Enchiladas Verdes

Enchiladas is one of the most widely known Mexican dishes in the US. Odds are that most people in the country have eaten this delicious dish at least once in their lifetime. Enchiladas come in many flavors, sizes and colors, from the most common red enchiladas to the Puebla mole ones. They can be stuffed with chicken, pork, beef or even vegetables, so the variety of this dish is huge.

Here I will share the recipe for the Enchiladas verdes de pollo (green chicken enchiladas) but you can change any of the ingredients at any time to suit your tastes.

This recipe might look difficult because it requires assembling the enchiladas quickly to avoid getting cold.  However, after the first batch is ready you will discover that there is not much to it. Just try to have fun while making them!


Enchiladas Verdes
Recipe type: Main
Cuisine: Mexican
The cheese I used for this recipe is called Chihuahua cheese and it can be found in any Mexican store and even some big grocery chains. This cheese can be replaced with any other melting cheese. There is a variation of this dish called Enchiladas suizas (Swiss enchiladas) The difference is that some sour cream is added to the sauce while cooking to make it have the consistency of gravy and its served (I believe) with Swiss cheese. Like I mentioned before, the stuffing can be any other kind of meat of vegetable. Like many of the recipes I publish here, this one is open to experimentation and new combinations.
  • •1 Chicken breast shredded
  • •1 lb Tomatillos
  • •2 Jalapeño peppers
  • •1 White onion
  • •8-10 corn tortillas
  • •2 garlic cloves
  • •1 lb Chihuahua cheese
  • •1 cup Chicken broth
  • •Vegetable Oil
  • •Fresh cilantro
  • •Salt
  1. **For the Green Sauce:
  2. Place tomatillos and jalapeño peppers in a saucepan and add just enough water to cover them.
  3. Bring it to a boil and reduce the heat to medium for about 5 minutes.
  4. Blend tomatillos, peppers, garlic cloves, 4 or 5 cilantro springs and ½ onion with some of the water from the saucepan until you get a puree.
  5. Return to the saucepan and add chicken broth.
  6. Let it cook for about 10 minutes on medium heat.
  7. Add salt to adjust seasoning.
  8. Reduce heat to low or warm to keep it warm while assembling the enchiladas.
  9. **For the Tortillas:
  10. Heat in another pan about ½ inch of vegetable oil.
  11. Dip the edge of a tortilla in the oil. If it sizzles the oil is hot enough to fry the tortillas.
  12. Dip one tortilla a time for just 3 or 4 seconds per side. This will make the tortillas soft.
  13. Place the tortillas on a plate and let them cool just enough to be able to handle them.
  14. **The Assembly:
  15. Place some shredded chicken in the middle of the tortilla and fold.
  16. Do this with the rest of the tortillas placing them on the plate where they will be finally served.
  17. Place some cheese strips on top of the tortillas.
  18. Add about ½ cup of the sauce on top of the enchiladas and cook in the microwave oven for about 2 minutes.
  19. When the enchiladas come out of the oven, you can top them off with sour cream, slices of onion and cilantro leaves and serve with refried beans or Mexican rice.







Buen provecho!


  • Ben:

    Where are you? Did you prepare the “chilaquiles”? How did it go? I hope that you’ve already tried them and enjoyed them.

    Hugs and kisses.


  • Hey Ben, thanks for dropping by – I don’t know much about Mexican Food – but this dish looks delicious! – I might have a Fiesta night and give it a try. cheers Lyn

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