🇲🇽 Mexico · Food
Enchiladas Verdes
By eatmundo · August 3, 2026
Tangy, vibrant, and comforting, these enchiladas feature lightly fried corn tortillas stuffed with shredded chicken and bathed in a zesty tomatillo-based salsa verde.
Ingredients
check them off as you prepareHow to Make It
- 1
Poach 500 g chicken breast in boiling water for 15 minutes, let cool, and shred with two forks.
- 2
Boil 400 g tomatillos and 2 serrano peppers in a pot of water for 8 minutes until they change color, then drain.
- 3
Blend the boiled tomatillos, serrano peppers, half an onion, and a handful of cilantro until smooth, adding salt to taste.
- 4
Heat 200 ml oil in a shallow pan and lightly fry each of the 12 corn tortillas for 10 seconds per side; drain on paper towels.
- 5
Pour the green sauce into a clean pan and simmer over medium heat for 5 minutes, ensuring the flavors meld.
- 6
Fill each warm tortilla with shredded chicken, roll them tightly, and place in a baking dish seam-side down.
- 7
Pour the hot green sauce generously over the rolled tortillas, covering them completely.
- 8
Drizzle with 150 ml sour cream and garnish with chopped onion and cilantro before serving immediately.
Frequently Asked Questions
Can I bake them?+
Yes, after adding the sauce and cream, you can bake at 180°C for 10 minutes to heat through perfectly.
What if tomatillos aren't available?+
You can substitute with canned tomatillos, but fresh is vastly superior for that signature sharp, tangy flavor.
Do I have to fry the tortillas?+
Frying them for a few seconds keeps them from breaking or turning soggy when you add the hot sauce.
How spicy are these?+
Serrano peppers provide a medium heat. For milder enchiladas, remove the seeds from the peppers before blending.
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