Enchiladas Verdes de Pollo (or Chicken Enchiladas Verdes) is an easy and tasty weeknight meal. Made with minimal effort but loaded with flavor.

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Enchiladas Verdes served on a decorative clay plate and topped with cheese and cilantro.

Enchiladas Verdes de Pollo (or Chicken Enchiladas Verdes) are YUM and perfect for weeknights.

Busy moms need to stick together.

That’s why I’m going to show you how to make this dish quicker, EASIER, and not as messy.

So delicious and loaded with flavor.

How to Make Salsa Verde

Remove the husks from the tomatillos.
Rinse and place in a stock pot along with serranos, onion, and garlic.
Once boiled, add the ingredients along with salt and cilantro.
Blend until smooth.

Want to make this recipe even faster? Who doesn’t!!

Use a bottle of pre-made salsa verde and skip this step.

Or make the salsa verde ahead of time.

Here, we’re making Chicken Salsa Verde Enchiladas, but you might also like Enchiladas Rojas Chicken Mole Enchiladas, Entomatadas.

How to Make the Enchiladas

Fry the tortillas individually.

Some people will skip this step to reduce the number of calories.

Instead, they warm up the tortillas on a griddle or in the microwave and proceed with the recipe.

With this method, the tortillas tend to fall apart easily.

Frying the tortillas will help the salsa STICK to the tortillas, and the enchiladas will keep their SHAPE longer.

A collage showing how to roll the enchiladas.

Drain excess oil on a paper towel.
Place on a casserole dish.
Add shredded chicken – leftover chicken and rotisserie chicken works great here!
Roll up tortilla.

We’re making EASY enchiladas. Traditionally, the tortilla is dipped in the sauce then rolled up.

As soon as the sauce hits the tortilla, the enchiladas need to be eaten right away.

OR, the tortillas will get SOGGY, and the enchiladas lose their shape.

By doing it this way, you can even do it in advance. Heat and serve. YAY!

Vegetarian Alternative:

Instead of using chicken, use queso fresco or refried beans for the filling.

A picture of rolled tortillas lined up in a baking dish.

Place seam side down in a large baking dish.
Cover with aluminum foil.
Heat in the oven.

At this point, you can even make taquitos – like Ground Beef Taquitos or Potato Taquitos.

That’s more work and a whole other dish. We’re keeping it easy today.

You can also cover the enchiladas with the salsa verde before placing in the oven.

A stock pot with salsa verde and a wooden cooking spoon.

While the chicken is warming up in the oven, heat oil in a saucepan.

Stir occasionally for 15 minutes.

You’ll see the sauce begin to thicken slightly.

Pro Tip:

If you’re not plating right away, I find it easier to keep the baking dish in a warm oven. Then pour the hot sauce AFTER as you are serving.

Chicken Enchiladas Salsa Verde served on a clay plate and surrounded by toppings.

Add the enchiladas to a plate.
Drizzle with plenty of sauce.

Commonly Asked Questions:

Is green enchilada sauce the same as salsa verde?

Salsa Verde is not cooked in oil. Green enchilada sauce is cooked in oil, then added to the dish.

Can salsa verde be substituted for green enchilada sauce?

Yes. Simply heat 1 tablespoon oil in a stock pot and add salsa verde. Cook for 10 minutes, stirring occasionally. Then use as normal.

Why are my enchiladas soggy?

Frying the tortillas and waiting until the very last minute to add the sauce will help prevent soggy enchiladas.

Top with crema mexicana, diced onion, chopped cilantro, and queso fresco.
You can also use Cotija Cheese to add some saltiness.

What to Serve With It:

Arroz Mexicano

Refried Beans

Ensalada de Nopales

Agua de Jamaica

Enchiladas Verdes de Pollo (or Green Chicken Enchiladas) are incredibly delicious and a lot easier to make than you think. Perfect for busy weeknights!