Q: Can I use store-bought salsa verde?

A: Yes, but homemade adds better freshness and depth of flavor.

Q: Can I freeze enchiladas verdes?

A: Absolutely. Assemble, cover tightly, and freeze before baking. Thaw overnight before cooking.

Q: Can I use flour tortillas?

A: You can, but corn tortillas are traditional and offer better texture.

Q: What’s the best chicken for this recipe?

A: Shredded rotisserie or leftover grilled chicken both work beautifully.

Q: Are enchiladas verdes spicy?

A: They have mild heat, but you can control it by adjusting the jalapeños.

Auténticas Enchiladas Verdes de Pollo con Salsa de Tomatillo Casera

Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa

Rated 4.0 stars by 2 users

Cuisine

Mexican

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

370

Enchiladas Verdes are a staple of Mexican home cooking, often passed down through generations and adapted based on what’s fresh and local. This dish gets its signature brightness from tomatillos, a tart green fruit that's roasted or boiled to make the rich, tangy salsa verde.

Blended with fresh cilantro, jalapeños, and lime, the sauce is a vibrant contrast to the creamy shredded chicken filling and melted cheese on top.

While the traditional version uses corn tortillas and homemade salsa, you can adapt this dish based on time and taste. Use leftover or rotisserie chicken to speed things up, add extra jalapeños for heat, or even fold in sautéed vegetables for a meatless version.

The entire dish bakes into a bubbling casserole that’s equal parts zesty, cheesy, and soul-satisfying — perfect for family dinners, potlucks, or anytime you’re craving a little warmth with your meal.

Image of Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa

Ingredients

For the Salsa Verde

1 lb tomatillos, husked and rinsed
1 jalapeño pepper, stemmed (seeded for less heat)
1/2 white onion
2 cloves garlic
1/2 cup fresh cilantro leaves
1 tablespoon lime juice
Salt to taste

For the Enchiladas

2 cups cooked shredded chicken (rotisserie works great)
8 corn tortillas
1/2 cup sour cream
1 cup shredded Monterey Jack or Oaxaca cheese
1/2 cup crumbled queso fresco (optional)
1/4 cup chopped fresh cilantro (for garnish)
1 tablespoon vegetable oil (for softening tortillas)

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Directions

Preheat oven to 375°F (190°C).
Make the salsa verde: In a saucepan, bring tomatillos, jalapeño, onion, and garlic to a boil in water. Simmer for 10 minutes or until softened. Drain and blend with cilantro, lime juice, and salt until smooth.
Lightly oil a skillet and heat each tortilla for 10–15 seconds per side to make them pliable.
In a mixing bowl, combine shredded chicken with 1/3 cup of the salsa verde and 2 tablespoons sour cream.
Spoon chicken filling into tortillas, roll up, and place seam-side down in a baking dish.
Pour remaining salsa verde over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes until bubbly and cheese is melted.
Garnish with queso fresco, sour cream dollops, and chopped cilantro.

Nutrition

Serving Size: 1
per serving: Calories; 370

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 7 grams; 35%
Cholesterol: 80 milligrams; 27%
Sodium: 550 milligrams; 24%
Carbs: 29 grams; 11%
Protein: 26 grams
Sugar: 4 grams
Fiber: 4 grams

10 Consejos para a la hora de cocinar este plato

Utilice tomatillos muy maduros para obtener el mejor sabor de la salsa.
Quita las semillas del jalapeño si prefieres un picante suave.
Fríe ligeramente o cocina al vapor las tortillas para evitar que se agrieten.
No rellenes demasiado las tortillas: 2 cucharadas de relleno es perfecto.
Utilice un pollo asado para ahorrar tiempo.
Agrega queso dentro de las enchiladas para obtener un centro más cremoso.
Hornee sin tapar para obtener una cobertura de queso dorado.
Ase la parte superior durante 1 a 2 minutos para darle más color.
Prepare la salsa verde con anticipación y refrigere hasta por 3 días.
Sirva con rodajas de lima y un chorrito de crema para darle más toque.

Sírvelo con sugerencias.

Arroz mexicano y frijoles refritos
Guacamole y totopos
Ensalada de repollo con lima
Ensalada de frijoles negros
Horchata helada o té de hibisco

Preguntas frecuentes

P: ¿Puedo usar salsa verde comprada en la tienda?
R: Sí, pero lo casero agrega mayor frescura y profundidad de sabor.

P: ¿Puedo congelar enchiladas verdes?
R: Absolutamente. Ensamble, cubra bien y congele antes de hornear. Descongelar durante la noche antes de cocinar.

P: ¿Puedo usar tortillas de harina?
R: Puedes, pero las tortillas de maíz son tradicionales y ofrecen mejor textura.

P: ¿Cuál es el mejor pollo para esta receta?
R: El asador desmenuzado o las sobras de pollo asado funcionan muy bien.

P: ¿Las enchiladas verdes son picantes?
R: Tienen un picante suave, pero puedes controlarlo ajustando los jalapeños.

Chef's Recommendation

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