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Enchiladas Verdes served on a decorative clay plate and topped with cheese and cilantro.
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5 from 7 votes

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.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 893kcal


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:

For the Toppings:

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


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!



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. 


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