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Enchiladas Verdes Recipe

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Authentic and vibrant Enchiladas Verdes featuring tender shredded chicken wrapped in lightly fried corn tortillas, smothered with a tangy homemade tomatillo and serrano pepper salsa, then baked to perfection and topped with classic Mexican garnishes like crema mexicana, queso fresco, fresh onion, and cilantro.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Salsa Verde Ingredients

  • 2 lbs tomatillos (about 16 tomatillos, husked and rinsed)
  • 4 serrano peppers (stem removed)
  • 2 garlic cloves
  • 1/4 onion (rough chopped)
  • 4 cups water (enough to cover the tomatillos)
  • 1 bunch cilantro
  • 1 tsp salt
  • 1 tbsp olive oil

Enchiladas

  • 1 cup canola oil (for frying tortillas)
  • 2 cups shredded chicken
  • 12 corn tortillas
  • Crema mexicana (as desired)
  • Crumbled queso fresco or cotija cheese (as desired)
  • Diced raw onion (as desired)
  • Chopped cilantro (as desired)

Instructions

  1. Prepare the Salsa Verde: Remove the husks from the tomatillos and rinse thoroughly to eliminate stickiness. Place the tomatillos, garlic cloves, serrano peppers, and chopped onion into a stockpot. If you prefer a milder salsa, remove the seeds from the serrano peppers before adding.
  2. Cook the Salsa Ingredients: Add enough water to the pot to cover the tomatillos and other ingredients. Cover the pot and bring it to a boil, then reduce to a simmer and cook for 7–10 minutes until the tomatillos are tender.
  3. Blend the Salsa: Discard the cooking water. Transfer the cooked ingredients to a blender, add salt and the cilantro bunch, then blend until smooth.
  4. Cook the Salsa Verde: Heat the olive oil in the same stockpot you used for boiling. Pour in the blended salsa verde and cook on medium heat for about 10 minutes, stirring occasionally to enhance the flavor. Once done, set aside until ready to use.
  5. Fry the Tortillas: Heat canola oil in a frying pan over medium-high heat. Fry each corn tortilla for about 1 minute on each side until lightly crispy but still pliable. Drain the tortillas on paper towels to remove excess oil. Repeat until all tortillas are fried.
  6. Assemble the Enchiladas: Place a fried tortilla in a baking dish, add approximately 2 tablespoons of shredded chicken, and roll the tortilla tightly with the seam side down. Continue this process with all tortillas and chicken.
  7. Bake the Enchiladas: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the rolled enchiladas for 15 minutes to warm through and meld flavors. Keep the enchiladas warm in the oven until serving.
  8. Serve: Pour a generous amount of the warm salsa verde onto each plate. Place the chicken enchiladas on top of the sauce, then ladle more salsa over them. Garnish with crema mexicana, crumbled queso fresco or cotija, diced raw onions, and chopped fresh cilantro. Serve immediately and enjoy!

Notes

  • For a milder salsa verde, remove the seeds from the serrano peppers before cooking.
  • Frying the tortillas briefly helps prevent sogginess and adds texture.
  • You can substitute shredded rotisserie chicken to save time.
  • Keep cooked enchiladas warm by placing them in a low oven until ready to serve.
  • If you prefer, you can bake the enchiladas uncovered for a slightly crispier top.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesvibe.com/enchiladas-verdes-recipe/