Authentic enchiladas verdes
Authentic enchiladas verdes are soft corn tortillas filled with chicken, cheese, or beans, then rolled and covered with a flavorful green tomatillo sauce. Topped with fresh cream, cheese, onions, or cilantro, they are a comforting, zesty, and satisfying dish perfect for lunch or dinner.
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.