Enchiladas Verde

Total Time:
1 hr 30 min
40 min
50 min

4 to 6 servings

  • 2 whole young chicken breasts
  • 1 cup chicken stock (or water)
  • 2 teaspoons salt
  • 2 garlic cloves, chopped
  • 1 teaspoon black pepper
  • 3/4 cup corn or canola oil
  • 1 dozen flour tortillas
  • Salsa Verde, recipe follows
  • 1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)
  • Sour cream, for garnish
  • Green Sauce/Salsa Verde:
  • 2 pounds green tomatillos
  • 1 or 2 jalapenos
  • 3 large garlic cloves
  • 1/2 cup water
  • 1 tablespoon salt
  • In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.

Green Sauce/Salsa Verde:
  • For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.

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4.3 7
Wow! These were amazing, although I chose to use corn tortillas rather than flour. Everyone loved them. Just fantastic! item not reviewed by moderator and published
A friend and I had to make a hispanic dish for our Spanish class, and if I could go back I don't think I could have chosen a better dish! The chicken was moist, and the they had just enough "kick" to them. I am not one for spicy foods, but these were DELICIOUS! We opted not to make the salsa verde, but buy it, and the enchiladas still turned out great. Both of us being fairly amateurs at cooking, this dish was extremely easy to make. Everyone should try it! item not reviewed by moderator and published
It was reasonably easy. It just seemed more time consuming than thought. I also added heavy whipping cream to the Verdes sauce because it was somewhat watery and not to creamy. I also added some more salt and pepper, a lil bland at first. item not reviewed by moderator and published
Fast and easy to make. Every body in our family likes it. To please my 18 year old vegeterian son, I replace the chichen stuffing with Queso Asadero and Queso Chihuahua, and I have to addmit it, I like the vegeterian version as well. Great recipe! item not reviewed by moderator and published
I found them very tasty. My husband ate half this pan. They were even better the next day as leftovers. item not reviewed by moderator and published
Not a difficult recipe but I found the taste a bit too oily and not very flavorful. I'm not sure what it needs but I prefer a fresher, lighter enchilada with a bit more "pop". item not reviewed by moderator and published
This recipe was good but it was slightly dry item not reviewed by moderator and published

Not what you're looking for? Try:

Kale-Potato Enchiladas Verdes

Recipe courtesy of Marcela Valladolid