Name: Enchiladas Verdes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 10–12 corn tortillas; 2 cups (300 g) cooked shredded chicken; 1 lb (450 g) tomatillos, husked and rinsed; 1/2 medium onion; 2 cloves garlic; 1–2 jalapeño or serrano peppers; 1/2 cup fresh cilantro; 1/2 cup (120 ml) vegetable or chicken broth; 2 tbsp olive oil; 1 tsp salt, or to taste; 1/2 tsp black pepper; 1/2 cup (120 g) sour cream; 1 cup (100 g) queso fresco or shredded cheese

I like to make enchiladas verdes when I’m craving something vibrant, comforting, and full of flavor. The tangy green sauce combined with tender tortillas and a savory filling creates a dish that feels both fresh and satisfying. It’s one of those meals that always brings warmth to the table.

Why You’ll Love This Recipe

I love how this recipe delivers bold, zesty flavors with relatively simple ingredients. The green sauce gives it a bright and slightly tangy taste that sets it apart from other enchiladas. I also enjoy how versatile it is, since I can fill it with chicken, cheese, or other ingredients depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
corn tortillas
cooked shredded chicken
tomatillos
onion
garlic
jalapeño or serrano pepper
cilantro
vegetable or chicken broth
olive oil
salt
black pepper
sour cream
queso fresco or shredded cheese

Directions

I start by preparing the green sauce. I boil the tomatillos, onion, garlic, and peppers until softened, then blend them with cilantro and a bit of broth until smooth.

In a pan, I heat a little oil and lightly fry the tortillas just until they soften. This helps them hold their shape when I fill them.

I dip each tortilla into the green sauce, then fill it with shredded chicken and roll it up. I place the filled tortillas in a baking dish.

Once all the enchiladas are arranged, I pour more green sauce over the top and sprinkle with cheese.

I bake them in a preheated oven at 180°C (350°F) for about 20 minutes, until heated through and the cheese melts.

I serve them warm, topped with sour cream and extra cilantro if I like.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

I sometimes make a vegetarian version using beans or sautéed vegetables instead of chicken.
I like to add avocado slices on top for extra creaminess.
For a spicier version, I include more peppers in the sauce.
I occasionally use different cheeses for a unique flavor twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use the oven or microwave until warmed through. If they seem a bit dry, I add a little extra sauce before reheating.

FAQs

Can I make enchiladas verdes ahead of time?

Yes, I often assemble them in advance and bake them when I’m ready to serve.

Can I freeze enchiladas verdes?

I can freeze them before or after baking, making sure they are well covered.

What can I use instead of tomatillos?

If I can’t find tomatillos, I sometimes use green tomatoes, though the flavor will be slightly different.

How do I keep tortillas from breaking?

I lightly fry or warm them before filling to make them more flexible.

Are enchiladas verdes very spicy?

They can be mild or spicy depending on how many peppers I use.

Conclusion

I find enchiladas verdes to be a delicious and comforting dish that’s full of fresh, bold flavors. It’s easy for me to customize and always satisfying to serve. Whether for a family meal or a casual gathering, it’s a recipe I keep coming back to.