Tangy green salsa over cheesy rolled tortillas
Chicken Enchiladas Verdes
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
6
12 enchiladas
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Corn tortillas stuffed with shredded chicken and cheese, smothered in a vibrant tomatillo green salsa, and baked until bubbly. A Mexican comfort food classic.
Cuisine: Mexican
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Gluten-Free
Quick Summary
50 min total time|6 servings|Medium difficulty
Corn tortillas stuffed with shredded chicken and cheese, smothered in a vibrant tomatillo green salsa, and baked until bubbly. A Mexican comfort food classic.
MexicanGluten-Free
Sarah Chen
(Updated )
Enchiladas verdes are the tangy, herby counterpart to the more common red enchilada. The green salsa — made from roasted tomatillos, jalapenos, and cilantro — has a brightness and freshness that pairs beautifully with the rich, cheesy filling.
The beauty of enchiladas is that they are essentially an assembly project. Once you have your salsa and shredded chicken, it is just roll, line up, sauce, cheese, and bake. They come out of the oven bubbly and golden, ready to be demolished with guacamole and sour cream.
Ingredients
- 3 cups shredded cooked chicken (rotisserie works great)
- 12 corn tortillas
- 1 lb tomatillos, husked and rinsed
- 2 jalapeno peppers
- 1 small onion, quartered
- 2 cloves garlic
- 1/2 cup fresh cilantro
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- Vegetable oil for dipping tortillas
Instructions
- 1
Preheat oven to 425°F. Place tomatillos, jalapenos, onion, and garlic on a sheet pan. Roast for 15 minutes until tomatillos are soft and slightly charred.
- 2
Blend the roasted vegetables with cilantro, 1/2 cup water, and salt until smooth. Reduce oven to 375°F.
- 3
Heat a thin layer of oil in a skillet. Quickly dip each corn tortilla in the hot oil for 5 seconds per side to soften. Drain on paper towels.
- 4
Mix shredded chicken with 1 cup cheese and 1/4 cup of the green salsa. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- 5
Pour remaining green salsa over the enchiladas and sprinkle with the remaining 1 cup of cheese.
- 6
Bake for 20-25 minutes until the cheese is melted and bubbly. Let cool 5 minutes, then top with sour cream, extra cilantro, and diced avocado.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
TomatillosCanned tomatillos
Convenient and available year-round. No roasting needed.
Monterey Jack cheeseOaxaca or queso asadero
Both are traditional Mexican melting cheeses with great flavor.
Sour creamMexican crema
Crema is thinner and tangier — the traditional topping for enchiladas verdes.
Tips & Storage
Pro Tips
Dipping corn tortillas in hot oil prevents them from cracking when rolled — do not skip this step.
If you want a shortcut, use jarred salsa verde instead of making it from scratch.
For extra heat, leave the seeds in the jalapenos or add a serrano pepper.
Leftover rotisserie chicken is the fastest route to great enchiladas.
Storage
Cover with foil and refrigerate for up to 4 days. Enchiladas actually taste great the next day as the flavors meld.
Reheating
Reheat covered with foil in a 350°F oven for 15-20 minutes until warmed through and bubbly.
Nutrition Facts
Per serving (2 enchiladas) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates24g
Fat20g
Fiber3g
Sugar4g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use flour tortillas?
- You can, but corn tortillas are traditional for enchiladas and hold up better under the sauce.
- What if I cannot find fresh tomatillos?
- Canned tomatillos work well. Drain them and blend with the other salsa ingredients without roasting.
- Can I freeze these?
- Yes, assemble without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 15 extra minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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