Sarah's Kitchen / Mexican / Entrées

Enchiladas Verdes

Green Sauce Enchiladas — Tangy, Bright, Addictive

"The sauce goes on hot. The cheese goes on thick. There are no other rules."

1Hour
4-6Servings
2/5Difficulty

The Origin

Tomatillos meet tortillas — a marriage made in Mexico.

The Green That Changes Everything

Enchiladas simply means "in chile" — tortillas bathed in chile sauce. The green version, verdes, gets its color from tomatillos, those papery-husked fruits that look like green tomatoes but taste like nothing else on earth.

Tomatillos are ancient — cultivated by the Aztecs before the Spanish arrived. Combined with serrano or jalapeño peppers, cilantro, and garlic, they create a sauce that's tangy, bright, and gently spicy. The perfect foil for rich chicken and melty cheese.

In Mexico, enchiladas verdes are everyday food. Quick to make once you have the sauce, endlessly satisfying, and even better reheated the next day when the tortillas have absorbed all that verde goodness.

"Enchiladas verdes: Tuesday's dinner, Wednesday's revelation."

The Ingredients

La Salsa Verde — The Green Sauce

THE HEART
  • 1.5 lbsTomatillosHusks removed, rinsed
  • 2-3Serrano peppersOr 1-2 jalapeños for less heat
  • ½White onion, quartered
  • 3 clovesGarlic
  • 1 bunchFresh cilantroStems and leaves
  • ½ cupChicken broth
  • Salt to taste

El Relleno — The Filling

  • 3 cupsShredded cooked chickenThighs recommended
  • ½ cupMexican cremaOr sour cream

Las Tortillas

  • 12Corn tortillas
  • ½ cupVegetable oilFor frying

Para Cubrir — The Topping

  • 2 cupsQueso fresco or Oaxaca cheeseCrumbled or shredded
  • ½ cupMexican crema
  • ¼White onion, thinly sliced
  • Fresh cilantro

The Method

01

Make the Salsa Verde (20 min)

1

Place tomatillos, serranos, onion, and garlic in a pot. Cover with water. Bring to a boil and simmer 10 minutes until tomatillos are soft and olive-green.

2

Drain and transfer to blender. Add cilantro and chicken broth. Blend until smooth.

3

Heat 1 tbsp oil in a saucepan over medium-high. Pour in salsa (it will splatter!) and cook 5 minutes until slightly thickened. Season with salt.

Pro Tip

Taste and adjust. Add more serrano for heat, more cilantro for brightness, more salt to wake everything up.

02

Prep the Tortillas (15 min)

4

Heat ½ cup oil in a skillet over medium-high. Fry tortillas one at a time for just 10-15 seconds per side — soft, not crispy.

5

Drain on paper towels. This step prevents the tortillas from getting soggy and falling apart.

Critical

Don't skip this! Raw tortillas absorb too much sauce and disintegrate. Fried tortillas stay intact.

03

Assemble

6

Preheat oven to 375°F. Spread ½ cup salsa verde on the bottom of a 9x13 baking dish.

7

Dip each tortilla in warm salsa verde, coating both sides.

8

Place shredded chicken down the center. Roll up and place seam-side down in the dish.

9

Pour remaining salsa verde over the enchiladas. Top with cheese.

04

Bake & Serve

10

Bake 15-20 minutes until cheese is melted and edges are bubbling.

11

Drizzle with crema. Top with sliced onions and cilantro. Serve immediately.

Variations

The verde family.

Enchiladas Suizas

Add cream to the salsa verde. Top with gratinéed Swiss cheese. Rich and decadent.

Enfrijoladas

Same concept but with black bean sauce instead of salsa verde. Equally delicious.

Entomatadas

Tomato-based sauce. The red counterpart to our green queen.