Skip to content
FriendsPantry

Mexican

Enchiladas verdes

Non-vegetarian

Soft corn tortillas rolled around shredded chicken and bathed in a tangy tomatillo and green chilli sauce, finished with crema, crumbled cheese and onion.

Enchiladas verdes is a Mexican main course from Mexico, ready in about 55 minutes and made with chicken breast, tomatillo and corn tortilla. It serves 4 and is rated intermediate to cook.

Start cooking
Enchiladas verdes in green tomatillo sauce with cream, cheese and avocado
Photo: Pequeño mar / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Intermediate
Calories
645

Ingredients

4 servings

For the salsa verde

Equipment

Method

  1. Step 1

    Put the chicken in a saucepan (opens in a new tab) with water to cover and a pinch of salt, bring to a gentle simmer and poach until cooked through, about 15 minutes. Cool slightly and shred.

    Food safety: Chicken must reach 74 °C in the thickest part.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  2. Step 2

    Meanwhile simmer the tomatillos (opens in a new tab), jalapeños (opens in a new tab), onion (opens in a new tab) and garlic (opens in a new tab) in water until the tomatillos turn olive green, about 8 minutes. Drain and blend with the cilantro (opens in a new tab), stock and 1 tsp salt.

  3. Step 3

    Heat 1 tbsp oil in a saucepan (opens in a new tab), pour in the sauce (it will spit) and simmer 5 minutes until slightly thickened. Season the shredded chicken with the remaining salt.

    • 6 min
    • medium heat

  4. Step 4

    Heat the remaining oil in a frying pan and pass each tortilla (opens in a new tab) through it for a few seconds per side to soften. Dip each briefly in the hot sauce, fill with chicken and roll up.

  5. Step 5

    Arrange 3 enchiladas per plate, spoon over more hot sauce, then top with crema, cheese and onion (opens in a new tab).

    • 3 min

About this dish

Origin
Mexico · Well documentedAlso popular in United StatesMore food from Mexico
Dish
Lunch · Dinner · Main courses
Cooking method
Poached, Simmered, Blended
Taste
tangy, spicy (chilli heat), fresh, savoury
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Chicken breast · Tomatillo · Corn tortilla · Jalapeño · Onion · Garlic
Techniques
Simmering · Poaching · Wet grinding · Emulsification

Allergens

  • Contains: Milkfrom sour cream, queso fresco
  • May contain: Celeryfrom chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

645 kcal per serving

Calculated

1 serving ≈ 481 g · recipe makes 4

Where the energy comes from

  • Protein 25%
  • Carbohydrate 30%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy645 kcal134 kcal
Protein40.5 g8.4 g
Carbohydrate49.4 g10.3 g
Net carbohydrate41 g8.5 g
Sugars9.6 g2 g
Added sugars0 g0 g
Fibre8.4 g1.7 g
Fat32.8 g6.8 g
Saturated fat8.7 g1.8 g
Trans fat——
Cholesterol127 mg26 mg
Sodium1065 mg221 mg
Salt equivalent2.7 g0.6 g
Vitamins & minerals per serving
Potassium
1137 mg
Calcium
264 mg
Iron
2.7 mg
Magnesium
136 mg
Vitamin A (RAE)
134 µg
Vitamin C
29 mg
Vitamin D
0.7 µg
Vitamin B12
0.7 µg
Folate (DFE)
38 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: red onion.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Softening the tortillas in hot oil stops them cracking when rolled.

Common mistakes

  • Over-boiling the tomatillos makes them burst and the sauce watery.

Serve with

  • Serve with Mexican red rice and refried beans.

Storage

  • Refrigerate sauce and filling separately up to 3 days.

Variations

  • Baked enchiladas suizas: Lay the rolled enchiladas in a dish, cover with sauce mixed with cream and melting cheese, and bake until bubbling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like