Enchiladas Verdes: flour tortillas filled with shredded chicken, sour cream and cheese, drenched in a vibrant tomatillo–poblano green sauce and topped with even more cheese.
I love enchiladas. I don’t usually pick a single favorite for anything, but enchiladas are definitely near the top of my list. There are many varieties to enjoy, but the combination of melty cheese and a bold sauce is what makes them irresistible.
At home I typically make two types: cheese-stuffed corn tortillas with a red sauce, and flour tortillas filled with chicken and coated in a tangy tomatillo-poblano sauce — commonly called Enchiladas Verdes or Green Enchiladas.
My husband and I spend a lot of time riding our motorcycle in Colorado, so we often stop for quick Mexican meals when we don’t have hours to spare. There’s a small place we visit regularly that serves great margaritas and excellent enchiladas — and their green sauce is always memorable. That inspired this version.
At home, there are really just two kinds of enchiladas that I make…
For these green enchiladas, flour tortillas are filled with shredded chicken, sour cream and cheese, then smothered with a sauce made from roasted tomatillos, poblanos and onions, and finished with a generous amount of cheese. The balance of tangy tomatillo, smoky poblano, and warm spices is what defines a great Enchilada Verde.
Cheese and sauce are essential: plenty of cheese, and a sauce so good you’ll want to scrape the plate. The sauce here is roasted and pureed, then simmered to concentrate flavor and thicken. It keeps well, so you can make it ahead to save time when assembling the enchiladas.
Making Enchiladas Verdes is not exactly quick. But, it is simple.
These enchiladas require some time for roasting and simmering, so they’re not a 30-minute meal, but the steps are straightforward and easy to follow. You can prepare the green sauce ahead and refrigerate it for 3–4 days. Once the sauce is ready, assembling the enchiladas and baking them is quick and satisfying.
A note about tortillas: homemade flour tortillas lift this dish to the next level. If you have time, making tortillas from scratch adds freshness and an unbeatable texture. Store-bought flour tortillas also work well if you prefer the convenience.
Other recipes you might like:
- Homemade Flour Tortillas
- Chorizo Empanadas with Avocado Cream
- Savory Tart with Sausage, Vegetables and Cheese
- Homemade Cheese Crackers
📖 Recipe
Enchiladas Verdes (Green Chicken Enchiladas)
9 large enchiladas
1 hour
50 minutes
1 hour 50 minutes
Flour tortillas filled with shredded chicken, sour cream and cheese, smothered in a bright green tomatillo and poblano sauce, and topped with melted cheese.
Ingredients
- 3 large poblano peppers
- 36 oz. (about 22) tomatillos, husks and stems removed and rinsed
- 1 large yellow onion, peeled and cut into quarters
- 2 tablespoons olive or vegetable oil
- 6 cloves garlic, minced
- 4 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 2 teaspoons salt, plus 1 teaspoon additional for the filling
- 1 teaspoon pepper
- 1 tablespoon granulated sugar
- 3 cups chicken broth
- 27 oz (about 4 ½ cups) roasted or rotisserie chicken, shredded
- 1 ½ cups sour cream
- 32 oz Monterey Jack cheese, shredded
- 9 homemade or store-bought flour tortillas
For serving:
- ½ cup chopped cilantro
- 1 bunch green onions, chopped
- Tortilla chips
Instructions
Make the green enchilada sauce
- Preheat the broiler and position a rack high in the oven. Place the poblano peppers on a baking sheet and broil until the skins are completely blackened. Turn with tongs and broil the other side until blackened. Transfer the peppers to a bowl, cover with a kitchen towel, and let cool to room temperature.
- While the poblanos cool, line a baking sheet with foil and arrange the tomatillos and onion quarters. Broil until the tomatillos blister, darken and soften on one side and the onion edges are blackened, about 5–10 minutes. Move them to a food processor.
- When the poblanos are cool, remove stems, seeds and the blackened skin. Add the roasted poblanos to the food processor with the tomatillos and onions and puree until smooth.
- Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add the garlic, 2 teaspoons cumin, coriander and sugar and sauté for about 2 minutes. Stir in the tomatillo puree and cook, partially covered, for about 10 minutes until the sauce has darkened and thickened slightly. Add the chicken broth and bring to a boil, then simmer, stirring frequently, until the sauce is thick enough to coat the back of a spoon. Adjust seasoning if needed, then remove from heat.
You can refrigerate this sauce, covered, for up to 4 days if you want to prepare it in advance.
Assemble and bake the enchiladas
- Preheat the oven to 350°F (175°C).
- Spread about ½ cup of the green enchilada sauce across the bottom of a 9 x 13-inch baking dish.
- In a large bowl, combine the shredded chicken, remaining 2 teaspoons cumin, 1 teaspoon salt, sour cream, and half of the shredded cheese. Mix well.
- Divide the filling among the 9 flour tortillas, spooning it down the center of each. Roll each tortilla up and place them seam-side down, tightly packed, in the baking dish.
- Pour the remaining sauce over the rolled enchiladas, reserving about 1 cup to serve. Sprinkle the remaining shredded cheese evenly on top.
- Bake for 45–55 minutes, until the edges are bubbly and the cheese is melted and golden in spots.
- Remove from the oven and sprinkle with chopped cilantro and green onions. Serve hot with tortilla chips and the reserved sauce on the side.
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