Homemade Enchiladas Verdes

Here is a proper homemade recipe for Enchiladas Verdes — a classic Mexican dish made with green tomatillo sauce, tender chicken, and corn tortillas.

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Enchiladas Verdes (Green Enchiladas)

Servings: 4–6

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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Ingredients

For the Green Sauce:

• 1 lb (450 g) tomatillos, husked and rinsed

• 2–3 serrano or jalapeño peppers (adjust for heat)

• 2 cloves garlic

• ¼ cup chopped onion

• ½ cup fresh cilantro leaves

• ½ cup chicken broth or water

• ½ tsp salt (or to taste)

For the Filling:

• 2 cups cooked, shredded chicken (poached or rotisserie)

• Salt and pepper, to taste

For the Assembly:

• 12 corn tortillas

• 1 cup grated cheese (such as Oaxaca, Monterey Jack, or mozzarella)

• ½ cup crema or sour cream (optional)

• Oil for softening tortillas

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Instructions

1. Make the Green Sauce:

1. In a saucepan, combine tomatillos and peppers. Cover with water and bring to a boil. Simmer for 10 minutes, or until tomatillos are soft and pale green.

2. Drain and transfer to a blender. Add garlic, onion, cilantro, chicken broth, and salt.

3. Blend until smooth. Taste and adjust seasoning if needed.

4. (Optional) Pour the sauce into a skillet and simmer for 5–10 minutes for a deeper flavor.

2. Prepare the Filling:

1. Combine the shredded chicken with ½ cup of the green sauce.

2. Season with salt and pepper to taste.

3. Soften the Tortillas:

1. Heat a bit of oil in a skillet over medium heat.

2. Quickly fry each tortilla for about 5 seconds per side to make them pliable.

3. Drain on paper towels.

4. Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).

2. Spread a few spoonfuls of green sauce on the bottom of a baking dish.

3. Fill each tortilla with a couple of tablespoons of chicken mixture and a bit of cheese.

4. Roll tightly and place seam-side down in the dish.

5. Pour the remaining green sauce over the top and sprinkle with remaining cheese.

5. Bake:

1. Cover the dish with foil and bake for 20 minutes.

2. Remove foil and bake uncovered for another 5–10 minutes, or until cheese is melted and bubbly.

6. Serve:

1. Drizzle with crema or sour cream if using.

2. Garnish with chopped onions, cilantro, or avocado slices if desired.

3. Serve hot with rice and beans.

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Let me know if you’d like a vegetarian version, store-bought salsa verde alternative, or tips for making it spicier or milder.