Enchiladas verdes (enchiladas with green sauce) recipe

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A healthy, delicious chicken enchiladas recipe, ready in 45 minutes. Corn tortillas are filled with cooked shredded chicken, rolled and topped with a tomatillo based sauce and cheese and baked in the oven until bubbly. The enchiladas can be served with typical Mexican condiments such as sour cream, sliced onions and guacamole.

Preparation time: 5 minutes, Cooking time: 45 minutes, Serves: 4 - 6 

This recipe is great for leftover chicken.


For the green sauce (salsa verde)
1 1/2 lb tomatillos, husks removed
1/2 medium yellow onion, peeled and roughly chopped
3 cloves garlic, peeled
1 -2 serrano chiles (adjust to taste), sliced in half, seeds and stems removed
1 cup fresh cilantro (coriander) leaves and stems
Salt to taste

For the enchiladas
2 Tbsp vegetable oil
12 corn tortillas
3 cups cooked chicken, shredded
2 cups (8 ounces) shredded Jack or cheddar cheese
Sour cream
1/2 medium onion, peeled, and sliced into rings
2 avocados, peeled, pitted and cubed


Make the green sauce
In a large pot over high heat add 3 cups of water, the tomatillos, onion, garlic, chiles and cilantro. Bring to a boil and cook for 10 to 15 minutes, stirring often, until the tomatillos start to change color. Turn the heat off and let it cool down for 10 to 15 minutes.

Empty the tomatillo mixture into a blender and process until you get a smooth mixture. Empty the mixture into a bowl and set aside.

Prepare for the assembly of the enchiladas
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 

Assemble the enchiladas
Lightly grease a 9x13 inch baking dish and spread 1 cup of the salsa on the bottom. In a skillet, heat up the vegetable oil on medium-low heat. Heat the tortillas one by one in the skillet for 15 to 20 seconds per side. Keep tortillas covered with a cloth. 

To assemble the enchiladas, take a tortilla, place 1/4 cup of the cooked chicken along the center and roll it. Place tortilla in the baking dish seam side down and repeat.

Pour the tomatiillo sauce over the tortillas and top with the shredded cheese. Bake uncovered for 15 minutes or until the cheese is melted and bubbly. Serve immediately topped with sour cream, onion slices and avocados.

Notes and tips

To cook your chicken do the following:

Place 2 large chicken fillets (without the skin) in a cooking pot. Add 1/2 an onion, 1 or 2 halved garlic cloves, 1/2 teaspoon of cumin powder and 1/2 teaspoon of dried oregano, 1 bay leaf and season with salt and pepper to taste. Cover with hot water and bring to a boil. Lower heat and simmer covered for 20 to 25 minutes or until the meat is cooked through.

Remove from the pot and let sit until cold enough to handle. Shred it using your fingers or a fork.

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