Enchiladas Verdes are a classic Mexican dish featuring corn tortillas stuffed with tender shredded chicken, bathed in a vibrant, tangy salsa verde made from tomatillos, green chiles, and cilantro. The dish is typically topped with crumbled queso fresco, a dollop of crema, and fresh garnishes like sliced onions and cilantro, creating a balance of bright, savory flavors with a mild heat. Often baked until the edges of the tortillas crisp slightly, Enchiladas Verdes are a comforting, crowd-pleasing meal that’s perfect for family dinners or festive gatherings, showcasing the fresh, zesty essence of Mexican cuisine.
Ingredients (Serves 4)
For the Salsa Verde:
- 1 ½ lbs tomatillos, husks removed and rinsed
- 1-2 serrano peppers (adjust for spice preference, or use jalapeños for milder heat)
- 1 small white onion, quartered
- 3 garlic cloves, peeled
- 1 cup fresh cilantro (leaves and tender stems)
- 1 cup chicken broth (or water)
- 1 teaspoon ground cumin
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon vegetable oil
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken or poached chicken breast works well)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 12 corn tortillas
- 1 cup queso fresco, crumbled (or substitute with mild feta)
- ½ cup Mexican crema (or sour cream thinned with a little milk)
- 1 small white onion, thinly sliced into half-moons
- ¼ cup fresh cilantro, chopped
- Optional: sliced radishes or avocado for garnish
For Frying:
- ¼ cup vegetable oil (for lightly frying the tortillas)
Step-by-Step Recipe
Step 1: Prepare the Salsa Verde
- Boil the Tomatillos and Peppers: Place the tomatillos, serrano peppers, quartered onion, and garlic cloves in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 8-10 minutes, or until the tomatillos are soft and turn a dull green color.
- Blend the Salsa: Using a slotted spoon, transfer the cooked tomatillos, peppers, onion, and garlic to a blender. Add the cilantro, chicken broth, cumin, and salt. Blend until smooth, about 1-2 minutes. Taste and adjust seasoning, adding more salt if needed. If the salsa is too thick, add a bit more broth or water to reach a pourable consistency.
- Cook the Salsa: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour the blended salsa into the skillet and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the salsa deepens in color and thickens slightly. Set aside to cool slightly.
Step 2: Prepare the Chicken Filling
- Season the Chicken: In a medium bowl, combine the shredded chicken with cumin, garlic powder, salt, and pepper. Mix well to evenly season the chicken.
- Warm the Chicken (Optional): If the chicken is cold, you can warm it in a small skillet over low heat with a splash of chicken broth to keep it moist. Set aside.
Step 3: Fry the Tortillas
- Heat the Oil: In a medium skillet, heat ¼ cup of vegetable oil over medium heat until shimmering.
- Lightly Fry the Tortillas: Working one at a time, dip each tortilla into the hot oil for 5-10 seconds per side, just until softened and slightly golden but still pliable. Transfer to a plate lined with paper towels to drain excess oil. Repeat with all 12 tortillas. This step prevents the tortillas from breaking when rolled and adds flavor.
Step 4: Assemble the Enchiladas
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Dip the Tortillas in Salsa: Pour about 1 cup of the salsa verde into a shallow dish. Dip each fried tortilla into the salsa, coating both sides lightly.
- Fill the Tortillas: Place a dipped tortilla on a flat surface and add about 2 tablespoons of shredded chicken down the center. Roll the tortilla tightly and place it seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.
- Top with Salsa: Pour the remaining salsa verde evenly over the rolled enchiladas, ensuring they are fully covered. Use a spoon to spread the salsa if needed.
Step 5: Bake the Enchiladas
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the enchiladas are heated through and the edges of the tortillas start to crisp slightly.
- Check for Doneness: The salsa should be bubbling gently around the edges when ready.
Step 6: Garnish and Serve
- Add Toppings: Remove the enchiladas from the oven and let them cool for 2-3 minutes. Drizzle with Mexican crema, then sprinkle the crumbled queso fresco, sliced onions, and chopped cilantro over the top.
- Serve: Serve the enchiladas immediately with optional garnishes like sliced radishes or avocado on the side. Pair with Mexican rice, refried beans, or a simple green salad for a complete meal.
Tips for Success
- Adjusting Spice Level: Serrano peppers vary in heat. For a milder salsa verde, remove the seeds and veins from the peppers before boiling, or use jalapeños instead. For more heat, add an extra serrano or include a few seeds when blending.
- Tomatillo Texture: Don’t overcook the tomatillos—they should be soft but not mushy. Overcooking can make the salsa taste flat.
- Make Ahead: The salsa verde and shredded chicken can be prepared a day in advance and stored in the fridge. Assemble and bake the enchiladas just before serving for the best texture.
- Tortilla Tip: If you’re short on time, you can skip frying the tortillas and warm them in the microwave until pliable (about 20 seconds, wrapped in a damp paper towel). However, frying adds a traditional flavor and texture.
- Cheese Variations: If queso fresco isn’t available, a mild feta or even shredded Monterey Jack can work. Avoid overly melty cheeses like cheddar, as they can overpower the dish.
Serving Suggestion
Enchiladas Verdes are a hearty main dish that pairs beautifully with classic Mexican sides. Serve them with a side of Mexican rice seasoned with tomato and cumin, or creamy refried beans. For drinks, a refreshing agua fresca like jamaica (hibiscus) or a light Mexican lager like Corona complements the tangy salsa verde. These enchiladas are perfect for a cozy dinner or a festive celebration, bringing the bright, comforting flavors of Mexico to your table.
