These enchiladas are a warm, comforting Mexican classic: soft tortillas filled with tender chicken, rolled and covered in a fresh, tangy green sauce made from tomatillos, chiles, garlic, and cilantro. The flavors are bright, slightly spicy, and deeply satisfying — a perfect weeknight dinner that feels restaurant-quality but comes together simply at home.
Ingredients
For the Salsa Verde
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 jalapeños or serrano peppers (adjust for heat)
- 1 small white onion, quartered
- 2 cloves garlic
- 1 cup fresh cilantro leaves
- 1 tsp salt
- 1 tbsp lime juice
- ½ cup chicken broth
For the Enchiladas
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or mozzarella
- 12 corn tortillas
- ½ cup sour cream (optional for filling)
- ½ cup oil (for soft-frying tortillas)
- Extra cheese for topping
Instructions
1. Make the Salsa Verde
In a saucepan, combine tomatillos, peppers, onion, and garlic. Cover with water and simmer for 10–12 minutes until the tomatillos turn soft and pale green. Drain and place everything in a blender with cilantro, salt, lime juice, and chicken broth. Blend until smooth.
2. Soften the Tortillas
Heat a thin layer of oil in a pan. Lightly fry each tortilla for 5–10 seconds per side until soft and pliable — not crispy. Drain on paper towels.
3. Assemble the Enchiladas
Mix the shredded chicken with ½ cup cheese (and sour cream if using). Spoon a small amount onto each tortilla, roll tightly, and place seam-side down in a baking dish.
4. Add the Sauce & Cheese
Pour the salsa verde evenly over the rolled tortillas. Top with a generous handful of cheese.
5. Bake
Bake at 375°F (190°C) for 18–20 minutes, until the cheese is melted and bubbling.
Serving Suggestions
Serve hot with sour cream, sliced avocado, chopped cilantro, or pickled onions. A side of Mexican rice or refried beans makes the meal complete.
Enjoy !!
