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Traditional Enchiladas Verdes

By on | Updated on
5 from 1 vote
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In San Antonio and Central and South Texas, delicious, cheesy, chicken enchiladas verdes (or enchiladas verdes de pollo) are a staple on the menu at many Mexican restaurants. You may know them as salsa verde chicken enchiladas.

Living in South Central Texas, I have basically grown up with them. My older sister made them from scratch when I was young, and they tasted amazing! I’ve loved them ever since.

Two plates of enchiladas topped with green sauce, drizzled with white crema, and garnished with chopped red onions and fresh cilantro. Lime wedges are on the side, and a red napkin and fork are in the background.
Table of Contents
Two plates of enchiladas topped with sauce, chopped herbs, red onions, and drizzle of crema, garnished with lime wedges. Served with a side of Mexican rice and two glasses of a red drink, with utensils and a red striped napkin.

🔍 Recipe at a Glance

FeatureDetail
🔪 Prep Time:25 minutes
🔥 Cook Time:35 minutes
❄️ Cooling Time:15 minutes
⏲️ Total Time:1 hour 15 minutes
🍽️ Servings:8 enchiladas
🍗 Protein: 3 cups Shredded Chicken
⚡Calories:216 kcal
🌟Difficulty:Easy

What Are Enchiladas Verdes?

If you’ve ever ordered ordered enchiladas verdes, you have probably seen a plate like this arrive at the table – soft corn tortillas, filled with tender shredded chicken, covered in a green salsa (AKA salsa verde), and topped with melted cheese, or crumbles of queso fresco.

Why You’ll Love This Recipe

No store-bought jarred salsa verde here. For this enchiladas verdes recipe, I make a homemade roasted salsa verde specifically for these enchiladas. If you don’t have the time to roast tomatillos, you can make my Salsa Verde recipe, which is great served with tortilla chips.

Roasting the tomatillos, Serrano and jalapeño peppers, garlic and onions, gives the salsa a deeper, richer flavor that tastes like enchiladas verdes at many local restaurants. Unlike the boiled method, roasting caramelizes the natural sugars in the tomatillos and onions, removing that overly ‘sour’ bite some green sauces have.

A close-up of a baked dish with green sauce, melted cheese, and drizzled white crema, garnished with cilantro and red onion slices in a white casserole dish. Tortillas and another blue dish are visible in the background.

How is this recipe different?

Unlike many recipes online, this version keeps the sauce light and tangy instead of creamy. This chicken enchilada verde recipe is finished with Monterrey Jack Cheese, a drizzle of Mexican crema, and garnished with chopped fresh cilantro, and red onions for a beautiful restaurant style presentation.

If you prefer enchiladas verdes with a creamier sauce, you might enjoy my Easy Enchiladas Suizas Recipe, which uses a rich, creamy salsa verde sauce made with sour cream or Mexican crema.

If you love Mexican food, be sure to browse my full collection of Mexican Recipes for more authentic dishes and Tex-Mex favorites like my Tex-Mex Enchiladas with Chili Gravy.

Close-up of enchiladas topped with melted cheese, drizzled with white sauce, and garnished with chopped red onion and fresh cilantro on a floral-patterned plate.

🛒 Ingredients You'll Need

An overhead view of labeled taco ingredients, including shredded chicken, cheeses, peppers, tomatillos, tortillas, spices, onions, lime, garlic, chicken broth, oil, cilantro, mayonnaise, and Mexican crema.

Roasted Salsa Verde Ingredients

  • Tomatillos – Tomatillos are the star of salsa verde. These small green fruits (often mistaken for green tomatoes) have a bright, tangy flavor that gives enchiladas verdes their signature taste. Be sure to remove the papery husks and rinse off the natural sticky coating before roasting.
  • White Onion – White onions are commonly used in Mexican cooking because of their clean, slightly sharp flavor. Roasting the onion wedges with the tomatillos helps mellow their bite and adds sweetness to the salsa.
  • Jalapeños – Jalapeños add moderate heat and a fresh green pepper flavor. Roasting them softens the spice and adds depth to the salsa.
  • Serrano Peppers – Serranos are smaller but hotter than jalapeños. Using a combination of jalapeños and serranos creates a balanced heat level typical of many salsa verde enchiladas.
  • Olive Oil – A small amount of oil helps the vegetables roast evenly and encourages light charring, which adds smoky flavor to the sauce.
  • Salt and Black Pepper – Simple seasoning enhances the natural flavors of the roasted vegetables.
  • Chicken Broth – Chicken broth gives the salsa body and helps it blend into a smooth sauce that coats the enchiladas evenly.
  • Fresh Cilantro – Cilantro adds a bright herbal note that balances the tanginess of the tomatillos.
  • Garlic – Just a couple cloves add savory depth without overpowering the fresh flavor of the salsa.
  • Lime Juice – A splash of lime juice sharpens the flavor of the salsa and enhances the natural acidity of the tomatillos.

Enchiladas Ingredients

  • Cooked Shredded Chicken – Tender shredded chicken is the classic filling for chicken enchiladas verdes. Rotisserie chicken works beautifully here and saves time, but any cooked shredded chicken will work, like the Slow Cooked Shredded Chicken used in my Slow Cooker Adobe Shredded Chicken Tacos recipe. Note: the Adobe seasoning also works perfectly with the tangy salsa verde.
  • Corn Tortillas – Corn tortillas are traditional for enchiladas and provide the best flavor and texture. For this recipe, the tortillas are briefly dipped in the salsa verde before filling so the sauce flavors every layer of the enchiladas.
  • Monterey Jack or Oaxaca Cheese – Monterey Jack melts smoothly and adds mild creaminess, while Oaxaca cheese provides a slightly richer, more traditional Mexican flavor. For a bit more heat, Pepper Jack cheese works well also. All work well in enchiladas verdes.
  • Cumin – A small amount of cumin adds warmth and depth to the chicken filling.
  • Mexican Oregano – Mexican oregano has a more citrusy, earthy flavor than Mediterranean oregano and is commonly used in Mexican sauces and fillings.
  • Salt – Seasoning the chicken filling ensures the enchiladas are flavorful from the inside out.

Optional Toppings

  • Queso Fresco – This mild, crumbly Mexican cheese adds a light salty contrast to the rich enchiladas.
  • Mexican Crema – Mexican crema is slightly thinner and tangier than sour cream and is commonly drizzled over enchiladas just before serving.
  • Fresh Cilantro – A sprinkle of chopped cilantro adds color and a fresh herbal finish.
  • Red Onion – Thinly sliced or diced red onion provides a bright, slightly sharp crunch that balances the richness of the cheese and sauce.

How To Make Traditional Enchiladas Verdes

A baking sheet with fresh tomatillos, jalapeños, serrano peppers, chopped white onion, and olive oil being poured over the vegetables, ready for roasting.
  1. Step 1: Place tomatillos, Serranos, jalapeños, and white onion wedges on a sheet pan. Drizzle olive oil over the vegetables and peppers.
A baking sheet with roasted tomatillos, jalapeños, and onion slices, showing charred spots and caramelized edges on the vegetables.
  1. Step 2: Preheat the oven to 425°F. Roast the vegetables and peppers for 20 to 25 minutes until softened and lightly charred.
A blender filled with green vegetables and ingredients, including tomatillos, jalapeños, onion, and garlic. Next to the blender are fresh cilantro and a halved lime on a light-colored surface.
  1. Step 3: Add the roasted vegetables into a food processor or blender.
A top-down view of a blender filled with fresh cilantro, avocado, and used lime halves. Next to the blender on the counter are a squeezed lime half and a whole lime half.
  1. Step 4: Add chicken broth, cilantro, garlic, and lime juice. Blend until smooth. Taste and adjust seasoning if needed. Pour salsa into a wide shallow bowl for dipping. Reduce oven temperature to 350°F.
A white bowl filled with shredded cooked chicken, topped with a mix of herbs and ground black pepper, on a light textured surface.
  1. Step 5: In a bowl, combine shredded chicken with cumin, Mexican oregano and salt.
A white bowl filled with shredded cooked chicken topped with green salsa, placed on a light-colored textured surface.
  1. Step 6: Add ¼ cup salsa to the chicken and combine.
A bowl of shredded chicken mixed with green sauce, a bowl of green salsa, and a stack of corn tortillas on a light textured surface.
  1. Step 7: Set up the enchilada assembly line with one plate with corn tortillas, one bowl with salsa covered shredded chicken, and another bowl with the salsa verde.
Shredded chicken mixed with green sauce in a white bowl, a stack of corn tortillas on small plates, and a tortilla soaking in green salsa in a dark bowl, all arranged on a light countertop.
  1. Step 8: Dip each corn tortilla QUICKLY into the warm salsa, coating both sides.
A corn tortilla filled with shredded chicken and cheese sits in the center of a white rectangular baking dish. The background is a light, textured surface with part of a bowl visible on the left.
  1. Step 9: Fill with shredded chicken and a little shredded cheese, and roll tightly.
A white scalloped baking dish with a layer of green sauce spread evenly on the bottom, set on a light textured surface. A bowl with shredded ingredients is partially visible in the top right corner.
  1. Step 10: Spread a thin layer of salsa in the bottom of a 9×13 baking dish.
A white baking dish with green enchilada sauce spread on the bottom and one rolled enchilada placed on the left side; bowls with filling ingredients are partially visible nearby.
  1. Step 11: Place each chicken enchilada seam-side down in the baking dish.
A white baking dish filled with rolled tortillas covered in a green salsa or sauce, likely enchiladas, on a light-colored surface.
  1. Step 12: Repeat the process with each chicken and cheese filled tortilla!
A white baking dish filled with rolled tortillas covered in green sauce and topped with shredded cheese, ready to be baked.
  1. Step 13: Pour remaining salsa evenly over the enchiladas. Sprinkle the remaining 1 ½ cups shredded cheese over the top.
A baking dish filled with cheesy, golden-brown enchiladas covered in green sauce, topped with melted cheese and slightly crispy edges.
  1. Step 14: Bake for 20 to 25 minutes until hot and bubbly and cheese is melted. Let rest for 5 minutes before serving.
A casserole dish of enchiladas topped with melted cheese and drizzled with crema, surrounded by refried beans, Mexican rice, sliced red onions, lime wedges, cilantro, and a small bowl of cheese.
  1. Step 15: Drizzle Mexican cream over the top of the baked enchiladas that have cooled.
A casserole dish of cheesy enchiladas topped with sour cream, cilantro, and red onion slices is surrounded by rice, refried beans, cheese, lime wedges, and fresh parsley on a table set with colorful plates and napkins.
  1. Step 16: Top with queso fresco, cilantro, and sliced red onion.
Two plates of enchiladas topped with green sauce, crema, chopped onions, and cilantro, served with lime wedges. A bowl of Mexican rice, two glasses of red drink, and cutlery with a red striped napkin are beside the plates.
  1. Step 17: Serve withMexican rice and refried beans.
A plate of green enchiladas topped with sour cream, red onion, and cilantro, served with Mexican rice and refried beans garnished with cheese on a decorative plate.
  1. Step 18: Plate the enchiladas and serve!

Recipe Tips For The Best Enchiladas Verdes

  • Roast the vegetables until lightly charred. Roasting the tomatillos, onions, and peppers until they develop a little color deepens the flavor of the salsa verde and gives the sauce a subtle smoky taste.
  • Blend the salsa until completely smooth. A smooth salsa coats the tortillas evenly and creates the silky sauce that enchiladas verdes are known for.
  • Taste the salsa before assembling the enchiladas. Tomatillos can vary in acidity, so taste the sauce and adjust the salt or lime juice if needed before using it in the recipe.
  • Dip the tortillas QUICKLY in the salsa. Briefly dipping the corn tortillas in the salsa verde before filling helps the sauce flavor every layer of the enchiladas. Just dip quickly so the tortillas don't become too soft.
  • Warm tortillas if they feel stiff. If your corn tortillas are cold or slightly dry, warm them briefly in a skillet or microwave before dipping them in the salsa. This helps prevent tearing when rolling the enchiladas.
  • Add cheese inside the enchiladas for extra flavor. Many recipes only add cheese on top, but adding a little cheese inside the tortillas with the chicken makes the enchiladas extra cheesy and satisfying.
  • Don't overfill the tortillas. Too much filling can cause the tortillas to split while rolling. A small amount of chicken and cheese is all you need for each enchilada.
  • Arrange the enchiladas snugly in the baking dish. Placing them close together helps keep the enchiladas from unrolling while baking.
  • Control the heat level of the salsa. For a milder sauce, remove the seeds from the jalapeños and serrano peppers or reduce the number of serranos.
  • Let the enchiladas rest before serving. Allowing them to rest for a few minutes after baking helps the sauce thicken slightly and makes the enchiladas easier to serve.
A plate of chicken enchiladas covered in green salsa, drizzled with sour cream, and topped with chopped cilantro and red onions, with lime wedges on the side. Another plate of enchiladas is in the background.

Variations

Once you learn how to make classic enchiladas verdes, it’s easy to customize the filling or adjust the spice level. Here are a few variations to try.

  • Cheese Enchiladas Verdes – For a vegetarian version, skip the chicken and fill the tortillas with shredded Monterey Jack, Oaxaca, or a blend of Mexican cheeses. The roasted salsa verde pairs beautifully with melted cheese.
  • Pork Enchiladas Verdes – Shredded pork is another traditional filling for enchiladas verdes. Leftover carnitas or slow-cooked pork shoulder work especially well with the tangy tomatillo sauce.
  • Vegetarian Enchiladas Verdes – Instead of chicken, try filling the tortillas with sautéed vegetables like zucchini, mushrooms, spinach, or roasted poblano peppers.
  • Milder Enchiladas Verdes – If you prefer less heat, reduce the number of serrano peppers or remove the seeds from the jalapeños before roasting.
  • Extra Spicy Enchiladas Verdes – For more heat, leave the seeds in the serrano peppers or add an additional serrano when roasting the salsa ingredients.
  • Shortcut Version – To save time, use rotisserie chicken for the filling. It adds great flavor and makes the enchiladas quick to assemble on busy weeknights.
  • Green Chile Chicken Enchiladas – If you enjoy the flavor of roasted green chiles, try my Green Chile Chicken Enchiladas, which use Hatch-style green chiles for a smoky Southwestern twist on classic enchiladas.
  • Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas – For a richer, creamier version, try my Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas, where the tomatillo sauce is blended with sour cream for a smooth, creamy enchilada sauce similar to enchiladas suizas.
  • Short Cut Version – To save time, use rotisserie chicken for the filling, and a store-bought salsa verde. It adds great flavor and makes the enchiladas quick to assemble on busy weeknights.

What to Serve with Enchiladas Verdes

These enchiladas verdes pair beautifully with classic Mexican side dishes that balance the bright, tangy salsa verde. Whether you're planning a weeknight dinner or a festive meal, these sides and desserts round out the menu perfectly.

Mexican Rice and Beans

A plate of enchiladas is almost always served with rice and beans in Mexican restaurants. These recipes make the perfect classic side dishes.

A close-up of a fork holding a cheesy chicken enchilada from a plate of enchiladas verdes, topped with green sauce, sour cream, chopped cilantro, and red onion. More enchiladas are visible in the background.

Fresh Salads and Slaws

A crisp salad adds freshness and balances the richness of the cheese and sauce.

Mexican Desserts

Finish your meal with a classic Mexican dessert.

Storage & Reheating

How to Store and Reheat Enchiladas Verdes

Refrigerate leftovers
Store leftover enchiladas verdes in an airtight container in the refrigerator for up to 4 days.

Reheating in the oven
Place the enchiladas in a baking dish, cover with foil, and warm in a 350°F oven until heated through. This helps keep the tortillas soft and prevents the sauce from drying out.

Reheating in the microwave
Individual portions can be reheated in the microwave in short intervals until warmed through.

Freezing enchiladas verdes
You can freeze enchiladas either before or after baking. Wrap the dish tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

A plate of cheesy enchiladas verdes topped with sliced red onion, crema, cilantro, and queso fresco, served alongside orange Mexican rice. Lime wedges are on the side.

Frequently Asked Questions (FAQs)

Why roast the vegetables for salsa verde?

Roasting the tomatillos, peppers, onions, and garlic deepens their flavor and adds a subtle smoky note to the salsa. This step gives enchiladas verdes a richer, more restaurant-style flavor compared to using raw ingredients.

Can I make Enchiladas Verdes ahead of time without them getting soggy?

Yes, you can make the salsa verde recipe up to 24 hours in advance. However, I recommend assembling the enchiladas shortly before you bake them to prevent them from getting soggy.

Can I use flour tortillas instead of corn tortillas?

Corn tortilla are traditional and work well in this recipe. Yes, you can use flour tortillas. However, flour tortillas tend to absorb more liquid and can get soggy. Cook them right away if you use the flour tortillas to prevent the enchiladas from getting soggy.

What’s the difference between Enchiladas Verdes and Enchiladas Suizas?

While both use a green sauce, Traditional Enchiladas Verdes (like this recipe) use a bright, tangy roasted tomatillo sauce topped with Monterey Jack. Enchiladas Suizas are a “Swiss-style” variation that incorporates Mexican crema, heavy cream or sour cream into the sauce for a much richer, milder flavor.

Why is my salsa verde bitter?

If your salsa verde tastes bitter, it’s probably because the tomatillos weren’t cooked enough or their skins weren’t cleaned properly. To make it better, roast the tomatillos until they have some black spots on them. If it’s still too sour, you can add a little bit of sugar or some chicken broth to balance out the flavor. This should help fix the bitterness and make your salsa verde taste great.

Do I have to peel tomatillos?

You must remove the papery husks, but you don’t “peel” them like an apple. Under the husk, they have a sticky coating; give them a good rinse in cool water to remove that residue, which can sometimes taste bitter.

Close-up of cheesy enchiladas verdes topped with roasted salsa verde enchilada sauce, fresh cilantro, red onion slices, and a drizzle of Mexican crema, served on a reddish-brown plate.

More Mexican Recipes

If you enjoy cooking Mexican and Tex-Mex food at home, browse my full collection of Mexican Recipes for more restaurant-style favorites.

Planning a festive meal? My Cinco de Mayo Menu includes appetizers, main dishes, sides, and desserts to help you build a complete celebration menu.

And if you're looking for sweet treats to round out the meal, don't miss my roundup of Mexican Desserts, featuring classic cookies, cakes, and pastries.

Did you make these delicious Enchiladas Verdes? If so, please rate it, leave a comment, and share with your family and friends.

Recipe

Traditional Enchiladas Verdes

By Michele Feuerborn
5 from 1 vote
Soft corn tortillas dipped in smoky roasted tomatillo salsa, filled with tender shredded chicken and melty cheese, then baked under a blanket of vibrant green sauce. Unlike creamy versions, the roasted jalapeños and serranos bring bold heat, balanced by sweet onions and rich chicken broth for a deeply flavorful, authentic dish.
A baked casserole topped with melted cheese, white sauce, cilantro, and red onion slices, surrounded by bowls of rice, beans, lime wedges, cheese, and chopped vegetables on a festive tabletop.
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Prep Time 25 minutes
Cook Time 35 minutes
Cool 15 minutes
Total Time 1 hour 15 minutes
Servings 8 enchiladas
Calories 458

Ingredients

Roasted Tomatillo Salsa

  • 1 ½ pounds tomatillos husked and rinsed
  • 1 large white onion cut into thick wedges
  • 3 jalapeños stems removed
  • 2 serrano peppers
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups chicken broth
  • ½ cup fresh cilantro
  • 2 cloves garlic
  • 1 tablespoon lime juice

Enchiladas

  • 3 cups cooked shredded smoked or rotisserie chicken
  • 16 corn tortillas
  • 2 cups shredded Monterey Jack or Oaxaca cheese divided
  • ½ teaspoon cumin
  • ½ teaspoon Mexican oregano
  • ½ teaspoon salt

Optional Toppings
:

  • Crumbled queso fresco
  • Mexican Crema or Sour cream
  • Chopped cilantro
  • Thinly diced or sliced red onion

Instructions 

  • Preheat oven to 425°F.
 Place tomatillos, white onion wedges, jalapeños, and serrano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until softened and lightly charred.
    1 ½ pounds tomatillos, 1 large white onion, 3 jalapeños, 2 serrano peppers, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
  • Transfer roasted vegetables to a blender. Add chicken broth, cilantro, garlic, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.
    1 ½ cups chicken broth, ½ cup fresh cilantro, 2 cloves garlic, 1 tablespoon lime juice
  • Pour salsa into a wide shallow bowl for dipping.
  • Reduce oven temperature to 350°F.
 In a bowl, combine shredded chicken with cumin, Mexican oregano and salt. Add ¼ cup salsa to the chicken and combine.
    3 cups cooked shredded smoked or rotisserie chicken, ½ teaspoon cumin, ½ teaspoon Mexican oregano, ½ teaspoon salt
  • Spread a thin layer of salsa in the bottom of a 9×13 baking dish.
    16 corn tortillas
  • Dip each corn tortilla into the warm salsa, coating both sides.
  • Fill with shredded chicken and a little shredded cheese, roll tightly, and place seam-side down in the baking dish.
 Repeat with remaining tortillas.
    2 cups shredded Monterey Jack or Oaxaca cheese
  • Pour remaining salsa evenly over the enchiladas.
  • Sprinkle the remaining 1 ½ cups shredded cheese over the top.
  • Bake for 20 to 25 minutes until hot and bubbly and cheese is melted.
 Let rest for 5 minutes before serving.
  • Top with queso fresco, crema, cilantro, and sliced red onion.
    Crumbled queso fresco, Mexican Crema or Sour cream, Chopped cilantro, Thinly diced or sliced red onion
Tried this recipe?Please Rate this Recipe!

Notes

Important Tips

  • Roast vegetables until slightly charred for deeper flavor.
  • Use mostly jalapeños and fewer serranos for balanced heat.
  • Blend salsa until completely smooth.
  • Warm tortillas slightly if they feel stiff before dipping.
  • Dip quickly to prevent tortillas from becoming too soft.
  • Mix some cheese into the filling for better texture.
  • Do not overfill the tortillas or they may break.
  • Arrange enchiladas snugly to prevent unrolling.
  • Taste salsa before assembling and adjust salt or lime.
  • Let rest before serving so sauce thickens slightly.
  • Remove some pepper seeds if you prefer milder heat.
  • Nutrition calculations are approximate, and your calculations may differ.

Nutrition

Calories: 458kcal | Carbohydrates: 31g | Protein: 36g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 953mg | Potassium: 439mg | Fiber: 5g | Sugar: 5g | Vitamin A: 459IU | Vitamin C: 19mg | Calcium: 271mg | Iron: 2mg | Phosphorus: 344mg

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