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    You are here: Home / Enchiladas and Enmoladas / Chicken Enchiladas with Salsa Verde

    Chicken Enchiladas with Salsa Verde

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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 ½″ 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
    Print Pin
    3.22 from 14 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 hour
    Cook Time 20 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings 4 servings
    Calories 577kcal
    Author Douglas Cullen

    Ingredients

    • 16 ounces boneless chicken breast
    • 4 cups salsa verde
    • 16 corn tortillas
    • ½ 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 ¾ 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 ½oz. to ¾oz. 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

    • Red Enchilada Sauce
    • Cheese Enchiladas with Mole
    • Ham Enchiladas with Bean Sauce
    • Enchiladas Potosinas

    More Salsa Verde Recipes

    • Salsa Verde Dishes

     

    More Enchiladas and Enmoladas

    • Plate of Enchiladas Potosinas
      Enchiladas Potosinas
    • Cheese Enchiladas with Mole
      Cheese Enchiladas with Mole Sauce
    • Enchiladas with Bean Sauce Enfrijoladas
      Enchiladas with Bean Sauce

    Reader Interactions

    Comments

    1. Carolyn says

      May 01, 2017 at 12:19 pm

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

      Reply
      • Douglas Cullen says

        May 04, 2017 at 5:30 am

        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!

        Reply
    2. Deanna Reed says

      March 11, 2020 at 7:16 pm

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

      Reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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