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Chicken Enchiladas Verdes

Corn tortillas filled with shredded chicken and cheese, smothered in a bright, tangy tomatillo salsa verde and baked until bubbling.

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Chicken enchiladas in green sauce with rice and beans on a red plate
Photo: Chicken enchiladas at La Casa Restaurant - January 2023 - Sarah Stierch by Missvain, CC BY 4.0, via Wikimedia Commons

Enchiladas, corn tortillas rolled around a filling and covered with a chili sauce, have been eaten in Mexico since long before the Spanish arrived. Enchiladas verdes are made with a green sauce of tomatillos, chilies, onion and cilantro, which is tangy, bright and only gently spicy. Filled with shredded chicken and cheese and baked until bubbling, they make an easy, crowd-pleasing dinner.

Why this recipe works

  • Roasted tomatillos. Broiling the tomatillos, chilies and onion until charred gives the salsa a deeper, slightly smoky flavor.
  • Warm, pliable tortillas. Corn tortillas crack when cold. Warming them briefly in a little oil, or in the microwave, makes them flexible and helps them hold up in the sauce.
  • Sauce on both sides. A layer of sauce under and over the enchiladas keeps them moist.

What are tomatillos?

Tomatillos look like small green tomatoes wrapped in papery husks. They are tart and citrusy and are the base of most Mexican green sauces. Remove the husks and rinse off the sticky coating before using. If you cannot find them, use 2 cups (480 ml) of good jarred salsa verde.

What to serve with enchiladas

Mexican rice and refried beans, as pictured, plus shredded lettuce, sliced radishes and a dollop of sour cream or Mexican crema. For another family-style bake, try our classic lasagna.

Chicken Enchiladas Verdes

Print recipe

Prep time
Cook time
Total time
Servings
6
Yield
12 enchiladas
Difficulty
Easy
Course
Dinner
Cuisine
Mexican

Ingredients

For the salsa verde

For the enchiladas

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the salsa verde

  1. Heat the broiler (grill). Spread the tomatillos, chilies, onion and garlic on a foil-lined sheet pan and broil for 5 to 7 minutes per side, until charred and soft.

  2. Peel the garlic. Blend everything with the cilantro, broth, salt and lime juice until smooth. Taste and adjust the salt.

Fill and bake

  1. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Spread 1 cup (240 ml) of the salsa in the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.

  2. Mix the chicken with 1 cup (100 g) of the cheese, the sour cream, cumin and ½ cup (120 ml) of the salsa.

  3. Heat the oil in a skillet over medium heat and warm each tortilla for 5 to 10 seconds per side, until pliable. Drain on paper towels.

  4. Fill each tortilla with a scant ¼ cup of the chicken mixture, roll up and place seam side down in the dish.

  5. Pour the remaining salsa over the enchiladas and sprinkle with the remaining cheese.

  6. Bake for 20 to 25 minutes, until bubbling and the cheese is melted.

  7. Top with chopped onion, cilantro and extra sour cream and serve.

Notes

  • For a milder sauce, remove the seeds and membranes from the chilies before roasting.

Tips

  • Poach 1½ lb (680 g) chicken breasts in salted water for 15 minutes, or use rotisserie chicken.

Substitutions

  • Jarred salsa: use 3 cups (720 ml) of good-quality salsa verde.
  • Vegetarian: fill with black beans, roasted sweet potato and cheese.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Freeze baked enchiladas for up to 2 months; reheat covered at 350°F (175°C).
Around the World Pies & Casseroles #casserole #gluten free #mexican #tomatillo

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