Chicken Enchiladas w/ Tomatillo Salsa (Enchiladas Verde)

Serves 4


Tomatillo Salsa (makes 2 cups)

  • 12 tomatillos, husked
  • 1½ cups water
  • 1 cup reserved liquid from cooked tomatillos
  • 4 chopped serrano peppers, stems removed
  • ½ medium white onion, chopped
  • 2 garlic cloves, chopped
  • 4-5 cilantro sprigs 

  • 2 tbsp safflower oil
  • pinch of salt or to taste (optional)
  • pinch of sugar or to taste (optional)

Chicken Filling (makes 3 cups & fills 12 enchiladas)

  • 2-3 boneless, skinless chicken breasts
  • 3 tbsp vegetable oil
  • ¼ cup chopped white onion
  • 2 garlic cloves, chopped
  • 4 medium tomatoes, roasted & chopped (Roma tomatoes used in this recipe)
  • 3 chipotle chiles in adobo sauce
  • 2 tbsp adobo sauce (from the chipotle chile can)
  • ⅓ cup reserved liquid from cooked chicken
  • pinch of salt or to taste
  • pinch of pepper or to taste

For Assembly

  • 6 tbsp vegetable oil
  • 12 corn tortillas
  • 2 cups shredded Muenster or Monterey Jack cheese

Garnish (optional)

  • Salvadoran crema (or sour cream)
  • chopped fresh parsley
  • crumbled panela or Monterrey Jack cheese


  • blender
  • small skillet
  • tongs


Make Salsa

  1. Cover tomatillos with water in a medium saucepan.  Cover and cook over medium heat until soft and faded, 8-10 minutes
  2. Transfer tomatillos and 1 cup of the cooking liquid to a blender.  Add onion, garlic, serrano peppers and cilantro and purée to a smooth consistency
  3. Heat oil in a skillet or saucepan over medium-high heat.  Carefully add purée to the pot (mixture will sizzle and splatter!) and cook 8-10 minutes, stirring continuously
  4. Adjust seasonings with salt and/or sugar if necessary. Keep warm while preparing filling or reheat when ready to assemble the enchiladas

Prepare Filing

  1. Bring a pot of water to a boil
  2. Add chicken and boil for 15-20 minutes over high heat
  3. Remove chicken, reserve ⅓ cup of the cooking liquid, and set chicken aside until cool enough to handle, then shred the meat and set aside
  4. Heat 3 tbsp of oil in a skillet on medium heat. Add the onion and garlic and cook, stirring constantly until onions are wilted and transparent, about 1-2 minutes
  5. Add tomatoes, chiles and adobo sauce. Increase heat to medium and cook, stirring often, until all moisture has been absorbed and the mixture is dry, about 2-3 minutes
  6. Stir in shredded chicken and the reserved cooking liquid. Cook another 3-4 minutes, until chicken is heated through
  7. Season to taste with salt and pepper and keep hot or reheat to assemble the enchiladas

Note: The chicken filling can also be used for tacos, quesadillas or tostadas

Build, Bake & Garnish

  1. Preheat oven to 350º
  2. In a small skillet, heat oil over medium-high heat until it shimmers. (Make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy)
  3. Using tongs, dip each tortilla into the hot oil for about 10-15 seconds, or until softened. Drain on paper towels
  4. Lay each tortilla flat and put 3-4 tbsp of hot filling down the center of the tortilla and roll it into a tube
  5. Serve 3 enchiladas (per serving) on an oven-safe plate (or place all 12 in a casserole) and cover with the salsa
  6. Bake 10-15 minutes or until cheese is melted.  Garnish with crumbled cheese, sour cream and chopped fresh parsley and serve immediately (or the enchiladas will get soggy)