Enchiladas Verdes

4.61 from 79 votes

Make the best enchiladas verdes with shredded chicken and homemade tomatillo salsa verde. An easy weeknight Mexican dish perfect for dinner!

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Mexican

Servings: servings

Make the salsa verde. Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred.
Add the roasted tomatillos, jalapeños, garlic, onion, cilantro, lime juice, and salt to a large blender and blend until smooth. Set aside.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Preheat the oven to 350ºF. Assemble the enchiladas by pouring ½ cup of the salsa verde onto the bottom of a large 9x13-inch baking dish.
Spoon about 2 ½ tablespoons of shredded chicken onto a tortilla, roll it up and place it in the baking dish seam side down. Continue until all the tortillas have been filled. You may need to add more filling if using flour tortillas since they’re often larger.
Pour the remaining salsa verde on top and sprinkle with the shredded cheese.
Bake for 10-15 minutes until the cheese has melted and the sauce starts to bubble.
Garnish with a generous drizzle of Mexican crema, thinly sliced red onion, and freshly chopped cilantro.

Shredded chicken: You whip up my quick homemade shredded chicken or use a store-bought rotisserie chicken and shred it at home.
Shredded cheese: You can use a shredded Mexican-blend cheese, Monterey Jack, or a more traditional cheese like Chihuahua or Oaxaca cheese.
To make these using the more authentic and traditional Mexican method: Shallow fry corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm salsa verde. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining sauce and a sprinkle of queso fresco or cotija cheese.
Make ahead. You can make the salsa verde and shredded chicken filling ahead of time and assemble it when you’re ready to eat.
Spruce up the filling. Enchiladas verdes are usually made with a simple shredded chicken filling but feel free to kick it up a notch and mix in a dollop of sour cream, more shredded cheese, chopped onions, or even corn for extra flavor.