These Chicken Enchiladas With Homemade Green Sauce is the best Mexican recipe ever! Enchiladas de Pollo Con Salsa Verde Casera is stuffed with shredded chicken and smothered with green enchilada sauce and topped with cheese then baked to golden perfection.
The Homemade Green Sauce is made with tomatillos, onion, serrano chiles, yellow chiles, garlic, cilantro, and black pepper. It’s fresh and tastes wonderful.
Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or any combination of them. Chili sauces such as salsa roja, various moles, or cheese-based sauces, such as chile con queso can also be used.
Chicken Enchiladas With Homemade Green Sauce
- 9 tomatillos husked and rinsed
- ½ medium white onion
- 1 serrano chile
- 1 yellow chile guero
- 2 cloves garlic
- ½ cup cilantro leaves loosely packed
- ground black pepper to taste
- ¾ cup water
- ¼ cup vegetable oil
- 6 6-inch corn tortillas
- 2 cooked chicken breasts skinned and shredded (to yield 1 ½ cups)
- ½ cup Mexican crema or sour cream
- 1 cup Monterey Jack cheese shredded
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.9 tomatillos, ½ medium white onion, 1 serrano chile, 1 yellow chile, 2 cloves garlic, ½ cup cilantro leaves, ground black pepper, ¾ cup water
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.¼ cup vegetable oil, 6 6-inch corn tortillas
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.2 cooked chicken breasts
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.½ cup Mexican crema, 1 cup Monterey Jack cheese
The Whole Enchilada
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish.
In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.
Mexican cooking authority Diana Kennedy cites an early reference from an American traveler from 1883 who remarked, “Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell.” Kennedy goes on to heartily disagree with that characterization, likely brought on by culture shock.
Another early English-language mention is found in the California Mexican-Spanish Cookbook (1914) by Bertha Haffner Ginger.
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