mexicanenchiladaschickentomatilloclassicbakedintermediate

Enchiladas Verdes

Name: Enchiladas Verdes
Prep time: 15 min
Cook time: 27 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g chicken breast, boneless skinless; 750 ml water; 80 g white onion, halved; 2 garlic cloves, crushed; 5 g fine salt; 350 g tomatillos, husked and rinsed; 2 serrano chillies; 60 g white onion, roughly chopped; 2 garlic cloves; 20 g fresh cilantro leaves and tender stems; 4 g fine salt; 120 ml chicken cooking broth; 5 ml neutral oil; 8 small corn tortillas; 15 ml neutral oil; 60 g sour cream; 80 g queso fresco, crumbled; 5 g fresh cilantro, chopped

These enchiladas verdes are soft corn tortillas filled with tender shredded chicken, covered in a vivid tomatillo-serrano sauce, and finished with cool sour cream and crumbly queso fresco. The result is tangy, savoury, lightly spicy, and deeply comforting, with the fresh cilantro lifting every bite.

45 min

2 servings

645 kcal

Mexican

Ingredients

Para el pollo

300 gchicken breast, boneless skinless
750 mlwater
80 gwhite onion, halved
2garlic cloves, crushed
5 gfine salt

Para la salsa verde

350 gtomatillos, husked and rinsed
2serrano chillies
60 gwhite onion, roughly chopped
2garlic cloves
20 gfresh cilantro leaves and tender stems
4 gfine salt
120 mlchicken cooking broth
5 mlneutral oil

Para las enchiladas

8 smallcorn tortillas
15 mlneutral oil
60 gsour cream
80 gqueso fresco, crumbled
5 gfresh cilantro, chopped

Instructions

1
Put the chicken breast in a saucepan with the water, halved onion, crushed garlic, and salt. Bring just to a gentle simmer over medium heat, skimming off any foam if needed. Lower the heat and poach for 12-15 minutes until the thickest part reaches 74°C and the meat is opaque but still juicy.
2
While the chicken cooks, place the tomatillos, serrano chillies, chopped onion, and garlic in a second saucepan. Cover with water, bring to a boil, then simmer for 8-10 minutes until the tomatillos turn olive-green and soften. Drain well.
3
Transfer the cooked tomatillo mixture to a blender with the cilantro, salt, chicken cooking broth, and neutral oil. Blend until smooth. The sauce should be spoonable, not watery; add only enough broth to help it move freely in the blender.
4
When the chicken is done, transfer it to a plate and let it rest for 3 minutes so the juices settle. Shred finely with two forks. Reserve the broth for the sauce and assembly.
5
Pour the salsa verde into a pan and simmer for 5 minutes, stirring occasionally, until slightly thickened and the raw edge disappears. Taste and adjust seasoning if needed; it should be bright, tangy, and mildly hot.
6
Warm the tortillas so they are flexible: lightly brush a frying pan with the oil and heat each tortilla for about 10 seconds per side. This quick oiling prevents cracking and keeps the enchiladas tender. Keep them wrapped in a clean towel as you go.
7
Preheat the oven grill to high. Spread a thin layer of salsa verde over the base of a small baking dish or ovenproof pan. Fill each tortilla with shredded chicken, roll it up, and arrange seam-side down in the dish.
8
Spoon the remaining salsa verde generously over the rolled tortillas, then scatter over the queso fresco. Grill for 3-5 minutes until heated through and the cheese softens slightly; queso fresco will not melt fully, which is traditional.
9
Finish with streaks of sour cream and the chopped cilantro. Serve immediately while hot, with extra salsa if you like.

Nutrition per serving

645 kcal

Calories

52g

Protein

43g

Carbs

29g

Fat

Fiber

Notes

•If you want a milder sauce, remove the serrano seeds or use only 1 chilli.
•A blender gives the smoothest salsa, but a stick blender also works.
•Serve with refried beans, Mexican rice, or sliced avocado for a classic plate.
•Do not overfill the tortillas; a modest amount of chicken makes rolling easier and keeps the enchiladas neat.

Background

Enchiladas are a longstanding staple of Mexican cooking, with roots going back to Indigenous traditions of wrapping food in tortillas and covering them with chilli sauces. Enchiladas verdes are especially associated with central Mexico, where tart tomatillo sauces and fresh cheeses are common. The dish remains a classic home and fonda preparation, valued for its bright flavour and comforting character.

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