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Enchiladas Verdes recipe

Enchiladas Verdes recipe

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This is an authentic recipe for green enchiladas that I learnt from an amazing home cook in Puebla, Mexico. I've been tweaking and perfecting it for over 15 years. To save time, I use ready-cooked chicken from the supermarket, but you can always use leftovers from a Sunday roast! Be conservative with the cream and the cheese.

133 people made this

IngredientsServes: 9

  • 2 cloves garlic
  • 3 serrano chillies
  • 450g small green tomatillos (husk tomatoes), husks removed
  • 250ml vegetable oil for frying
  • 9 corn tortillas
  • 700ml water
  • 4 teaspoons chicken stock granules
  • 1/2 shop-bought ready-cooked chicken, meat removed and shredded
  • 1/4 iceberg lettuce, shredded
  • 45g coriander leaves
  • 225ml creme fraiche or soured cream
  • 125g grated cotija cheese

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat the grill and line a baking tray with foil.
  2. Grill the garlic, serrano chillies and tomatillos under the grill until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the chillies and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
  3. Heat oil in a small, deep frying pan to 180 C / Gas 4. Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with kitchen paper and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
  4. Place the toasted garlic, serrano chillies, tomatillos and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to the boil. Dissolve the chicken stock granules into the mixture, reduce heat to medium-low and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
  5. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, coriander, soured cream and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.


Cotija is a sharp, aged cow's cheese is known as the 'Parmesan of Mexico'. Hard to find in the UK, using Parmesan would be the next best thing.

Serrano chillies are not easy to find in the UK, though some home cooks are now growing their own! If you can't get your hands on them, use fresh jalapenos or green chillies instead.

This recipe calls for creme fraiche or soured cream, but if you can get your hands on Mexican crema fresca, this is a fabulous and authentic alternative.

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Reviews & ratingsAverage global rating:(191)

Reviews in English (145)

One of the best enchiladas recipe I've cooked my kids loved it and now a favorite!-17 Aug 2016

by Elvira Silva

Sooooo good! and easy to prepare. One suggestion broil the tomatillos and garlic instead of doing it on the griddle it only takes a couple min. also if you want to cut calories cook your tortillas with cooking spray on a hot pan, to me they still taste like they've been deep fried. Gracias Gema! Elvira S.-28 Apr 2010

by GormandJim

This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and cream at your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works!-01 May 2010

Watch the video: Green Enchiladas (October 2021).