recipe for enchiladas verdes of chicken
The Best recipe for enchiladas verdes of chicken
Oh, I’ll be honest—enchiladas verdes are one of my favorite things to make. There’s something about the deep, smoky flavor of the tomatillo sauce, the tender chicken wrapped just right, and the way it all comes together so simply yet so well. It’s that kind of dish that feels like home, whether you’re serving it for a casual weeknight meal or a bigger gathering with family and friends. My kids always ask for them, and honestly, I don’t blame them. They’re not just filling—they’re comforting, and the green sauce gives them a nice, fresh kick that’s satisfying but not too heavy. Plus, it’s a great way to get more veggies into the family without making them feel like they’re eating something “healthy” they don’t actually like.
I love this recipe because it’s flexible. You can make it with chicken or beef, or even swap out the tortillas for corn if you prefer. It’s perfect for meal prep too—cooking the chicken ahead and reheating the enchiladas with a quick sauce update keeps them fresh and tasty for days. And the health benefits? Well, the tomatillo sauce is packed with antioxidants, and the chicken is lean protein if you’re watching your portions. It’s not some fancy, complicated dish, but it’s always a crowd-pleaser. My husband says it’s his favorite way to eat dinner, and my kids swear by it for their lunches—it’s that kind of recipe that just keeps getting better the more you make it.
Enchiladas Verdes de Pollo
Delicious green enchiladas filled with tender chicken, topped with a zesty tomatillo sauce, and served with a creamy avocado crema for a refreshing Mexican-inspired dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
- 1.5 lbs boneless chicken thigh
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 2 cups tomatillos, husked and rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt to taste
- 2 tbsp vegetable oil
- 1 cup Mexican crema (or sour cream)
- ½ cup chopped cilantro
- 1 avocado, sliced
- Juice of 1 lime
- Salt to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C).
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2 For the dough: Mix flour, salt, warm water, and oil. Knead until smooth, then cover and rest for 10 minutes.
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3 For the chicken: Season chicken with cumin, oregano, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium heat until fully cooked (~10 mins). Shred and set aside.
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4 For the sauce: Heat oil in a skillet. Sauté onion, garlic, and jalapeño until soft (~5 mins). Add tomatillos, cumin, oregano, and salt. Simmer for 10 minutes. Blend until smooth, then return to the skillet.
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5 Roll out dough into 8 rectangles. Fill each with chicken, roll tightly, and place in a baking dish. Pour sauce over enchiladas.
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6 Bake for 20 minutes. Remove from oven, top with crema, avocado, cilantro, and lime juice. Return to oven for 5 minutes to melt cheese (if using).
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Oven
- Skillet
- Rolling pin
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Enchiladas Verdes de Pollo Works
This enchiladas verdes recipe is always a solid choice for gatherings because it’s hearty enough to feed a crowd without being too heavy, and the fresh salsa verde keeps things light and flavorful. It’s simple enough to make ahead and reheat, so you won’t stress over last-minute cooking, and the combination of tender chicken and melted cheese makes it a crowd-pleaser every time—especially when families are sharing plates and laughing over the mess. Plus, it’s a great way to bring a little Mexican warmth to any holiday or casual get-together, whether it’s Thanksgiving or just a weeknight with friends.
❓ Frequently Asked Questions About Enchiladas Verdes de Pollo
What is the best way to prepare the chicken for enchiladas verdes?
To prepare the chicken for enchiladas verdes, start by marinating chicken breasts or thighs in a mixture of lime juice, salt, and a pinch of black pepper for about 30 minutes. Cook the chicken in a pan with some oil, seasoning it with cumin, garlic powder, and oregano, then shred it once it’s cooked through. Avoid overcooking it to keep it tender.
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How do I make the authentic green salsa for enchiladas?
For the classic green salsa (salsa verde), blend 1 large tomatillo (or 2 if small), 1 serrano pepper (seeds removed for less heat), 1 small onion (chopped), 1 clove garlic, and 1 tbsp lime juice. Add a pinch of salt and blend until smooth. For extra richness, stir in a small amount of avocado oil or oil from the tomatillos. Adjust seasoning with more salt or lime as needed.
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What type of tortillas should I use for enchiladas verdes?
Use flour tortillas (8–10 inches in diameter) for traditional enchiladas verdes. If you prefer a softer texture, slightly warm them in a dry skillet before filling. Corn tortillas can also work, but they may be too thin and prone to tearing when rolled.
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Should I add cheese to enchiladas verdes, and if so, which kind?
Traditional enchiladas verdes are usually cheese-free, but many add a layer of cotija cheese or queso fresco on top for a tangy contrast. For a richer option, sprinkle shredded Oaxaca cheese or monterey jack before baking. If using cheese, melt it slightly over low heat to prevent it from turning rubbery.
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How do I avoid making enchiladas verdes soggy?
To keep enchiladas verdes crispy and not soggy: 1. Preheat the oven to 375°F (190°C) for even cooking. 2. Layer tortillas and filling in a baking dish, then top with sauce and cheese (if using). 3. Bake uncovered for 15–20 minutes until the tortillas are golden and the filling is bubbly. 4. Broil briefly (2–3 minutes) at the end for extra crispiness if needed. 5. Let them rest for 5 minutes before serving to set the sauce.
