Enchiladas verdes are a bright Mexican comfort food of rolled tortillas, tender chicken, and roasted tomatillo sauce.
Roasting the tomatillos adds gentle char and sweetness, while crema and queso fresco soften the sauce’s lively acidity.
Warm the tortillas before rolling so they stay flexible and do not split around the filling.
Serving Suggestions
Serve with refried beans, Mexican rice, sliced avocado, and extra lime for a complete family-style meal.
Recipe Notes
Assemble up to one day ahead and refrigerate covered. Add 10 minutes to the baking time if starting cold.
Mexican Enchiladas Verdes with Chicken
Rolled corn tortillas filled with chicken and covered in roasted tomatillo sauce, crema, queso fresco, and cilantro.
Equipment
- Baking dish
- Sheet pan
- Blender
- Large skillet
Ingredients
Tomatillo sauce
- 1 1/2 lb tomatillos husked and rinsed
- 2 medium poblano peppers stemmed
- 1 medium white onion quartered
- 3 cloves garlic unpeeled
- 1 cup chicken stock
- 1/2 cup fresh cilantro plus more to finish
- 1 tsp ground cumin
- 2 tbsp neutral oil
Filling and assembly
- 1 1/2 lb cooked shredded chicken
- 12 pieces corn tortillas warmed
- 1/2 cup Mexican crema or sour cream
- 4 oz queso fresco crumbled
- 1 medium lime cut into wedges
Instructions
Roast the sauce ingredients:
- Heat the oven to 425°F (220°C). Arrange the tomatillos, poblanos, onion, and garlic on a sheet pan and roast until charred and tender, 20 to 25 minutes.
- Peel the garlic and transfer the roasted vegetables to a blender with the stock, cilantro, cumin, and salt. Blend until smooth.
Cook the sauce:
- Heat the oil in a skillet. Pour in the blended sauce and simmer for 8 to 10 minutes until slightly thickened. Taste and adjust the seasoning.
Roll and bake:
- Heat the oven to 375°F (190°C). Dip each tortilla in the warm sauce, fill with chicken, roll, and place seam-side down in a baking dish.
- Cover with the remaining sauce and bake for 15 minutes. Finish with crema, queso fresco, cilantro, and lime.
Notes
- For a milder sauce, remove the poblano seeds before roasting.
- Warm tortillas briefly in a skillet or microwave so they roll without cracking.
Nutrition
Calories: 480kcalCarbohydrates: 43gProtein: 32gFat: 22gSaturated Fat: 7gCholesterol: 80mgSodium: 720mgFiber: 7gSugar: 7g