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Enchiladas Verdes

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Enchiladas verdes are a traditional Mexican dish made with corn tortillas rolled around a savory filling and topped with tangy, slightly spicy green salsa, usually made from tomatillos and green chilies. They’re baked until warm and served with toppings like cheese, cream, and fresh cilantro.

Ingredients

Scale
  • 12 corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups salsa verde (made from tomatillos, green chilies, onion, garlic, and cilantro)
  • 1 cup shredded Monterey Jack or queso fresco
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced onion (optional)
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh lime wedges (for serving)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat the vegetable oil in a skillet and lightly fry each tortilla for a few seconds on each side until pliable. Drain on paper towels.
  3. Spread 1/2 cup of salsa verde on the bottom of a baking dish.
  4. Fill each tortilla with shredded chicken and a little cheese, roll them up, and place seam side down in the baking dish.
  5. Pour the remaining salsa verde evenly over the enchiladas.
  6. Top with the rest of the cheese.
  7. Bake for 15–20 minutes, or until heated through and the cheese is melted.
  8. Drizzle with Mexican crema, sprinkle with cilantro and diced onion if desired, and serve with lime wedges.

Notes

  • You can substitute the chicken with beans or vegetables for a vegetarian version.
  • Homemade salsa verde gives a fresher, more vibrant flavor.
  • For spicier enchiladas, add extra jalapeños or serrano peppers to the salsa verde.

Nutrition

Keywords: enchiladas verdes, Mexican recipe, chicken enchiladas, salsa verde, baked enchiladas

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