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Enchilada verde served
Mexican chicken enchilada baked in green sauce

Chicken enchiladas verde

Author: Flavelo
Recipes Main Courses
If you are bored of the tomato version, the 'Verde' (green) version is a flavour bomb. The star here is the tomatillo (Mexican husk tomato), which is not an unripe tomato but a tart, citrusy speciality. The combination of spicy green salsa, tender chicken and melted cheese shows a lighter, spring-like face of Mexican cuisine.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 590 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Pot (for boiling chicken)
  • Baking tray
  • Frying pan
  • Blender (if making own sauce, but here we work with ready-made)

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Place the chicken breast in salted water and boil until tender (approx. 15 minutes). Remove, let cool, then shred into strands using two forks.

Tip: Do not overcook the chicken or it will be dry. Just until the pink disappears from the centre.
2 ✓

Sauté the onion and garlic in the oil in a pan. Add the shredded chicken and about 100ml of Salsa Verde. Mix and warm through.

Tip: This way the filling is juicy and tasty inside too, not just dry meat.
3 ✓

Briefly warm the corn tortillas in a hot, dry pan or in oil (10 secs per side) to soften.

Tip: Corn tortillas break when cold! Heat (and a little oil) makes the structure pliable.
4 ✓

Fill the tortillas with the chicken mixture, roll up, and line them up in a greased baking tray, seam side down.

Tip: Place them tightly next to each other to hold their shape.
5 ✓

Pour over the remaining Salsa Verde so it reaches everywhere. Sprinkle with the cheese.

Tip: Where the dough sticks out from under the sauce it will bake crispy, which is a good contrast, but if it sticks out too much it might burn.
6 ✓

Bake in a 180°C oven for 20-25 minutes until the cheese melts and the sauce bubbles.

Tip: It is ready when the cheese has golden brown spots.
7 ✓

Serve drizzled with soured cream and sprinkled with fresh coriander. Offer lime wedges on the side.

Tip: The tart lime 'cuts' the richness of the cheese and cream.

Recipe FAQ

What is tomatillo salsa?
It is the green, tart sauce made from tomatillos, green chillies and coriander. If you can't get tomatillos, you can substitute with green tomatoes and lime, although the taste will be different.
Corn or wheat tortilla?
Enchiladas are traditionally made with corn tortillas, which have a stronger flavour but are stiffer. It works with wheat too, which is softer.

Ingredients

  • 500 g Chicken breast fillet
  • 8 whole Corn tortillas (or flour)
  • 500 ml Salsa Verde (green tomatillo sauce, jarred)
  • 200 ml Soured cream
  • 200 g Grated cheese (Cheddar, Gouda or Monterey Jack)
  • 1 whole Red onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 10 g Fresh coriander
  • 2 tbsp Vegetable oil
  • 1 tsp Salt
  • 0.5 tsp Pepper