Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa

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Cuisine

Mexican

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

370

Enchiladas Verdes are a staple of Mexican home cooking, often passed down through generations and adapted based on what’s fresh and local. This dish gets its signature brightness from tomatillos, a tart green fruit that's roasted or boiled to make the rich, tangy salsa verde.

Blended with fresh cilantro, jalapeños, and lime, the sauce is a vibrant contrast to the creamy shredded chicken filling and melted cheese on top.

While the traditional version uses corn tortillas and homemade salsa, you can adapt this dish based on time and taste. Use leftover or rotisserie chicken to speed things up, add extra jalapeños for heat, or even fold in sautéed vegetables for a meatless version.

The entire dish bakes into a bubbling casserole that’s equal parts zesty, cheesy, and soul-satisfying — perfect for family dinners, potlucks, or anytime you’re craving a little warmth with your meal.

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Ingredients

For the Salsa Verde

1 lb tomatillos, husked and rinsed
1 jalapeño pepper, stemmed (seeded for less heat)
1/2 white onion
2 cloves garlic
1/2 cup fresh cilantro leaves
1 tablespoon lime juice
Salt to taste

For the Enchiladas

2 cups cooked shredded chicken (rotisserie works great)
8 corn tortillas
1/2 cup sour cream
1 cup shredded Monterey Jack or Oaxaca cheese
1/2 cup crumbled queso fresco (optional)
1/4 cup chopped fresh cilantro (for garnish)
1 tablespoon vegetable oil (for softening tortillas)

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Directions

Preheat oven to 375°F (190°C).
Make the salsa verde: In a saucepan, bring tomatillos, jalapeño, onion, and garlic to a boil in water. Simmer for 10 minutes or until softened. Drain and blend with cilantro, lime juice, and salt until smooth.
Lightly oil a skillet and heat each tortilla for 10–15 seconds per side to make them pliable.
In a mixing bowl, combine shredded chicken with 1/3 cup of the salsa verde and 2 tablespoons sour cream.
Spoon chicken filling into tortillas, roll up, and place seam-side down in a baking dish.
Pour remaining salsa verde over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes until bubbly and cheese is melted.
Garnish with queso fresco, sour cream dollops, and chopped cilantro.

Nutrition

Serving Size: 1
per serving: Calories; 370

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 7 grams; 35%
Cholesterol: 80 milligrams; 27%
Sodium: 550 milligrams; 24%
Carbs: 29 grams; 11%
Protein: 26 grams
Sugar: 4 grams
Fiber: 4 grams

10 Tips for when cooking this dish

Use very ripe tomatillos for the best salsa flavour.
Seed the jalapeño if you prefer mild heat.
Lightly fry or steam tortillas to prevent cracking.
Don’t overstuff the tortillas — 2 tbsp filling is perfect.
Use a rotisserie chicken to save time.
Add cheese inside the enchiladas for a creamier centre.
Bake uncovered for a browned cheese topping.
Broil the top for 1–2 minutes for extra colour.
Make salsa verde ahead and refrigerate up to 3 days.
Serve with lime wedges and a drizzle of crema for extra pop.

Serve it with suggestions

Mexican rice and refried beans
Guacamole and tortilla chips
Cabbage slaw with lime
Black bean salad
Iced horchata or hibiscus tea

FAQs

Q: Can I use store-bought salsa verde?
A: Yes, but homemade adds better freshness and depth of flavor.

Q: Can I freeze enchiladas verdes?
A: Absolutely. Assemble, cover tightly, and freeze before baking. Thaw overnight before cooking.

Q: Can I use flour tortillas?
A: You can, but corn tortillas are traditional and offer better texture.

Q: What’s the best chicken for this recipe?
A: Shredded rotisserie or leftover grilled chicken both work beautifully.

Q: Are enchiladas verdes spicy?
A: They have mild heat, but you can control it by adjusting the jalapeños.

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Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa