Here’s a delicious and authentic recipe for Homemade Enchiladas Verdes (Green Enchiladas) — packed with flavor from tangy tomatillo salsa, tender chicken, and melty cheese, all wrapped in warm corn tortillas.
🌮 Homemade Enchiladas Verdes (Green Chicken Enchiladas)
📝 Ingredients
For the Salsa Verde:
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1½ lb tomatillos, husked and rinsed
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2–3 serrano or jalapeño peppers (adjust for heat)
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½ white onion, roughly chopped
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2 garlic cloves
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½ cup fresh cilantro
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1 tsp salt (to taste)
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½ tsp ground cumin (optional)
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½ cup chicken broth (or water)
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1 tbsp oil (for sautéing)
For the Filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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1 cup shredded cheese (Monterey Jack, Oaxaca, or mozzarella)
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Salt & pepper to taste
For the Enchiladas:
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10–12 corn tortillas
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½ cup oil (for softening tortillas)
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1½ cups shredded cheese (for topping)
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Mexican crema, sour cream, or crumbled queso fresco (for garnish)
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Fresh cilantro & diced onion (optional garnish)
🍳 Instructions
1. Make the Salsa Verde
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Boil tomatillos, peppers, onion, and garlic in a pot with water for about 7–8 minutes until soft.
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Drain and transfer to a blender.
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Add cilantro, salt, cumin (if using), and broth. Blend until smooth.
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In a pan, heat 1 tbsp oil over medium heat. Pour in the salsa and simmer for 5–7 minutes until slightly thickened. Taste and adjust salt.
2. Prepare the Filling
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Mix shredded chicken with 1 cup of shredded cheese and a few spoonfuls of the salsa. Season with salt and pepper if needed.
3. Soften the Tortillas
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Lightly fry each tortilla in a bit of oil for about 10 seconds per side — just until pliable, not crispy.
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Drain on paper towels.
4. Assemble the Enchiladas
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Preheat oven to 375°F (190°C).
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Pour a thin layer of salsa verde into a baking dish.
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Fill each tortilla with 2–3 tbsp of the chicken mixture, roll tightly, and place seam-side down in the dish.
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Once all are in the dish, pour more salsa over the top to coat generously.
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Sprinkle remaining cheese over the top.
5. Bake
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Cover with foil and bake for 15 minutes.
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Remove foil and bake an additional 10 minutes, or until cheese is bubbly and slightly golden.
6. Serve
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Garnish with crema, queso fresco, cilantro, and diced onions if desired.
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Serve with rice, beans, or a simple avocado salad.
🔄 Variations
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Vegetarian: Use sautéed zucchini, mushrooms, or black beans instead of chicken.
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Creamy Verde Sauce: Blend in ½ cup sour cream or crema with the salsa for a richer sauce.
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Extra Heat: Add more serranos or a dash of hot sauce.