A weeknight staple across Mexico, enchiladas verdes are corn tortillas briefly dipped in tangy tomatillo salsa, filled with shredded chicken, then rolled and topped with more salsa, Mexican crema, and crumbled queso fresco. The salsa verde is bright, slightly spicy, and herbaceous — everything a great enchilada needs.

Directions

STEP #1

In a medium saucepan, combine tomatillos, serrano chiles, garlic, and half the onion. Cover with water and bring to a boil. Cook 10 minutes until the tomatillos turn olive green and are completely soft. Drain, then blend with cilantro and salt until smooth. Taste and adjust salt. The salsa should be bright, tangy, and slightly spicy.

STEP #2

Heat 1 tablespoon of oil in a saucepan over high heat. Add the blended salsa all at once (it will spit) and fry for 3–4 minutes, stirring frequently, until it darkens slightly and thickens. This step is essential for depth of flavor. Season again to taste.

STEP #3

Heat remaining oil in a skillet. Briefly fry each tortilla 10–15 seconds per side until just pliable but not crispy. Drain briefly on paper towels, then dip each tortilla in the warm tomatillo salsa to coat both sides.

STEP #4

Place about 2 tablespoons of shredded chicken down the center of each sauced tortilla. Roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.

STEP #5

Spoon remaining salsa verde over the rolled enchiladas. Drizzle Mexican crema on top, then scatter crumbled queso fresco and sliced raw onion over everything. Serve immediately with sliced avocado on the side.

Tips

Do not skip frying the tortillas before rolling — it prevents them from absorbing too much sauce and turning mushy. They should be flexible, not stiff.
Frying the salsa is the other non-negotiable step. Raw blended salsa poured over enchiladas tastes flat. Two minutes in hot oil transforms it.
Rotisserie chicken works beautifully here and makes this a quick weeknight meal.

Enchiladas Verdes

Ingredients

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