Authentic Enchiladas Verdes
Enchiladas Verdes are tangy, comforting corn tortilla rolls stuffed with juicy shredded chicken and queso fresco, then bathed in a bright, roasted tomatillo salsa verde. Perfect for weeknight dinners or weekend gatherings.
Equipment
- 1 Blender
- Tongs
- Heat-Proof Bowl for shredded chicken
Ingredients
Preparing the Filling
- 5 pounds chicken thighs bone in (see note 1)
- ½ yellow onion (quartered)
- 1 whole garlic head
- 4 bay leaves
- 1 tbsp salt (or salt to taste)
- ½ tsp black pepper
- Water - Just enough to cover chicken
Salsa Verde
- 1 pound milpero tomatillos, husked & rinsed
- 2-3 Anaheim peppers, seeds removed
- 4 Jalapeños
- 1 habanero, optional (for extra heat)
- ½ small yellow onion
- 3 garlic cloves, peeled
- ½ bunch of cilantro (stems ok)
- salt, to taste
- Black pepper, to taste
- chicken boullion powder, optional, to taste
- ½ cup water or chicken broth (plus more as needed)
- ¼ teaspoon cumin
- salt to taste
- pepper to taste
- chicken boullion to taste
Assembling the Enchiladas
- 10 corn tortillas
- ½ - 1 Cup Neutral Oil (for soft frying)
- 1½ Cup shredded chicken (from group A), seasoned with salt
- 1 Cup crumbled queso fresco or cotija
- ¼ cup finely chopped onion, optional
Toppings
- Shredded lettuce
- Mexican crema or sour cream
- more queso fresco / cotija
- pickled red onions
- sliced avocado
Instructions
Cook the Chicken
- Place the chicken thighs, onion, garlic head, bay leaves, salt, and pepper in a large stockpot. Add just enough water to cover.
- Bring to a boil, reduce to medium-low, and simmer ≈40 minute, until chicken is fork-tender.
- Transfer chicken to a bowl; let cool slightly, then shred. Taste and season with a a pinch of salt. Reserve ½ cup of the cooking broth
Prepare the Salsa Verde
- In a medium pot, combine tomatillos, jalapeños, Anaheim peppers, habanero (if using, and ½ cup water or broth.
- Boil 8-10 minutes, until tomatillos turn pale green. Remove tomatillos; continue boiling chiles until soft and lightened in color, 2-3 minutes more.
- Blend tomatillos, chiles, cilantro, garlic cloves, onion, cumin, salt, pepper, and a splash of liquid until smooth.
Simmer the Sauce
- Heat 1 Tbsp oil in the medium pot.
- Pour in the blended salsa; add the reserved ½ cup chicken broth.
- Simmer on low 5 minutes, stirring, until slightly thickened and deeper green.
Soften the Tortillas
- In a frying pan, heat ½-1 cup oil over medium-high.
- Using tongs, flash-fry each corn tortilla 2-3 seconds per side - just until pliable, not crispy.
- Drain briefly on paper towel, then dip each tortilla into the warm salsa verde.
Fill & Fold
- Place dipped tortilla on a plate. Add 2 Tbsp shredded chicken and 1 Tbsp crumbled cheese.
- Fold or roll into an enchilada and set seam-side down. Repeat with remaining tortillas.
Sauce & Serve
- Spoon extra hot salsa verde over folded enchiladas.
- Garnish wiht lettuce, crema, more cheese, pickled onions, and avocado. Serve immediately and enjoy!
Notes
- Why thighs? Bone‑in chicken thighs create a richer broth and stay juicier than breast meat.
- Time‑Saver: Swap the simmered thighs for 4 cups shredded rotisserie chicken. Skip Step 1 and start at Step 2 with the salsa; dinner will be on the table in about 30 minutes.
- Salt vs. bouillon: Feel free to season the cooking liquid with chicken‑bouillon powder instead of—or in addition to—plain salt for deeper flavour.
- Heat level: Omit the habanero and reduce jalapeños for a milder sauce, or leave the seeds in for extra punch.
- Make‑ahead tips: Salsa verde and shredded chicken keep 3 days in the fridge. Reheat sauce to a simmer before dipping tortillas.
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