Enchiladas Verdes
These Enchiladas Verdes are a delicious Mexican dish featuring corn tortillas filled with chicken, then baked in a vibrant tomatillo sauce. Perfect for a hearty family meal!
Prep
20 minutes
Cook
25 minutes
Level
Medium
Serves
4
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a saucepan, heat olive oil over medium heat. Add chopped onions and sauté until soft, about 5 minutes. Then, add minced garlic and cook for another 1-2 minutes until fragrant.
- 3
Add the quartered tomatillos to the saucepan. Cook for about 10 minutes until they are soft and slightly charred. Stir in the cumin, then blend the mixture with chicken broth until smooth. Season with salt and pepper to taste.
- 4
In a large bowl, combine the shredded chicken with half of the tomatillo sauce and 1/2 cup of cilantro. Stir until the chicken is well coated.
- 5
Warm the corn tortillas in a skillet for about 30 seconds on each side so they are pliable. Fill each tortilla with the chicken mixture, roll them up tightly, and arrange in a baking dish seam side down.
- 6
Pour the remaining tomatillo sauce over the rolled enchiladas. Sprinkle shredded cheese on top.
- 7
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- 8
Remove from the oven, garnish with the remaining cilantro, and serve warm.
Tips
You can use rotisserie chicken to save time.
Feel free to add black beans for extra protein and fiber.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover enchiladas in an airtight container in the fridge for up to 3 days.
- For freezing, wrap each enchilada tightly in plastic wrap before placing them in a freezer-safe bag.
Substitutions
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Replace chicken with roasted vegetables for a vegan version.
What to Serve With
- Mexican rice
- Refried beans
- Simple green salad
Common Mistakes
- Overfilling the tortillas may cause them to break.
- Not warming tortillas can make them crack when rolling.
Recipe FAQ
Can I use a different type of meat?
Yes, ground beef or turkey works well as alternatives to chicken.
What can I do with leftovers?
Leftover enchiladas can be stored in the fridge for up to 3 days or frozen for up to a month.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Enchiladas Verdes?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Tacos Al Pastor
Chile-marinated pork tacos with pineapple, onions, cilantro, and a squeeze of lime.
Chilaquiles Verdes
Crisp tortilla chips tossed in tangy tomatillo salsa with crema, cheese, and eggs.
Chicken Mole Bowl
Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.