verde chicken enchiladas
Enchiladas have been around in some form for centuries - and for a good reason! They’re simple at the core: tortilla, filling, sauce, but when each element is done right the whole thing becomes unforgettable. This version leans into a tangy homemade salsa verde and juicy shredded chicken, baked together into one cozy, vibrant dish that feels both classic and elevated.
History of Enchiladas
Enchiladas have deep roots in Mexico going back to long before the modern dish became a restaurant staple. The basic idea - corn tortillas wrapped around food and eaten by hand - shows up in records from the Aztec era where people in the Valley of Mexico were documented eating tortillas folded or rolled around fillings. Over time, enchiladas evolved region by region, especially once Spanish colonial ingredients like cheese, meats, and dairy became more common. The name comes from the Spanish word ‘enchilar’ meaning “to season with chili” which makes sense because at their core enchiladas are about tortillas transformed by sauce (bright, spicy, smoky, or tangy) depending on where you are and how you like them.
How to make enchiladas?
These enchiladas come together in just little over an hour making it a relatively fast dinner without compromising any of the flavor! You start the recipe by seasoning your chicken and once the chicken is baking in the oven, it’s time to make the homemade salsa verde sauce! Husk the tomatillos and boil them for 5 minutes. Transfer them into a food processor along with some of the cooking liquid, serrano chiles, garlic, onion, cilantro, and lime juice. Blend and season to taste with salt. Once the chicken is done, shred it and discard the bones. Add 1/2 cup of the sauce in the chicken and season to taste with salt. Lightly fry each tortilla on a hot pan - while tempting to skip this doing it will keep your enchiladas from getting soggy. Fill the toasted tortilla inside a 9x12 baking dish with the shredded chicken and roll it neatly. Repeat until the baking dish is filled or you run out of ingredients. Cover with foil and bake for 10 minutes. Remove the foil, pour rest of the salsa verde sauce on top and bake uncovered for about 5 minutes. Once done, garnish the enchiladas with fresh cilantro, red onion, Mexican sour cream, and queso fresco. Serve with lime wedges!
Tips
Don’t skip the step of frying the tortillas - this will avoid them from getting soggy and breaking down.
Don’t skimp on the filling - make sure the tortillas have a good amount of filling in them before tightly rolling them and placing seam side down to create a neat presentation and prevent them from falling apart.
Use plenty of garnishes for a beautiful presentation and bold flavor profile.
Enchiladas can be made ahead (just add garnishes right before serving) and freeze well if you want to have a batch of enchiladas at an arms reach at any time! Refrigerated enchiladas stay good up to 4 days and 3 months in the freezer.
Recommended products to make this recipe
*This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you.
