they seem dry.
What should I serve with chicken enchiladas verdes?
They pair well with Mexican rice, refried beans, black beans, or a simple cabbage salad. Garnish with extra cilantro, sliced onion, avocado, or lime wedges. A light side keeps the meal balanced since the enchiladas are rich.