Irresistible Chicken Enchiladas Verdes Recipe: A Taste of Mexico with Green Sauce

Imagine tender chicken wrapped in soft corn tortillas, smothered in a vibrant, homemade green sauce made from fresh tomatillos and serrano peppers. The creamy topping and tangy feta add the perfect finishing touch, elevating these enchiladas to restaurant-quality perfection.

This recipe is more than just a meal—it's a way to bring the warmth and soul of Mexican cuisine into your kitchen.

Ingredients for the Best Chicken Enchiladas Verdes

Get ready to create a vibrant and flavorful dish with these carefully selected ingredients. Each item plays a key role in building the layers of taste and texture that make these enchiladas unforgettable. Here's what you'll need:

• 12 Corn Tortillas: Soft and pliable, these tortillas are perfect for wrapping up all the delicious filling.
• 1 Whole Chicken Breast (about 12 oz): Cooked to tender perfection and shredded for a hearty filling.
• 1 1/2 Cups Chicken Broth: Adds depth and richness to the tangy green sauce.
• 2 Garlic Cloves: Fresh and aromatic, giving the sauce a bold flavor.
• 1 Small Onion: Essential for the sauce, adding a touch of sweetness and balance.
• Salt to Taste: Enhances every ingredient, bringing out their natural flavors.
• 3 Serrano Peppers: For just the right amount of heat to excite your taste buds.
• 2 lbs Tomatillos (Husked): The star of the sauce, these green gems provide the perfect tangy base.
• 1/2 Cup Chopped Cilantro: A fresh, herbaceous addition to brighten up the sauce.
• 1 tbsp Frying Oil: For lightly frying the tortillas and creating a flavorful base for the sauce.
• 1/2 Cup Sour Cream (Optional): A creamy topping that balances the heat of the serrano peppers.
• 1/2 Cup Crumbled Feta Cheese (Optional): A tangy and slightly salty topping that complements the enchiladas perfectly.

Pro Tip: Using fresh ingredients, especially tomatillos and cilantro, will ensure the brightest and most authentic flavors in your enchiladas.

Step-by-Step Instructions for Perfect Chicken Enchiladas Verdes

Follow these simple steps to create authentic, mouthwatering chicken enchiladas verdes. Each step builds layers of flavor for a dish that will impress everyone at your table.

1. Prepare the Base Ingredients
   • Place the garlic cloves and serrano peppers in a pot of boiling water.
   • Boil for 5 minutes, then add the tomatillos. Continue boiling for another 7 minutes to soften them.
   • Drain the cooked ingredients and set them aside to cool slightly.
2. Blend the Green Sauce
   • In a blender, combine the boiled tomatillos, garlic cloves, serrano peppers, and 1/4 of the onion.
   • Blend until smooth. Add the cilantro and pulse briefly to mix without over-pureeing—it’s important to keep the sauce slightly textured.
   • Pour in 1 cup of chicken broth and blend again until the mixture is combined.
3. Cook the Sauce
   • Heat 1 tablespoon of oil in a small pan over medium heat.
   • Pour in the tomatillo puree and stir. Add 1 teaspoon of salt to enhance the flavors.
   • Reduce the heat to low and let the sauce simmer uncovered for 10 minutes, stirring occasionally.
   • If the sauce becomes too thick, stir in an additional 1/2 cup of chicken broth until you achieve your desired consistency.
4. Prepare the Tortillas
   • In a separate pan, lightly fry the corn tortillas in a small amount of oil for about 10 seconds per side. This softens them and prevents them from breaking when rolled.
   • Place the tortillas on a plate lined with paper towels to absorb any excess oil.
5. Assemble the Enchiladas
   • Warm half of the sauce in a pan. Dip each tortilla into the sauce, coating it evenly.
   • Lay the sauce-covered tortilla flat on a slightly extended plate. Add a portion of the shredded chicken to the center of the tortilla.
   • Roll the tortilla tightly around the filling and arrange it seam-side down on the plate.
6. Finish and Serve
   • Spoon the remaining warm sauce over the rolled enchiladas, ensuring they are generously covered.
   • Top with thinly sliced onion, and if desired, add a dollop of sour cream and a sprinkle of crumbled feta cheese for extra creaminess and tang.