Enchiladas Verdes

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Fresh, vibrant and packed full of flavor. These Enchiladas Verdes are filled with shredded chicken, smothered in Salsa Verde sauce and bursting with flavor. You just have to give these a try!

Enchiladas verdes served on salsa verde, topped with cheese and diced onion

About this recipe:

The star of the show in these Enchiladas Verdes is the Salsa Verde sauce. Salsa Verde (green sauce) can be found in many different cuisines from around the world. This sauce gets its vibrant green color from tomatillos, heaps of cilantro (coriander) and jalapeños, also providing a burst of freshness. You can buy premade jars of Salsa Verde or try our homemade Salsa Verde sauce here. This recipe shows you an easy way of making succulent shredded chicken and how you construct your delicious Enchiladas Verdes.

Ingredients

For the Salsa Verde:
Tinned tomatillos
Jalapeno pepper
White Onion
Garlic
Cilantro
Mexican Oregano
Lime juice
Salt
For the Enchiladas:
Chicken stock
Salsa Verde
Chicken breast
Tortillas
Queso Fresco cheese (any mild, crumbly cheese)
Diced white onion
Chopped cilantro
Sour cream

See recipe card for quantities.

Step by step photographs..

Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.

Step 2: Add ¼ cup of chicken stock (60ml) to your pan.

Lid covering pan with chicken and chicken stock inside

Step 3: Cover with a lid and allow to poach for 10-12 minutes.

Step 4: Add the rest of your chicken stock (½ cup or 120ml) to your Salsa Verde.

Step 5: Add your dried oregano.

Step 6: In a bowl, shred your chicken breasts with a fork.

Step 7: Add 3 tablespoons of your salsa verde mixture.

Step 8: Mix well.

Step 9: To a large plate add a thin layer of salsa verde.

Tortilla filled with salsa verde shredded chicken, cheese and onion

Step 10: Place a tortilla on the plate and add a healthy portion of your shredded chicken.

Step 11: Top with a sprinkle of Queso Fresco cheese and diced onions.

Enchiladas with verdes added to the pan rolled

Step 12: Add a thin layer of salsa verde to the bottom of an oven proof baking tray. Roll your tortilla and place it in your baking tray. Repeat for the rest of your tortillas.

Enchiladas smothered in more verdes sauce

Step 13: Top your enchiladas with the remaining salsa verde (reserve a few tablespoons for serving).

Step 14: Top with the rest of your Queso Fresco cheese and bake at 400F/200C for 10-12 minutes.

Enchiladas topped with diced onions and coriander

Step 15: Spread a thin layer of salsa verde on your plate, add your enchiladas verdes and top with more diced onion and sour cream.

Step 16: Dig in!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 1lb 11oz (750ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Enchiladas Verdes.

What about the tomatillos?

This Salsa Verde recipe calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

Substitutions

Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Enchiladas Verdes. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
Tortillas - I used flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the enchiladas in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Enchiladas Verdes.
Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.
Chicken stock - If you're running low on good quality chicken stock then vegetable stock will work just as well!

Equipment

You don't need any specialist equipment for this recipes. All you need is a pan and a large oven proof dish to bake your Enchiladas Verdes in! It's just that easy!

Storage

Refrigeration - Allow to cool completely, remove any sour cream and transfer to an airtight container or cover your baking tray with foil. Refrigerate for up to 4 days. To reheat, bake in the oven at 400F/200C for 20 minutes.

Freezing - Allow to cool completely, remove any dairy toppings and wrap in foil. Store in an airtight container or freezer bags and keep in the freezer for up to 3 months. To reheat, defrost in the fridge and place the foil wrapped enchiladas in the oven for 20 minutes then uncovered for 5 minutes to crisp.

Top Tip

To prevent your Enchiladas Verdes from sticking to your baking tray, add a thin layer of your Salsa Verdes to the bottom of the tray. Place your enchiladas on top and bake as instructed.

FAQ

Can I make Enchiladas Verdes ahead of time?

Yes, enchiladas verdes are perfect for making ahead fo time. You can assemble them up to two days in advance, cover them tightly, and store them in the fridge until you're ready to bake. For longer storage, you can also freeze them (either baked or unbaked) for up to three months

How spicy are Enchiladas Verdes?

It's up to you! make them as spicy or as mild as you like. The Salsa Verde is where the kick of spice comes from so if you're making it from scratch then add half the amount of Jalapeños.

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