Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Enchiladas Verdes
Corn tortillas rolled around chicken, bathed in tangy green salsa and melted cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Warm the Tortillas: Lightly heat the corn tortillas in a dry pan or with a little oil so they bend without cracking.
- 2
Fill and Roll: Place shredded chicken in each tortilla and roll up, then arrange seam-side down in a baking dish.
- 3
Sauce: Pour the warm salsa verde generously over the rolled enchiladas.
- 4
Cheese: Scatter the Monterey Jack cheese on top.
- 5
Bake: Bake at 190°C (375°F) for 18-20 minutes until bubbling and the cheese has melted.
- 6
Serve: Drizzle with crema and garnish with chopped onion and cilantro.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving785
Calories
63 g
Protein
19 g
Carbs
51 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Enchiladas verdes are corn tortillas dipped in a tangy tomatillo-green chile sauce, rolled around shredded chicken, and blanketed in more sauce and cheese. The word enchilada simply means chilied, and the dish traces back to the Aztec practice of rolling food in tortillas. The green version leans on tomatillos for a brighter, more acidic profile than its red cousin.
Listahan note
This version quick-fries the tortillas before dipping them so they hold the sauce without falling apart. The green sauce is kept loose and generous so the enchiladas stay saucy, not dry.
Technique cues
- Pass each tortilla through warm oil for just a few seconds before saucing, because that light fry waterproofs it so it rolls without tearing or turning to mush.
- Simmer the tomatillo sauce until it darkens slightly and loses its raw edge before pouring it over, which deepens the whole dish.
- Sauce the baking dish, the rolls, and the top generously, since corn tortillas drink up liquid and a stingy sauce bakes dry.
Kitchen flow
- Parallel prep
- While the tomatillos roast for the sauce, poach and shred the chicken so both components are ready to assemble at the same time.
- Make-ahead
- Make the green sauce and shred the chicken up to two days ahead, then roll and bake the night you serve.
- Leftover move
- Chop leftover enchiladas and warm them into a skillet hash topped with a fried egg for breakfast.
- Cleanup rhythm
- Sauce and roll on a single rimmed tray to contain drips, and soak the saucy baking dish right after serving.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Corn tortillas
the wrap
Purpose: Corn tortillas are traditional and their flavor stands up to the tangy green sauce in a way flour cannot.
Handling: Warm or lightly fry each one so it becomes pliable and will not crack when rolled.
Adaptation: Use sturdy store-bought corn tortillas, doubling thin ones if they tear easily.
Tomatillos
tart green sauce base
Purpose: Tomatillos give the sauce its signature bright, lemony tang that defines verdes.
Handling: Husk, rinse, and roast or boil until soft before blending into a smooth sauce.
Adaptation: Canned tomatillos or a quality jarred salsa verde save time when fresh are scarce.
Shredded chicken
filling
Purpose: Poached, shredded chicken stays moist inside the rolls and soaks up the green sauce.
Handling: Poach with onion and garlic, then shred and lightly salt while warm.
Adaptation: Sauteed mushrooms or black beans make a satisfying vegetarian filling.
Mexican crema
cooling richness
Purpose: A drizzle of crema balances the acidity of the tomatillo sauce and adds a silky finish.
Handling: Drizzle over the top after baking so it stays cool against the hot enchiladas.
Adaptation: Thinned sour cream or a dairy-free cashew cream works in its place.
Queso fresco or Monterey Jack
cheese topping
Purpose: Cheese melts or crumbles over the top to tie the dish together and add savory contrast.
Handling: Crumble queso fresco after baking, or scatter Jack before baking to melt.
Adaptation: A dairy-free shredded cheese for a non-dairy version.
Technique notes
- Roll the enchiladas seam-side down in the dish so they stay closed as they bake.
- If the sauce tastes too sharp, stir a small amount of cream or a roasted poblano into the blender to round it.
- Bake just until bubbling and heated through, since over-baking dries the tortillas no matter how much sauce you use.
Ingredient swaps
- Vegetarian filling
- Fill with sauteed mushrooms, spinach, or black beans instead of chicken for a meatless tray.
- Dairy-free option
- Skip the cheese and crema and finish with avocado slices and a cashew-based cream.
- Weeknight shortcut
- Use a rotisserie chicken and good jarred salsa verde, then assemble and bake in about twenty minutes.
Serve alongside
- Mexican red rice
- Refried black beans
- Sliced avocado and radish salad
- Esquites
- Jamaica agua fresca
- Horchata
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to three days; the tortillas soften further but the flavor holds well.
- Reheat individual portions in a covered dish in the oven or microwave with a splash of extra sauce.
- Freeze assembled but unbaked enchiladas for up to two months, then bake from frozen, adding time.
Equipment
- Blender for the sauce
- Wide shallow pan for warming tortillas
- Ceramic or glass baking dish
- Tongs for dipping and rolling
Make this household-aware
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Plan it in Listahan
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