Chicken Enchiladas with Salsa Verde

Enchiladas de Pollo en Salsa Verde

Who doesn’t love enchiladas? We certainly do! Try our recipe for authentic chicken enchiladas in homemade salsa verde. 

Most enchiladas in Mexico are “no-bake” enchiladas and enchiladas are always made with corn tortillas. Typically, enchiladas are served warm not piping hot.

Chicken Enchiladas with Salsa Verde

The interplay and balance of flavors are what make enchiladas so delicious. Each bite should have a bit of chicken, salsa verde, crema, ranchero cheese, and red onion.

The Ingredients

Everything you need to prepare chicken enchiladas with salsa verde: chicken breast, salsa verde, fresh corn tortillas, crema, red onion, and ranchero cheese.

Choosing Tortillas for Your Enchiladas

Authentic enchiladas are always made with corn tortillas. The best tortillas are prepared from ground corn, not corn flour although it is not always easy to friend the ones prepared with ground corn.

If you have a Mexican market or tortilleria in your town you may be able to get them. Try to find them. It’s worth it.

Ingredients Chicken Enchildas Salsa Verde

 

Follow These Steps for Amazing Salsa Verde Chicken Enchiladas

1. The Salsa

For great enchiladas, you need a great salsa. Use our Salsa Verde Recipe (green salsa or green sauce). Prepare the salsa first. While the salsa is cooking, cook and shred the chicken breasts.

Cooked Salsa Verde

2. Cooking and Shredding the Chicken

Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.

Simmering Chicken Breasts

Save the cooking liquid. It’s a great flavor booster for other dishes.

Cooked Chicken Breasts in Pot

Allow the chicken to cool and then shred it by hand.

Shredded Chicken for Enchiladas

Time to Prepare the Enchiladas

3. Frying the Tortillas

An important step in preparing enchiladas is frying the corn tortillas. You fry them to make them pliable so that you can roll them. Frying also seals the tortilla so that it doesn’t absorb the salsa and become mushy.

Frying a Corn Tortilla

In very hot oil, fry the tortillas individually for about 10 seconds per side. You don’t want them to get crispy because if they are crispy you won’t be able to roll them.

Frying a Corn Tortilla for Enchiladas

After frying the tortillas, place them on a plate lined with paper towels to absorb the excess oil.

4. Rolling Enchiladas – The Easy Way

The easiest and least messy way to roll enchiladas is to roll them on a baking sheet. Tip: Slide the rolled enchiladas against the lip of the baking tray which will keep them from unrolling.

To roll enchiladas start by placing a fried tortilla in the center of the tray.

Corn Tortilla on Baking Tray

Add about a tablespoon of shredded chicken to each tortilla. Don’t put too much chicken on each tortilla. Roll the enchilada firmly but not too tightly.

Rolling Chicken Enchiladas
Rolling Chicken Enchiladas on Baking Tray

Try to roll the enchiladas as uniformly as possible. The more uniform they are the better the dish looks when you serve it. If you don’t like how your enchiladas turned out you can always open them up and re-roll them.

Rolled Chicken Enchiladas on Baking Tray

With a little practice, your enchiladas will come out perfectly even every time.

5. Plating and Serving

This dish is typically served warm not piping hot. (If you prefer them good-and-hot leave all of the rolled enchiladas on the baking tray and put the tray into your oven preheated to 350 degrees for 7 minutes.)

Place 4 rolled enchiladas on each serving plate.

Chicken Enchiladas on Spatula

Place them gently so that they don’t unroll.

Plating Chicken Enchiladads

Center them on the plate as best as you can.

Plating and Serving Chicken Enchiladas

Spoon the salsa verde down the center of the enchiladas.

Spooning Salsa Verde on Chicken Enchiladas

Then spoon the Mexican cream, crema onto the enchiladas.

Spooning Crema on Chicken Enchiladas

Sprinkle about 1/2″ ounce of crumbled ranchero cheese onto the enchiladas.

Sprinkling Queso Ranchero on Chicken Enchiladas

Garnish with 3 thinly sliced red onion rings.

Garnishing Chicken Enchiladas with Red Onion

6. Time to Eat – Provecho!

Looks delicious, don’t they? These are guaranteed to please!

Chicken Enchiladas Salsa Verde
Chicken Enchiladas with Salsa Verde
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3.6 from 5 votes

Chicken Enchiladas with Salsa Verde Recipe

Authentic shredded chicken enchiladas in homemade salsa verde garnished with Mexican cream, ranchero cheese, and thinly sliced red onion rings. Easy to make and delicious.
Course Enchiladas
Cuisine Mexican
Keyword chicken, enchiladas, salsa verde
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 577kcal
Author Douglas Cullen

Ingredients

  • 16 ounces boneless chicken breast
  • 4 cups salsa verde
  • 16 corn tortillas
  • 1/2 cup Mexican cream crema
  • 3 ozs. ranchero cheese or queso fresco
  • 1 small red onion
  • 1 cup cooking oil

Instructions

  • PREPARING THE SALSA
  • Prepare the salsa verde according to this
    Salsa Verde Recipe
    .
  • COOKING THE CHICKEN
  • Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes.
  • Allow the chicken to cool and then shred it by hand.
  • FRYING THE TORTILLAS
  • Preheat to very hot 2 cups of cooking oil.
  • Fry the tortillas individually in the hot oil for about 10 seconds per side.
  • Place fried tortillas on a plate lined with paper towels to drain the excess oil from the tortillas.
  • ROLLING THE ENCHILADAS
  • To roll enchiladas start by placing a fried tortilla in the center of a baking tray.
  • Add 1 tbsp. of shredded chicken across the tortilla.
  • With your fingers, roll the tortilla into a tight tube.
  • Do this with all 16 tortillas.
  • PLATING AND SERVING
  • Place 4 enchiladas on each serving plate.
  • Spoon 3/4 to 1 cup of salsa verde down the center of the enchiladas.
  • Then spoon approximately 1 tablespoon of Mexican cream across the enchiladas.
  • Sprinkle the enchiladas with 1/2oz. to 3/4oz. of crumbled ranchero cheese.
  • Garnish with 3 thinly sliced red onion rings.

Notes

These are no-bake enchiladas.
Substitutions
  • You can substitute sour cream for the Mexican cream (crema) called for in the recipe.
  • You can substitute white onion for the red onion.
  • You can also prepare them with salsa roja instead of salsa verde.

Nutrition

Calories: 577kcal | Carbohydrates: 65g | Protein: 31g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 1932mg | Potassium: 1112mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1580IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1.8mg

More Enchilada Recipes

More Salsa Verde Recipes

3 comments… add one
  • Carolyn

    Can you make enchiladas ahead refrigerate then bring to room tem and heat in oven before serve?

    • You can make the enchiladas in advance and reheat them but they definitely taste better if you serve them right when you make them. Provecho!

  • Deanna Reed

    Want to try all of these recipes. They look so good.

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