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    Home » Recipes » Chicken » Enchiladas Verdes de Pollo

    Enchiladas Verdes de Pollo

    Last Updated November 9, 2022. Originally Posted September 17, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Enchiladas Verdes de Pollo (or Chicken Enchiladas Verdes) is an easy and tasty weeknight meal. Made with minimal effort but loaded with flavor.
    Jump to Recipe Print Recipe
    Enchiladas Verdes served on a decorative clay plate and topped with cheese and cilantro.
    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

    A collage showing 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

    A tortilla frying in a metal skillet.
    • 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 tbsp 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.

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

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    Did you make this recipe? Please rate the recipe below!

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

    Enchiladas Verdes

    Enchiladas Verdes de Pollo (or Chicken Enchiladas Verdes) is an easy and tasty weeknight meal. Made with minimal effort but loaded with flavor.
    5 from 48 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 893kcal
    Author: Maggie Unzueta

    Ingredients

    For the Salsa:

    • 2 lbs tomatillos (about 16 tomatillos)
    • 4 serrano peppers (stem removed)
    • 2 garlic cloves
    • 1/4 onion rough chopped
    • 4 cups water (enough to cover the tomatillos)
    • 1 bunch cilantro
    • 1 tsp salt
    • 1 tbsp olive oil

    For the Enchiladas:

    • 1 cup canola oil
    • 2 cups shredded chicken
    • 12 corn tortillas

    For the Toppings:

    • crema mexicana as desired
    • crumbled queso fresco (or cotija)
    • diced raw onion as desired
    • chopped cilantro as desired

    Instructions

    For the Salsa:

    • Remove the husks from the tomatillos and rinse.
    • Place the tomatillos, garlic, serranos, and onion in a stockpot.
    • If looking to make a milder sauce, remove the seeds from the chile peppers.
    • Pour water into the stock pot.
    • Enough to cover the tomatillos.
    • Cover and bring to a boil.
    • Simmer for 7-10 minutes.
    • Discard water.
    • Remove the ingredients from the stock pot and into the blender.
    • Add salt and cilantro to the blender.
    • Blend until smooth.
    • Heat up oil in the same stock pot used to cook the salsa.
    • Pour in the salsa verde and cook for 10 minutes.
    • Stir occasionally.
    • Set aside until ready to use.

    For the Enchiladas:

    • Heat up oil in a frying pan.
    • Fry the tortillas. 1 minute on each side.
    • Place on a paper towel to drain any excess oil.
    • Repeat with all the tortillas.
    • To assemble, place a tortilla in a baking dish and using your best judgement add about 2 tbsps shredded chicken.
    • Roll up the tortilla.
    • Make sure the seam side is down.
    • Repeat until with the remaining tortillas.
    • Heat up oven to 375 degrees F.
    • Cover the tortillas with aluminum foil and place in the oven.
    • Bake for 15 minutes.
    • Keep in a warm oven until ready to serve.
    • Pour a generous amount of the salsa verde on the plate.
    • Add the chicken enchiladas to a plate.
    • Pour more sauce on top.
    • Add the desired toppings – crema mexicana, queso fresco, cilantro, and onion.
    • Serve and eat right away!

    Video

    Notes

    Traditionally, the tortilla is dipped in the sauce then rolled up. Enchiladas need to be eaten right away, or the tortillas will get soggy. 
    By doing it this way, you can even make them in advance. Heat and serve.
    Vegetarian Alternative: Instead of using chicken, use queso fresco or refried beans for the filling. 
     

    Nutrition

    Calories: 893kcal | Carbohydrates: 50g | Protein: 24g | Fat: 69g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 685mg | Potassium: 958mg | Fiber: 10g | Sugar: 10g | Vitamin A: 480IU | Vitamin C: 31mg | Calcium: 101mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Julia

      September 20, 2021 at 10:18 am

      5 stars
      This was so good, the fam loved it last night.

      Reply
      • Maggie Unzueta

        November 2, 2021 at 10:44 am

        Awesome! Glad your family liked it.

        Reply
    2. Chef Dennis

      September 20, 2021 at 2:35 pm

      5 stars
      This Enchiladas Verdes de Pollo will be our new favorite! Yum!

      Reply
      • Maggie Unzueta

        October 11, 2021 at 4:25 pm

        I know you’ll love this recipe. Happy Eating!

        Reply
    3. Oscar

      September 20, 2021 at 5:39 pm

      5 stars
      This was the first time making enchiladas for me and this recipe was amazing.

      Reply
      • Maggie Unzueta

        October 11, 2021 at 4:25 pm

        That makes me so happy to hear. Glad you enjoyed!

        Reply
    4. Amanda Scarlati

      September 21, 2021 at 7:20 am

      5 stars
      These are my favorite enchiladas – so much flavor!

      Reply
      • Maggie Unzueta

        September 23, 2021 at 4:57 pm

        Thank you. These are some of my favorite kinds too.

        Reply
    5. Elizabeth

      September 21, 2021 at 7:30 am

      5 stars
      So delicious! Thanks for sharing!

      Reply
      • Maggie Unzueta

        September 21, 2021 at 3:05 pm

        Thank you. We love this dish at my house. 🙂

        Reply
    6. TF

      February 24, 2022 at 10:27 pm

      5 stars
      Turned out amazingly! I didn’t bake the enchiladas, I just rolled them up as described and served immediately with the sauce poured on top at the last minute.

      Reply
      • Maggie Unzueta

        February 25, 2022 at 9:38 am

        Yay! So glad you enjoyed the recipe.

        Reply
    7. Jen Q

      July 19, 2022 at 12:48 pm

      Will only 8 tomatillos work?

      Reply
      • Maggie Unzueta

        July 19, 2022 at 2:18 pm

        Look at the size of the tomatillos. If they are small, get more. Like 10 to 12.

        Reply
    8. Jeanette Martinez

      December 20, 2022 at 8:43 pm

      5 stars
      Great recipe! My family loved it, I wouldn’t change a thing!

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:40 am

        That’s great to hear. This Enchiladas Verde recipe is a family favorite.

        Reply
    9. Valerie

      December 28, 2022 at 4:52 am

      These sound delicious! So just to be clear, I can make everything ahead of time and just wait to put it together. I’m making these for my visiting family and don’t want to be in the kitchen too long.

      Reply
      • Maggie Unzueta

        December 28, 2022 at 11:07 am

        Yes. I do that all the time. Make the sauce and cook the chicken ahead of time. You can even assemble the tamales in the baking dish without the sauce. Then when ready, pour the sauce over the enchiladas verdes. Bake and serve.

        Reply
        • Valerie

          December 30, 2022 at 8:25 am

          Thank you so much! My mouth is watering 😁

        • Maggie Unzueta

          January 6, 2023 at 11:30 am

          I love enchiladas verdes. They are so good!

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