Chicken Enchiladas Verdes

Homemade green enchiladas with shredded chicken and the most delectable salsa verde ever.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 people


  • 10 corn tortillas
  • vegetable oil
  • 4 ounces Monterrey Jack cheese shredded
  • Mexican crema optional


  • 1/2 pound chicken breast about 1 large chicken breast*
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salsa Verde

  • 6-8 small green tomatillos husked
  • 2 jalapeños halved and deseeded
  • 2 cloves garlic
  • 3 teaspoons chicken bouillon granules
  • 2 cups water


  1. Preheat oven to 350°F.
  2. Cut chicken breast in half lengthwise so you have two thin pieces. Season with garlic powder, chili powder, paprika, salt and pepper. Place on baking sheet on the middle rack in the oven. Cook for about 20 minutes, until fully cooked through. Once the chicken has cooled enough, shred meat.
  3. Increase oven to 450°F.
  4. Place the tomatillos, jalapeños and garlic on a baking sheet. Cook on the top rack of the oven. Remove the garlic and jalapeños after 15 minutes once lightly browned, and the tomatillos after 20 minutes.
  5. Place the tomatillos, jalapeños, garlic in a blender, or in a large saucepan if using an immersion blender. Add the water and blend until smooth. Heat sauce in a large saucepan over medium-high heat. Once it begins to boil, spoon in the chicken bouillon, reduce the heat to medium-low, and let it simmer until it it slightly thickened, about 10-15 minutes.
  6. While the sauce thickens, fry the tortillas. Heat oil in a skillet or on a griddle two tablespoons at a time on medium-high heat. Once the oil it hot, fry the tortillas one at a time. Fry each side for about 15 seconds on each side. You will start to see small bubbles appear, then it's time to flip. Don't overcook the tortillas, you still want them soft so they will be easy to roll. Place the tortillas on a plate inside of a paper fowl folded in half to keep them warm while you fry the rest.
  7. When the sauce and tortillas are done, it's time to set up your assembly line. You will need your sauce, tortillas, shredded chicken, tongs, and a large baking dish. One at a time, submerge the tortillas in the sauce using the tongs. Then fill the tortillas with some chicken, spoon about one tablespoon of sauce on top of the chicken, and roll the tortilla up. Place the enchilada seam down in the baking dish. Do this until all chicken meat has been used and the baking dish is full. Pour the remaining sauce over the enchiladas and top with the shredded Monterrey Jack cheese. Place in the oven for 5-10 minutes until the cheese is bubbly and melted.***
  8. Optional: Drizzle with Mexican Cream before serving.

Recipe Notes

*Chicken breasts - Feel free to save time and use a rotisserie chicken if you wish.
**Mexican Crema - This is usually in the dairy aisle of my local HEB next to the cheese. If you can't find it, you can substitute regular sour cream.
***If preparing ahead of time, cover the dish at this point with foil and place in the fridge until ready to serve. This dish can be prepared up to 24 hours ahead of time. When ready to eat, remove the foil and bake the dish in the oven at 350°F for 15-20 minutes until the cheese is bubbly and melted.