Q: Can I use store-bought salsa verde?

A: Yes, but homemade adds better freshness and depth of flavor.

Q: Can I freeze enchiladas verdes?

A: Absolutely. Assemble, cover tightly, and freeze before baking. Thaw overnight before cooking.

Q: Can I use flour tortillas?

A: You can, but corn tortillas are traditional and offer better texture.

Q: What’s the best chicken for this recipe?

A: Shredded rotisserie or leftover grilled chicken both work beautifully.

Q: Are enchiladas verdes spicy?

A: They have mild heat, but you can control it by adjusting the jalapeños.

Autentisk kylling Enchiladas Verdes med hjemmelaget Tomatillo Salsa

Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa

Rated 4.0 stars by 2 users

Cuisine

Mexican

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

370

Enchiladas Verdes are a staple of Mexican home cooking, often passed down through generations and adapted based on what’s fresh and local. This dish gets its signature brightness from tomatillos, a tart green fruit that's roasted or boiled to make the rich, tangy salsa verde.

Blended with fresh cilantro, jalapeños, and lime, the sauce is a vibrant contrast to the creamy shredded chicken filling and melted cheese on top.

While the traditional version uses corn tortillas and homemade salsa, you can adapt this dish based on time and taste. Use leftover or rotisserie chicken to speed things up, add extra jalapeños for heat, or even fold in sautéed vegetables for a meatless version.

The entire dish bakes into a bubbling casserole that’s equal parts zesty, cheesy, and soul-satisfying — perfect for family dinners, potlucks, or anytime you’re craving a little warmth with your meal.

Image of Authentic Chicken Enchiladas Verdes with Homemade Tomatillo Salsa

Ingredients

For the Salsa Verde

1 lb tomatillos, husked and rinsed
1 jalapeño pepper, stemmed (seeded for less heat)
1/2 white onion
2 cloves garlic
1/2 cup fresh cilantro leaves
1 tablespoon lime juice
Salt to taste

For the Enchiladas

2 cups cooked shredded chicken (rotisserie works great)
8 corn tortillas
1/2 cup sour cream
1 cup shredded Monterey Jack or Oaxaca cheese
1/2 cup crumbled queso fresco (optional)
1/4 cup chopped fresh cilantro (for garnish)
1 tablespoon vegetable oil (for softening tortillas)

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Directions

Preheat oven to 375°F (190°C).
Make the salsa verde: In a saucepan, bring tomatillos, jalapeño, onion, and garlic to a boil in water. Simmer for 10 minutes or until softened. Drain and blend with cilantro, lime juice, and salt until smooth.
Lightly oil a skillet and heat each tortilla for 10–15 seconds per side to make them pliable.
In a mixing bowl, combine shredded chicken with 1/3 cup of the salsa verde and 2 tablespoons sour cream.
Spoon chicken filling into tortillas, roll up, and place seam-side down in a baking dish.
Pour remaining salsa verde over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes until bubbly and cheese is melted.
Garnish with queso fresco, sour cream dollops, and chopped cilantro.

Nutrition

Serving Size: 1
per serving: Calories; 370

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 7 grams; 35%
Cholesterol: 80 milligrams; 27%
Sodium: 550 milligrams; 24%
Carbs: 29 grams; 11%
Protein: 26 grams
Sugar: 4 grams
Fiber: 4 grams

10 tips for når du lager denne retten

Bruk svært modne tomatillos for den beste salsasmaken.
Frø jalapeñoen hvis du foretrekker mild varme.
Stek eller damp tortillas lett for å unngå sprekker.
Ikke overfyll tortillaene - 2 ss fyll er perfekt.
Bruk en rotisseriekylling for å spare tid.
Tilsett ost inni enchiladaene for et kremere senter.
Stek utildekket for en brunet ostetopping.
Stek toppen i 1–2 minutter for ekstra farge.
Lag salsa verde på forhånd og kjøl i opptil 3 dager.
Server med limebåter og en skvett crema for ekstra pop.

Server den med forslag

Meksikansk ris og refried bønner
Guacamole og tortillachips
Kålslaw med lime
Salat med svarte bønne
Iced horchata eller hibiscus te

Vanlige spørsmål

Spørsmål: Kan jeg bruke butikkkjøpt salsa verde?
A: Ja, men hjemmelaget gir bedre friskhet og dybde i smaken.

Spørsmål: Kan jeg fryse enchiladas verdes?
A: Absolutt. Sett sammen, dekk godt til og frys før steking. Tin over natten før koking.

Spørsmål: Kan jeg bruke meltortillas?
A: Du kan, men maistortillas er tradisjonelle og gir bedre tekstur.

Spørsmål: Hva er den beste kyllingen for denne oppskriften?
A: Strimlet rotisserie eller rester av grillet kylling fungerer vakkert.

Spørsmål: Er enchiladas verdes krydret?
A: De har mild varme, men du kan kontrollere den ved å justere jalapeños.

Chef's Recommendation

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