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Enchiladas Verdes (Chicken in Tomatillo Sauce)

Name: Enchiladas Verdes (Chicken in Tomatillo Sauce)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 12 corn tortillas; 500 g cooked chicken breast or thigh, shredded; 600 g fresh tomatillos (or canned), husked; 2 serrano or jalapeño chillies; 1 white onion, quartered; 3 garlic cloves; handful fresh coriander; 100 ml chicken stock; 4 tbsp vegetable oil for frying; 150 ml Mexican crema or sour cream to garnish; 100 g queso fresco or feta to garnish; 0.5 white onion, finely sliced, to garnish; to taste salt

Corn tortillas stuffed with shredded chicken, rolled and smothered in tangy tomatillo salsa verde, topped with crema, queso fresco and onion.

Prep

30 min

Cook

35 min

Servings

Difficulty

Medium

★★★★★

4.8(1,000 ratings)

#mexican#enchiladas#chicken#tomatillo#baked#family-dinner

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About This Recipe

Enchiladas verdes are one of Mexico's most beloved home-cooked dishes — corn tortillas filled with shredded chicken, then doused in a bright, tangy tomatillo salsa verde made with roasted tomatillos, chillies, garlic, onion and coriander. The tortillas are lightly fried in oil before filling (this prevents them from disintegrating in the sauce), then laid in a baking dish, covered in the salsa verde and baked or served immediately. The classic garnishes — Mexican crema, crumbled queso fresco and raw white onion — add richness, saltiness and crunch. Tomatillos (not green unripe tomatoes, but a different fruit with a papery husk) provide the distinctive tart, fruity flavour that defines salsa verde.

Ingredients

Serves 4

12corn tortillas
500 gcooked chicken breast or thigh, shredded
600 gfresh tomatillos (or canned), husked
2serrano or jalapeño chillies
1white onion, quartered
3garlic cloves
handfulfresh coriander
100 mlchicken stock
4 tbspvegetable oil for frying
150 mlMexican crema or sour cream to garnish
100 gqueso fresco or feta to garnish
0.5white onion, finely sliced, to garnish
to tastesalt

Instructions

1
Make salsa verde
Place tomatillos (cut in half), chillies, onion and garlic on a baking tray. Roast at 220°C (430°F) for 15 minutes until charred and softened. Blend with coriander, stock and salt until smooth.
2
Prepare filling
Mix shredded chicken with a few tablespoons of salsa verde and salt to season.
3
Soften tortillas
Briefly fry each tortilla in hot oil for 10 seconds per side — just until pliable but not crispy. Drain on kitchen paper.
4
Fill and roll
Place a spoonful of chicken filling along the centre of each tortilla. Roll tightly and place seam-side down in a baking dish.
5
Sauce and bake
Pour remaining salsa verde over the enchiladas, coating completely. Bake at 180°C (350°F) for 15 minutes until heated through.
6
Garnish and serve
Top with crema, crumbled queso fresco and sliced raw onion. Serve immediately.

Pro Tips

→
Briefly frying the tortillas before filling is essential — it waterproofs them against the sauce.
→
Don't skip the roasting step for the tomatillos — charring adds depth to the salsa.
→
If tomatillos are unavailable, use a jar of good quality salsa verde.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Enchiladas rojas: use a red dried chilli sauce instead of salsa verde.
•
Cheese enchiladas: fill with a mixture of melted Oaxacan and Chihuahua cheese for a vegetarian version.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Assembled but unbaked enchiladas keep in the fridge for up to 1 day. Bake just before serving.

History & Origin

Enchiladas are ancient — corn tortillas dipped in chilli sauce appear in Aztec codices. The modern enchilada format, stuffed and rolled, developed in central Mexico and spread across the country and into the American Southwest.

Frequently Asked Questions

Can I use flour tortillas?

Corn tortillas are traditional and hold up better under sauce. Flour tortillas work but become soft and sticky more quickly.

What are tomatillos?

Tomatillos are a small green fruit covered in a papery husk, related to the cape gooseberry. They are tart and fruity, quite different from green tomatoes.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

Nutrition Facts

Per serving · 4 servings total

Calories480kcal

Protein34g

Carbohydrates46g

Fat18g

Fiber6g

Protein34g

Carbs46g

Fat18g

Time Summary

Prep time30 min

Cook time35 min

Total time65 min

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About This Recipe

Ingredients

Serves 4

12corn tortillas

500 gcooked chicken breast or thigh, shredded

600 gfresh tomatillos (or canned), husked

2serrano or jalapeño chillies

1white onion, quartered

3garlic cloves

handfulfresh coriander

100 mlchicken stock

4 tbspvegetable oil for frying

150 mlMexican crema or sour cream to garnish

100 gqueso fresco or feta to garnish

0.5white onion, finely sliced, to garnish

to tastesalt

Instructions

Make salsa verde

Place tomatillos (cut in half), chillies, onion and garlic on a baking tray. Roast at 220°C (430°F) for 15 minutes until charred and softened. Blend with coriander, stock and salt until smooth.

Prepare filling

Mix shredded chicken with a few tablespoons of salsa verde and salt to season.

Soften tortillas

Briefly fry each tortilla in hot oil for 10 seconds per side — just until pliable but not crispy. Drain on kitchen paper.

Fill and roll

Place a spoonful of chicken filling along the centre of each tortilla. Roll tightly and place seam-side down in a baking dish.

Sauce and bake

Pour remaining salsa verde over the enchiladas, coating completely. Bake at 180°C (350°F) for 15 minutes until heated through.

Garnish and serve

Top with crema, crumbled queso fresco and sliced raw onion. Serve immediately.

Pro Tips

→

Briefly frying the tortillas before filling is essential — it waterproofs them against the sauce.

→

Don't skip the roasting step for the tomatillos — charring adds depth to the salsa.

→

If tomatillos are unavailable, use a jar of good quality salsa verde.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Enchiladas rojas: use a red dried chilli sauce instead of salsa verde.

•

Cheese enchiladas: fill with a mixture of melted Oaxacan and Chihuahua cheese for a vegetarian version.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.