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Enchiladas de Pollo en Salsa Verde

Updated: Aug 16, 2023

enchiladas de pollo


For the Filling:

  • 2 cups shredded cooked chicken (or cooked and seasoned vegetables for a vegetarian option)

  • 1 cup shredded cheese (Mexican blend, Monterrey Jack, or your favorite cheese)

  • 1/2 cup chopped onion

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder (adjust to your spice preference)

  • Salt and pepper to taste

  • 1 tablespoon vegetable oil (if using vegetables)

For the Salsa Verde:

  • 1 pound tomatillos, husks removed and rinsed

  • 1 jalapeño or serrano pepper (adjust to your spice preference)

  • 1/2 cup chopped onion

  • 2 cloves garlic

  • 1/4 cup fresh cilantro leaves

  • Juice of 1 lime

  • Salt to taste

For the Enchiladas:

  • 12-14 corn tortillas

  • 1 cup shredded cheese (for topping)

  • Chopped fresh cilantro (for garnish)

  • Sour cream or Mexican crema (for serving)

Instructions: 1. Prepare the Filling:

  • In a skillet, heat the vegetable oil over medium heat. Add chopped onion and garlic, sauté until translucent.

  • Add the shredded cooked chicken (or seasoned vegetables) to the skillet. Stir in ground cumin, chili powder, salt, and pepper. Cook for a few minutes until everything is well combined and heated through. Remove from heat and set aside.

2. Prepare the Salsa Verde:

  • In a pot of boiling water, cook the tomatillos and jalapeño or serrano pepper until they become tender, about 5 minutes. Drain well.

  • In a blender or food processor, combine the cooked tomatillos, jalapeño or serrano pepper, chopped onion, garlic, cilantro, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust salt as needed.

3. Assemble the Enchiladas:

  • Preheat your oven to 375°F (190°C).

  • In a baking dish, spread a thin layer of the salsa verde to coat the bottom.

  • Heat the corn tortillas slightly on a dry skillet or in the microwave to make them more pliable.

  • Take a tortilla, spoon some of the chicken or vegetable filling down the center, and roll it up. Place the rolled tortilla seam-side down in the baking dish.

  • Repeat the process with the remaining tortillas and filling until the baking dish is filled with a single layer of enchiladas.

4. Top with Salsa Verde and Cheese:

  • Pour the remaining salsa verde over the enchiladas, spreading it evenly to cover them.

  • Sprinkle shredded cheese over the top of the enchiladas.

5. Bake and Serve:

  • Bake the enchiladas in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.

  • Remove from the oven, garnish with chopped cilantro, and serve hot.

  • Optionally, serve with sour cream or Mexican crema on the side.

Enjoy your delicious Enchiladas de pollo Salsa Verde, a flavorful and comforting dish that's sure to delight your taste buds!

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