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Mexican

Chicken Enchiladas Verdes

Mexican chicken enchiladas in a bright tomatillo salsa verde, finished with queso fresco and crema.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Chicken Enchiladas Verdes

50 mintotal

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Oven.

Fifty minutes. Make the salsa verde first and keep it hot — the tortillas have to be filled and rolled while they are still warm.

Method

  1. Simmer the tomatillos and jalapeño in water until the tomatillos turn olive-green and soften, then drain them.

  2. Blend the softened tomatillos and jalapeño with garlic, part of the onion, fresh coriander, chicken stock, lemon juice, salt, and black pepper until smooth.

  3. Heat part of the measured cooking oil in a pan, add the salsa verde, and simmer until it thickens slightly and tastes balanced.

  4. Warm the corn tortillas briefly with the remaining cooking oil until flexible but not crisp.

  5. Fill each tortilla with shredded chicken and a little onion, then roll snugly and place seam-side down in a baking dish.

  6. Spoon the hot salsa verde over the rolls, sprinkle with queso fresco, and bake at 190°C until bubbling at the edges.

  7. Finish with Mexican crema and serve hot while the tortillas are soft and saucy.

How to tell it's done

The enchiladas should be saucy and tender, with softened tortillas and bubbling green sauce at the edges.

Getting it right

Tip

Do not overfry the tortillas; they should stay flexible so they roll without cracking.

What to serve it with

Serve with sliced onion, coriander, and a simple salad to balance the rich cheese and sauce.

Common mistakes

The tortillas crack as you roll them.
Warm each one in oil until flexible, and work quickly. A cold corn tortilla splits down the middle; a warmed one rolls without complaint.
The enchiladas go to mush in the oven.
Sauce them just before baking and give them only long enough to heat through. Tortillas sitting in salsa verde for half an hour before the oven dissolve into it.

Substitutions

  • Use Boneless Chicken instead of Boneless Chicken Breast if needed; cook it fully before shredding.
  • Use Green Chilli instead of Jalapeño Pepper if jalapeños are unavailable; heat level may change.
  • Use plain curd whisked smooth instead of Mexican Crema only as a local substitute; this changes the traditional finish and still contains dairy.
  • Check packaged corn tortillas and cheese labels if allergen handling is important.

Storing and reheating

Salsa verde keeps four days in the fridge and freezes for three months; cooked shredded chicken keeps three days. Assembled enchiladas are best baked and eaten the same day — they soften overnight, though many people prefer them that way.