Food has a way of taking us back. One bite can unlock memories you did not even realize you were holding onto. That was exactly the reaction when I served these enchiladas verdes. He took a bite, paused, and smiled. He said they reminded him of his childhood.
That moment stayed with me. These enchiladas are more than dinner. They are comfort, familiarity, and love layered into a baking dish. This is the kind of food that feels like it came from your mum’s kitchen.
The heart of this recipe is the salsa verde. Tomatillos, garlic, onion, and chili come together into something bright and comforting. Once blended and baked, the sharp edges soften. The sauce becomes creamy and deeply soothing. The chicken filling is simple and honest. Shredded chicken, warm spices, and seasoning are all you need. You can add cream cheese or sour cream if you want extra richness. Both versions feel nostalgic and satisfying.
Softening the tortillas is a small step with a big payoff. It keeps them tender and easy to roll. Each tortilla gets coated in salsa, filled, and tucked into the dish. That process feels slow and grounding.
As they bake, the kitchen fills with the smell of home cooking. The cheese melts. The sauce bubbles. The edges turn lightly golden. It feels comforting before you even sit down. Toppings finish the dish beautifully. Avocado adds creaminess. Cilantro brings freshness. Red onion adds crunch. A spoon of crema ties everything together.
These enchiladas are perfect for sharing. They work for weeknights, gatherings, or quiet evenings at home. You can prep them ahead and bake when ready. This dish is proof that food holds memories. Sometimes, all it takes is one bite to feel them again. Save this recipe and make it for someone you love.
Enchiladas Verdes
Equipment
- Baking Dish
- Blender
- Saucepan
- Mixing Bowl
Ingredients
For the salsa verde
- 8 tomatillos husked and rinsed
- 2 garlic cloves
- 1 small white onion halved
- 1 jalapeño or serrano pepper
- 0.5 cup fresh cilantro leaves 120 ml
- Juice of 1 lime
- 0.5 cup chicken or vegetable broth 120 ml
- Salt and pepper to taste
For the filling
- 2 cups shredded cooked chicken 280 g
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper
- Optional: 0.5 cup cream cheese or sour cream 120 ml
For assembly
- 10 to 12 corn tortillas
- 1 cup shredded cheese such as Monterey Jack Oaxaca, or mozzarella (113 g)
- 0.5 cup crumbled queso fresco 60 g
- Neutral oil for softening tortillas
Toppings
- Sliced avocado
- Fresh cilantro
- Sour cream or Mexican crema
- Finely chopped red onion
Instructions
- In a pot, simmer tomatillos, onion, garlic, and chili for 7–8 minutes until soft. Drain and blend with cilantro, lime juice, broth, salt & pepper. Taste and adjust seasoning. Set aside.
- In a bowl, mix shredded chicken with cumin, garlic powder, salt & pepper. Optional: mix in cream cheese or sour cream to make a creamy filling.
- Lightly fry each tortilla in a little oil for 10–15 seconds per side until pliable.
- Place on paper towel to drain.
- Preheat oven to 375°F (190°C). Dip each tortilla briefly in salsa verde, then fill with chicken and roll. Place seam-side down in a baking dish. Pour remaining salsa over the top. Add shredded cheese and bake.
- Bake for 15 minutes until cheese melts and edges are slightly golden.
- Finish and Serve. Top with queso fresco, avocado slices, fresh cilantro, and red onion.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
This recipe may include affiliate links. If you decide to buy through these links, I may earn a small commission at no additional cost to you.