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Enchiladas Verdes with Salsa Verde Recipe

Enchiladas Verdes with Salsa Verde Recipe

Olivia Brooks
This Enchiladas Verdes with Salsa Verde Recipe combines chicken, corn tortillas, tangy green sauce, cheese, and herbs for a vibrant, satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 480 kcal

Equipment

  • Medium saucepan (for salsa verde)
  • Blender or food processor
  • Large skillet
  • Baking dish
  • Tongs
  • Knife and cutting board
  • Measuring cups and spoons.

Ingredients
  

For the Salsa Verde:

  • 500 g tomatillos husked and rinsed
  • 2 –3 green chilies jalapeño or serrano
  • 1 small onion roughly chopped
  • 2 cloves garlic
  • ½ cup fresh cilantro
  • 1 tbsp lime juice
  • ½ tsp salt adjust to taste
  • 1 tbsp olive oil

For the Filling:

  • 2 cups cooked shredded chicken
  • ½ tsp cumin
  • ½ tsp paprika
  • Salt and pepper to taste

For Assembling:

  • 10 –12 corn tortillas
  • 1½ cups shredded mozzarella or Monterey Jack cheese
  • ½ cup sour cream or Mexican crema

Optional Toppings:

  • Sliced avocado
  • Chopped cilantro
  • Pickled onions
  • Crumbled queso fresco

Instructions
 

Step 1: Prepare the Salsa Verde

  • In a saucepan, add tomatillos, green chilies, onion, and garlic. Cover with water and bring to a boil. Cook for about 10 minutes until softened.
  • Drain and transfer everything to a blender. Add cilantro, lime juice, salt, and blend until smooth.
  • The color should be a beautiful bright green, and the aroma—fresh and slightly tangy.

Step 2: Cook the Salsa

  • Heat olive oil in a pan and pour in the blended salsa. Let it simmer for 5–7 minutes.
  • This step deepens the flavor and removes any raw taste from the ingredients.

Step 3: Prepare the Filling

  • In a bowl, mix shredded chicken with cumin, paprika, salt, and pepper. Add a few spoonfuls of salsa verde to keep it moist and flavorful.

Step 4: Warm the Tortillas

  • Lightly warm the tortillas in a skillet or microwave so they become soft and flexible. This prevents them from breaking when rolling.

Step 5: Assemble the Enchiladas

  • Spread a thin layer of salsa verde on the bottom of your baking dish.
  • Take a tortilla, add a portion of chicken filling, roll it up, and place it seam-side down in the dish. Repeat with all tortillas.

Step 6: Add Sauce and Cheese

  • Pour the remaining salsa verde over the enchiladas. Sprinkle shredded cheese evenly on top.

Step 7: Bake

  • Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until the cheese is melted and bubbly.

Step 8: Garnish and Serve

  • Top with sour cream, avocado slices, and fresh cilantro. Serve warm.
Keyword Enchiladas Verdes with Salsa Verde Recipe