When a plate of enchiladas verdes de pollo lands on the table, the bright tomatillo sauce is the first thing I reach for. Tender shredded chicken is tucked into warm corn tortillas, then finished with crema, queso fresco and onion. Make extra rice to catch every spoonful of salsa: this is a dinner meant to be shared while everything is warm.
The ingredients that make them shine
Fresh tomatillos give the sauce its tangy green flavor. Rinse away their sticky coating after removing the husks. Jalapeño brings gentle heat, while cilantro and garlic add freshness. Use cooked shredded chicken, including leftover or rotisserie chicken, and sturdy corn tortillas that bend without tearing.
How to make chicken enchiladas verdes
Simmer the tomatillos and chile until soft, then blend with onion, garlic, cilantro and broth. Warm the sauce in a skillet. Briefly soften the tortillas in oil, fill with hot shredded chicken, and roll them onto plates. Spoon the warm salsa over the top just before serving, followed by crema, queso fresco and onion.
What to serve with them
I love these with fluffy Mexican red rice and a spoonful of refried beans. Put the toppings out in small bowls and let everyone make their own plate.
Frequently asked questions
How can I keep the tortillas from breaking?
Warm the tortillas until pliable and handle them gently. A quick dip in hot oil helps them hold together; drain on paper towels before filling. Add the sauce just before serving to keep them from getting soggy.
Can I make the salsa ahead?
Yes. Refrigerate the sauce in a covered container for up to 3–4 days. Warm it gently and add a splash of broth if it thickens. Refrigerate assembled leftovers promptly for up to 3–4 days and reheat until steaming hot; the tortillas will soften as they sit.
Enchiladas Verdes de Pollo
Ingredients
- 1 ½ pounds tomatillos husked and rinsed
- 1 jalapeño stemmed
- ½ medium white onion divided
- 2 cloves garlic peeled
- ½ cup fresh cilantro
- ½ cup low-sodium chicken broth plus more as needed
- 1 teaspoon kosher salt divided, plus more to taste
- 3 cups cooked shredded chicken
- 12 corn tortillas
- ¼ cup neutral oil for softening tortillas
- ½ cup Mexican crema for serving
- ½ cup crumbled queso fresco for serving
Instructions
- Place tomatillos and jalapeño in a saucepan, cover with water and simmer 8 to 10 minutes, until softened. Drain.
- Blend the tomatillos and jalapeño with half the onion, garlic, cilantro, broth and ½ teaspoon salt until smooth. Finely slice the remaining onion for serving.
- Warm 1 tablespoon of the oil in a skillet over medium heat. Add the salsa and simmer gently 5 minutes; thin with broth as needed and season with remaining salt to taste. Warm the shredded chicken separately until hot.
- Heat the remaining oil in a small skillet over medium heat. Briefly soften each tortilla in the oil, about 10 seconds per side, then drain on paper towels.
- Fill each tortilla with chicken, roll and place seam side down on plates. Spoon warm salsa over them and top with crema, queso fresco and sliced onion. Serve immediately.
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