Chicken Enchiladas Verdes with Tomatillo Salsa

Why You’ll Love This Recipe

• Bright, tangy tomatillo-serrano salsa that clings to every tortilla.
• Tender, juicy shredded chicken with just the right level of heat.
• Classic garnishes—crema, queso fresco, onion, and cilantro—bring authentic Mexican flavors home.
• Built for weeknights but special enough for company.

Grocery List

• Produce: Tomatillos, serrano chiles, white onion, garlic, cilantro, limes
• Dairy: Mexican crema (or sour cream), queso fresco
• Pantry: Corn tortillas, neutral oil, kosher salt, bay leaf, low-sodium chicken broth

Full Ingredients

Chicken

• 1.5 lb boneless, skinless chicken breasts or thighs
• 1 bay leaf
• 2 garlic cloves, lightly crushed
• 1 tsp kosher salt
• Water to cover (about 6 cups)

Salsa Verde

• 1.5 lb tomatillos, husked and rinsed well
• 2–3 serrano chiles, stemmed (seed for less heat)
• 1/2 medium white onion, roughly chopped
• 3 garlic cloves
• 1 cup loosely packed cilantro leaves and tender stems
• 3/4 cup low-sodium chicken broth (or poaching liquid), plus more as needed
• 1 tbsp fresh lime juice
• 1 tsp kosher salt, plus more to taste
• 1 tbsp neutral oil (to “fry” the salsa)
• Optional: pinch of sugar to balance acidity if tomatillos are very tart

Assembly & Garnish

• 12 corn tortillas (6-inch)
• 3 tbsp neutral oil (for softening tortillas)
• 1/2 cup Mexican crema (or 1/2 cup sour cream thinned with 1–2 tbsp milk)
• 4 oz queso fresco, crumbled (about 1 cup)
• 1/2 medium white onion, very thinly sliced
• 1/4 cup cilantro, chopped
• Optional: lime wedges, sliced radishes, avocado

Step-by-Step Instructions

Step 1: Poach and shred the chicken

Place chicken in a medium pot and add water to cover by about 1 inch. Add bay leaf, crushed garlic, and 1 teaspoon kosher salt. Bring just to a gentle simmer over medium heat, then reduce the heat to maintain a quiet simmer (around 180–190°F). Cook until the chicken is just cooked through: 12–15 minutes for breasts or 16–18 minutes for thighs. Transfer the chicken to a bowl and let cool slightly, then shred with two forks. Reserve 3/4 cup of the flavorful poaching liquid for the salsa if you are not using broth.

Step 2: Simmer tomatillos and aromatics

In a separate saucepan, add tomatillos, serranos, onion, and garlic. Add water to barely cover. Bring to a boil, then reduce to a simmer and cook until the tomatillos turn soft and olive-green, 5–7 minutes. Drain well to avoid a watery salsa.

Step 3: Blend and fry the salsa verde

Transfer the drained tomatillos, serranos, onion, and garlic to a blender. Add the cilantro, 3/4 cup broth or reserved poaching liquid, lime juice, and 1 teaspoon kosher salt. Blend until smooth and pourable. Heat 1 tablespoon neutral oil in a skillet over medium heat. Carefully pour in the blended salsa (it may sputter) and cook, stirring, until slightly thickened and the raw edge mellows, 3–5 minutes. Taste and adjust with more salt or a pinch of sugar if needed. Keep the salsa hot over low heat; you want it warm for dipping tortillas.

Step 4: Warm the tortillas until pliable

Heat 2–3 tablespoons neutral oil in a large skillet over medium heat. Working in batches, warm each tortilla for 10–15 seconds per side until flexible and lightly glossy—not crisp. Stack on a plate and cover with a clean kitchen towel to keep warm. Alternatively, warm on a dry skillet or steam wrapped in a damp towel in the microwave for 30–45 seconds.

Step 5: Dip, fill, and roll

Set up an assembly line: warm salsa in a shallow pan, a plate for rolling, the shredded chicken, and the warm tortillas. Using tongs, dip a tortilla into the hot salsa to coat both sides, letting excess drip off. Lay it on the plate, add about 2–3 tablespoons shredded chicken along the center, and roll snugly. Place seam-side down on a warm serving platter. Repeat with remaining tortillas and chicken. If you need to hold them, keep the platter in a 200°F oven while you finish rolling.

Step 6: Sauce and garnish generously

Spoon more hot salsa over the rolled enchiladas so they are well coated but not swimming. Drizzle with crema, sprinkle generously with crumbled queso fresco, top with thin slices of white onion, and shower with chopped cilantro. Add lime wedges for squeezing at the table.

Step 7: Serve hot

Serve immediately while the tortillas are soft and the salsa is steamy. Optional sides: simple black beans, rice, or a crisp salad with radishes and avocado.

Pro Tips

• Rinse tomatillos well after husking; the sticky residue can make the salsa taste flat if not removed.
• “Frying” the blended salsa in a little oil wakes up its flavor and gives it a velvety texture that clings to tortillas.
• If tortillas crack, warm them longer or briefly steam them; they must be pliable before dipping.
• Adjust heat: use 1 serrano for mild, 2 for medium, 3 for spicy. Seed chiles to dial it back further.
• Short on time? Use shredded rotisserie chicken and warm it with a few spoonfuls of salsa to keep it juicy.

Variations

• Enchiladas Suizas: After rolling, nestle enchiladas in a baking dish, cover with salsa and 1 cup shredded melting cheese (Oaxaca or Monterey Jack), and bake at 375°F for 10–12 minutes. Finish with crema and cilantro.
• Vegetarian: Swap chicken for sautéed mushrooms and spinach or roasted zucchini and peppers; season with cumin and a pinch of oregano.
• Extra tangy: Add 1–2 tablespoons additional lime juice at the end of cooking the salsa.

Storage & Make-Ahead

For best texture, assemble just before serving. Make the salsa up to 4 days ahead and refrigerate in an airtight container (or freeze up to 2 months). Poach and shred the chicken up to 3 days in advance. Warm tortillas and assemble to order. Leftover assembled enchiladas can be refrigerated up to 2 days; reheat covered in a skillet over low heat with a splash of salsa until warmed through.

Nutrition (per serving)

Approximate values for 1 serving (3 enchiladas): 540 calories; 26 g fat; 48 g carbohydrates; 35 g protein; 980 mg sodium; 6 g fiber. Values will vary based on tortilla brand, cheese, and crema used.