Chicken Enchiladas Verde Recipe

Chicken Enchiladas Verde. Is there a more quintessential Mexican food? This delicious Chicken Enchiladas Verde recipe is the traditional version, and we love how the fresh tomatillos shine in this flavor-packed sauce. It’s a delicious dish for entertaining friends and the family.

Chicken Enchiladas Verde

Recipe by GardenuityCuisine: MexicanDifficulty: Medium


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With a fresh tomatillo sauce and a savory chicken filling, this chicken enchilada verde recipe is satisfyingly spicy, tart, and rich. The secret to the sauce? Fresh herbs.


  • For the Chicken Filling
  • 2 lbs boneless skinless chicken breasts

  • Adobo seasoning, to taste

  • 1½ white onion, chopped

  • 4 garlic cloves, minced

  • ⅓ cup sour cream

  • For the Sauce:
  • 1 lb tomatillos, husked

  • 1½ cup finely chopped onion

  • 1 tsp minced garlic

  • 1 serrano chile pepper, minced

  • 2 Tbsp chopped cilantro

  • 1 Tbsp chopped fresh oregano

  • ½ tsp ground cumin

  • 1 ½ tsp salt, or to taste

  • 2 cups of water

  • For the Enchilada:
  • 12 corn or flour tortillas

  • 1 cup sour cream

  • 1 ½ white onion, diced

  • 1 cup queso fresco or 1 cup Monterey jack cheese


  • Cook the Chicken Filling:
  • Season chicken with Adobo seasoning, to taste.
  • Place chicken, onion, and garlic in a saucepan, with enough water to cover the ingredients. Bring to a boil, reduce heat to medium, cover, and simmer for 20-25 minutes.
  • Remove from heat, and let the chicken continue to cook in the broth. Shred chicken meat—approximately 4 cups. Mix with the sour cream and set aside.
  • Cook the Sauce:
  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in water, bring to a boil, then reduce heat to medium-low, and simmer until the tomatillos are soft—about 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth. Set aside.
  • In a skillet over medium-high heat, heat vegetable oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat, and cook for 5 minutes until noticeably darker and thicker.
  • Season sauce with 1 tsp Adobo seasoning. This makes about 3 cups of sauce. If needed, stir in chicken broth.
  • Cook the Enchilada:
  • Heat oven to 350°F.
  • Using your fingers, dip each tortilla briefly in the sauce, covering both sides and place on a plate. Spread on a large spoonful of chicken filling and roll up tortilla.
  • Place seam side down in a baking dish. Repeat for each enchilada.
  • Top enchiladas with remaining sauce, cover with foil, and heat in the preheated oven until enchiladas are heated through—about 10 minutes. Top with sour cream, onions, and cheese.
  • Serve immediately.
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