Enchiladas verdes. Soft and warm tortillas stuffed with shredded chicken, melty cheese and salsa verde rolled to perfection, nestled together and smothered in spicy salsa verde and topped with more cheese. These enchiladas are served with crema, lettuce and queso fresco. They’re flavorful and super easy to make. The perfect weeknight meal.
These enchiladas were so good I wanted to cry. They literally brought me back to what I used to eat growing up in California. They taste so authentic and were so easy to make. If you tried my award winning enchiladas let me just say, this recipe is even better!
Table of Contents
What’s Enchiladas Verdes?
Also known as green enchiladas is a popular Mexican dish. The dish is made using green enchiladas sauce that’s made with tomatillos, Serranos, cilantro, onion, garlic and lime juice. The sauce is simmered for a few minutes. Then the tortilla can either be dipped in the salsa verde or smothered in the salsa verde.
The tortillas are stuffed with shredded chicken, cheese and salsa verde. Then topped with more salsa verde and cheese. The enchiladas are baked in the oven until the cheese is bubbly.
Being from California, I take my Mexican food VERY seriously. Tex-max doesn’t cut it for me here in Texas, so I made it a point to master making all my favorites at home. And y’all these enchiladas did not disappoint.
They’re spicy, cheesy and so so good. Let’s get into how to make it.
Ingredients for Enchiladas Verdes
- Chicken- I prefer to use chicken thighs. You can also use breasts or tenderloins.
- Cheese- I used a combination of Monterrey jack cheese and mozzarella.
- Tortillas- use whatever you prefer. I ended up using both flour and corn because my boyfriend and I like both. I love using the tortillas from Guerrero .
- Onions- yellow and white onions were used in this recipe.
- Garlic- you already know fresh is best. and the more, the better!
- Bay Leaf
- Seasonings- I used a combination of seasonings for this dish. check the details on the recipe.
For the salsa verde
I highly recommend making it at home. It’s super easy to do and tastes way better than store bought.
- Tomatillos
- Peppers- I used a combination of serranos and jalapeños. Remove the seeds if you’d like a more mild sauce.
- White Onion
- Cilantro
- Garlic
- Seasonings- I used a combination of seasonings to season this delicious sauce.
- Chicken broth or Water- you can use chicken broth for additional flavor or the water the tomatillos were boiled in.
- Lime Juice- I like the bright and tanginess this adds to sauce. It also cuts the heat of the peppers a tad.
How to make Salsa Verde
Salsa verde is very simple to make and absolutely delicious. The extra step of making it at home makes your enchiladas that much better. However if you’re short on time, feel free to cut this step and use your favorite store-bought salsa verde.
First, peel and clean the tomatillos in vinegar and water. Tomatillos have a naturally sticky coating on the outside of them. be sure to clean them before you cook. Then add them to a pot and boil the tomatillos and peppers of choice. Boil until they turn a army green color. The color indicates that they’re cooked through.
Remove from the pot and allow to cool. Add the tomatillos and peppers to a blender with white onion, garlic, cilantro, chicken bouillon, salt, cumin, and chicken broth or some of the boiled water and a squeeze of lime juice. Blend until smooth. Taste and adjust seasonings/salt if needed.
Tips to making the best Enchiladas Verdes
- If you can, use fresh ingredients. It makes a huge difference. If you have to use store bought I highly recommend this green enchiladas sauce. It’s my favorite.
- Boil your tomatillos. I’ve roasted them before, but they tend to take forever to roast on the stove top and don’t always cook evenly. You can also slow roast them in the oven for a more roasted/charred flavor.
- Dip the tortilla in salsa verde for more flavor and more saucy enchiladas.
- For an amazing cheese pull, use mozzarella. It’s stringy texture makes it ideal to use.
- Use toppings- add your favorite toppings to your enchiladas to elevate it even more!
More delicious recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try these Enchiladas Verdes please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Enchiladas Verdes
Ingredients
- 14 Tortillas flour or corn
- 1 cup Mozzarella cheese
- 1 cup Monterrey jack cheese
For the chicken filling
- 4-6 chicken thighs
- 1/2 yellow onion
- 1 tbsp chicken bouillon
- 1 tsp salt
- 2 bay leaves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp Goya All purpose seasoning or salt
- 1 cup mozzarella cheese optional
For the Salsa Verde
- 6-8 tomatillos
- 2-3 chile serranos use to your discretion
- 1 jalapeno
- ¼ white onion
- 1/2 bunch cilantro
- 2 garlic cloves
- 1/4 cup chicken broth or water
- 1-2 tsp chicken bouillon
- ½ lime juice
- salt and pepper to taste
Toppings
- Lettuce
- Queso fresco
- Crema/sour cream
Instructions
- Preheat oven to 375
- In a large pot, boil chicken thighs over medium high heat with 2 bay leaves, 1 tbsp of chicken bouillon, salt, 2 garlic cloves and 1/2 yellow onion. Boil the chicken for about 30 minutes or until cooked through. Once boiled, remove chicken from the pot, allow it to cool then shred chicken with a hand mixer or forks
For the salsa verde
- Peel and wash tomatillos. Add to a pot of water and boil tomatillos, serrano and jalapeños until the color changes to a deep green, about 20 minutes. Add to a blender and allow to cool. Then blend with chicken broth.
- Next, add in white onion and garlic, cilantro, salt, pepper, chicken bouillon, cumin if desired and lime juice. Blend until smooth. Taste and adjust seasonings if needed.
- To a pot or skillet, simmer the salsa verde for 5 minutes over medium heat.
How to assemble
- Season shredded chicken with garlic powder, onion powder and cumin. Mix well. Then add in shredded mozzarella and mix to combine.
- Lightly fry the corn tortillas in oil or (heat tortillas in the microwave) then place chicken and cheese mixture in the center of the tortilla. Roll the tortillas up and place in a prepared baking dish. Repeat steps until the filling is gone.
- Top the tortillas with the salsa verde and then top with shredded cheese. Bake in a 375 degree oven until the cheese is melted and bubbly. About 25 minutes.
- Serve with Mexican red rice and pinto beans- Top with queso fresco, sour cream, and shredded lettuce and enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
