Homemade Enchiladas Verdes

These Homemade Enchiladas Verdes capture the heart of comforting Mexican home cooking—warm, vibrant, and deeply satisfying.

Tender shredded chicken is enriched with creamy cheese and gentle spices, then wrapped in soft corn tortillas and bathed in a silky tomatillo salsa that’s bright, tangy, and subtly rich.

Finished with melted cheese and fresh toppings, this dish delivers layers of flavor and texture that feel both rustic and celebratory, making it perfect for family dinners or special gatherings alike.

Why People’ll Love Homemade Enchiladas Verdes Recipe:

Authentic, home-style comfort
These enchiladas capture the warmth and soul of homemade Mexican cooking, delivering flavors that feel familiar, comforting, and deeply satisfying.

Bright, creamy salsa verde
The tomatillo-based sauce is tangy and fresh, balanced with creaminess that softens the acidity without dulling its vibrant character.

Tender, flavorful chicken filling
Shredded chicken blended with cream cheese and spices stays moist and rich, ensuring every bite is hearty and well-seasoned.

Perfect balance of richness and freshness
Creamy elements are lifted by fresh cilantro, onion, and tomatillos, preventing the dish from feeling heavy.

Layered textures in every bite
Soft tortillas, creamy filling, silky sauce, and melted cheese create a satisfying contrast of textures.

Customizable heat level
The optional jalapeño allows you to tailor the spice to your preference, making the dish approachable for all palates.

Family-friendly and crowd-pleasing
Mild, comforting flavors with customizable toppings make this a reliable hit for both kids and adults.

Great for make-ahead meals
The enchiladas can be assembled in advance and baked when ready, making them ideal for busy evenings or entertaining.

Key Ingredients:

Shredded Chicken Breast
Lean yet satisfying, shredded chicken forms the hearty base of the filling, absorbing spices and sauce while staying tender and juicy.

Cream Cheese
Melted into the chicken, cream cheese adds richness and a smooth, velvety texture that keeps the filling moist and cohesive.

Tomatillos
The star of the salsa verde, tomatillos bring bright acidity and a fresh, slightly citrusy tang that defines the dish’s vibrant flavor.

Jalapeño (Optional)
Used sparingly, jalapeño provides gentle heat that enhances the salsa without overpowering its freshness.

Mexican Table Cream
This lightly tangy cream softens the sharpness of the tomatillos and creates a silky, well-rounded salsa verde.

Corn Tortillas
Traditional and sturdy, corn tortillas hold up beautifully when coated in sauce, adding authentic texture and flavor.

Mozzarella Cheese
Mild and melty, mozzarella blankets the enchiladas with a creamy finish that balances the tangy sauce.

Cilantro and Onion
Freshly chopped, these add brightness, aroma, and a final layer of freshness just before serving.

Expert Tips:

Season the chicken generously before assembling
The filling is the foundation of flavor. Seasoning the shredded chicken while it’s warm allows the spices and cream cheese to absorb fully, creating a richer, more cohesive filling.

Use tomatillos at peak freshness
Choose firm, bright green tomatillos with tight husks. Removing the husks and rinsing well helps eliminate any bitterness before cooking.

Do not overcook the tomatillos
Boil just until they turn pale green and soften. Overcooking can dull their vibrant flavor and make the salsa taste flat.

Blend the salsa until silky smooth
A smooth salsa verde coats the tortillas evenly and prevents tearing. Adjust thickness with chicken stock as needed for a pourable consistency.

Briefly cook the blended salsa
Simmering the salsa in a pan with a little oil deepens the flavor and removes any raw notes from the garlic and onion.

Warm the tortillas properly
Heating the tortillas makes them pliable and prevents cracking when rolling. This step is essential for neat enchiladas.

Coat tortillas before filling
Dipping each tortilla in salsa adds flavor and creates a protective layer that keeps them soft during baking.

Do not overfill
A modest amount of filling allows the tortillas to roll cleanly and bake evenly without bursting.

Bake just until the cheese melts
Overbaking can dry out the enchiladas. Remove them as soon as the cheese is melted and bubbly.

Rest briefly before serving
Letting the enchiladas rest for a few minutes helps the sauce settle and makes serving easier.

How to make Homemade Enchiladas Verdes

Ingredients :

For the Filling

• 1 chicken breast cooked and shredded

• 1/4 bar of cream cheese

• 1 tsp Salt pepper, paprika, and cumin to taste

• 1 tsp Pepper

• 1 tsp Cumin

• 1 tsp Paprika

• 1/4 cup of chicken stock

For the Salsa Verde

• 8-10 tomatillos

• 1/4 white onion

• 1/4 bunch cilantro

• 2 cloves of garlic

• 1 can table cream 7.6 ounce can

• 1/4 cup of chicken stock

• 1 jalapeno pepper optional

• salt and pepper to taste

For the Enchiladas

Green Chile Chicken And Potato Soup

Stacked Green Chile Beef Enchiladas

Delicious Leftover Turkey Stuffing Balls

• 12 Corn Tortillas

• 1 Cup Grated Mozzarella Cheese

• Cilantro and Onion chopped

Instructions:

For the Filling

• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste

• Add the cream cheese and cook until completely combined with chicken

• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.

For the Salsa Verde

• Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.

• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.

• Add salt and pepper to taste.

For the Enchiladas

• Heat the tortillas either in the microwave or on the stove top.

• Coat each tortilla in the salsa verde.

• Fill each tortilla with the chicken filling and roll.

• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.

• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.

• Top with cilantro and onion if desired.

Enjoy !!

Important Notes When Making Homemade Enchiladas Verdes:

This is a saucy dish by design
Enchiladas verdes should be generously coated in salsa. The sauce keeps the tortillas soft and infuses every layer with flavor, so don’t be shy with it.

Salsa consistency matters
The salsa verde should be smooth and pourable, not thick like a paste. A thinner sauce coats tortillas evenly and prevents them from drying out during baking.

Corn tortillas are essential
Corn tortillas provide the authentic flavor and structure needed to hold up to the sauce. Flour tortillas can become gummy in this dish.

Balance acidity with cream
Tomatillos are naturally tangy. The table cream is essential for rounding out sharpness and creating a mellow, balanced sauce.

Season at every stage
Light seasoning in the filling, salsa, and final assembly builds depth and prevents the dish from tasting flat.

Cheese is a finishing element, not the focus
The cheese should lightly blanket the enchiladas, allowing the salsa verde to remain the star.

Resting improves structure
Letting the enchiladas rest briefly after baking helps the sauce settle and makes serving cleaner.

Flavor improves overnight
Leftovers taste even better the next day as the flavors meld, making this dish ideal for make-ahead meals.

How to Enjoy Homemade Enchiladas Verdes After Cooking

Let the enchiladas rest briefly
Allow the dish to rest for 5–10 minutes after baking. This helps the salsa settle, prevents the enchiladas from sliding apart, and makes serving cleaner.

Serve warm, not piping hot
Enchiladas are best enjoyed warm, when the flavors are pronounced and the texture is creamy rather than molten.

Add fresh toppings just before serving
Sprinkle chopped cilantro and onion over the top to introduce freshness, crunch, and aroma that contrast beautifully with the rich sauce.

Pair with simple sides
Serve alongside Mexican rice, refried beans, or a crisp green salad to balance the saucy richness of the enchiladas.

Customize at the table
Offer lime wedges, extra salsa verde, sour cream, or sliced jalapeños so everyone can adjust acidity and heat to their liking.

Savor the layers
Each bite is meant to deliver soft tortillas, creamy chicken filling, tangy salsa, and melted cheese—eat slowly to enjoy the progression of flavors.

Enjoy leftovers creatively
Leftover enchiladas can be reheated gently or chopped and served over rice, wrapped into burritos, or layered into enchilada-style nachos.

Reheat with care
Warm leftovers covered in the oven or microwave with a splash of chicken stock or extra salsa to maintain moisture.

Turn it into a shared meal
These enchiladas are meant for gathering—serve them family-style and let everyone help themselves.

Nutrition Information:

(Approximate values per 1 enchilada, assuming the recipe makes 6 servings.)

Frequently Asked Questions:

Can I make enchiladas verdes ahead of time?
Yes. You can assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for the best texture.

Can I use store-bought salsa verde instead of homemade?
Yes, store-bought salsa verde works in a pinch, but homemade salsa provides fresher flavor and better balance between acidity and creaminess.

What’s the best way to keep tortillas from tearing?
Warming the tortillas before dipping them in salsa makes them flexible and prevents cracking during rolling.

Can I make this recipe spicier or milder?
Absolutely. Add jalapeño or serrano peppers for more heat, or omit them entirely for a milder version.

How should leftovers be stored and reheated?
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a little extra sauce to keep them moist.

Should the chicken be warm or cold when mixing in the cream cheese?
Warm chicken works best. The residual heat helps the cream cheese melt smoothly and coat the chicken evenly without lumps.

How thin should the salsa verde be for coating tortillas?
The salsa should be pourable and slightly thinner than a dip. It needs to coat the tortillas easily without tearing them or pooling excessively in the dish.

Do I need to fry the tortillas before assembling?
No. Lightly warming the tortillas is enough. Frying adds extra oil and can make the enchiladas heavy rather than soft and saucy.

Can I blend the salsa while it’s still hot?
Yes, but blend carefully. Allow some steam to escape and start on low speed to avoid pressure buildup, then increase gradually.

Why is it important to cook the blended salsa in a pan?
Simmering the salsa deepens flavor, removes raw notes from garlic and onion, and helps the sauce cling better to the tortillas.