Enchiladas Verdes are a beloved Mexican dish that captures the perfect balance of tangy, spicy, and comforting flavours. The heart of the recipe is the tomatillo-based green sauce, which gives the enchiladas their signature vibrant taste. Combined with tender corn tortillas and a savoury filling, the dish becomes a flavourful and wholesome meal that is both rustic and elegant.
Authentic Enchiladas Verdes:
What makes enchiladas verdes stand out is their versatility and tradition. They can be filled with chicken, cheese, or beans, making them suitable for both meat lovers and vegetarians. Topped with queso fresco and crema, they showcase authentic Mexican home cooking at its best. Served with rice and beans, they are perfect for family gatherings, celebrations, or weeknight dinners.
History of Enchiladas Verdes:
Enchiladas have been part of Mexican cuisine since ancient times, with origins tracing back to the Aztec period when tortillas were used to wrap fish, beans, or vegetables. The Spanish influence introduced meats and cheese, shaping the modern enchilada. Enchiladas verdes, meaning “green enchiladas,” are a variation that uses tangy green tomatillo sauce blended with chilies, garlic, and cilantro. This dish reflects the fusion of indigenous ingredients with colonial influences, becoming a symbol of authentic Mexican home cooking.
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Authentic enchiladas verdes
Ingredients
- 10 fresh tomatillos, husked and rinsed
- 2–3 green chilies (jalapeño or serrano, adjust to taste)
- 2 cloves garlic
- ½ medium white onion
- ½ cup fresh cilantro leaves
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 1 tablespoon olive oil
- Salt to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded cooked chicken (or beans/cheese for vegetarian option)
- 1 cup shredded cheese (queso fresco, Monterey Jack, or mozzarella)
- ½ cup Mexican crema (or sour cream)
- ½ cup crumbled queso fresco (for topping)
- ½ medium white onion, thinly sliced (for garnish)
- Fresh cilantro leaves (for garnish)
Optional Add-Ons:
- Sliced avocado
- Pickled jalapeños
- Mexican rice and refried beans (as sides)
Instructions
- Boil tomatillos, green chilies, onion, and garlic until softened.
- Blend them with cilantro, salt, and a little chicken broth to form the green sauce.
- Lightly fry corn tortillas to prevent tearing.
- Fill each tortilla with shredded chicken, cheese, or beans.
- Roll the tortillas and place them in a baking dish.
- Pour the green sauce over the enchiladas.
- Sprinkle with cheese and bake until bubbly.
- Garnish with fresh cilantro, sliced onions, or crema before serving.
Notes
- Use fresh tomatillos for the best tangy flavor.
- Corn tortillas should be lightly fried to prevent breaking when rolling.
- Chicken, cheese, or beans work well as fillings.
- Top with crumbled queso fresco, crema, and fresh cilantro for authentic taste.
- Serve with Mexican rice and refried beans for a complete meal.
Tips for Enchiladas Verdes:
- Always fry tortillas lightly to keep them from cracking.
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Use fresh tomatillos for the best tangy flavor.
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Shred chicken finely so it blends smoothly with the sauce.
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Add roasted poblano peppers for a smoky depth.
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Serve hot with fresh garnishes for maximum flavour.
FAQ’s for Enchiladas :
Q: Can I use flour tortillas instead of corn tortillas?
Corn tortillas are traditional and hold up better, but flour tortillas can be used if desired.
Q: How spicy are enchiladas verdes?
They are mildly spicy, but you can increase heat by adding extra chilies.
Q: I make enchiladas verdes ahead of time?
Yes, assemble them in advance, cover, and refrigerate. Bake before serving.
Q: What meat works best for filling?
Shredded chicken is most common, but beef, pork, or beans also work well.
Q: How long does the sauce last?
The tomatillo sauce can be refrigerated for up to 4 days or frozen for 2 months.