Enchiladas Verdes de Pollo


Tomatillos Serrano peppers Garlic Onion Water Cilantro Salt Olive oil Canola oil Shredded chicken Corn tortillas Crema mexicana  Queso fresco (or cotija) Raw onion Chopped cilantro 

Make the salsa verde


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

Fry the tortillas


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

Prepare the enchiladas


Drain excess oil on a paper towel. Place on a casserole dish. Add shredded chicken and roll up the tortilla.

Place in the baking dish


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

Cook the salsa verde


While the chicken is warming up in the oven, heat the oil in a saucepan. Stir occasionally, and the sauce will begin to thicken slightly.

Drizzle with salsa verde


Add the enchiladas to a plate and drizzle with plenty of sauce.

Serve and enjoy!


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

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