Inside: Learn how to make the most delicious and authentic enchiladas verdes with a delicious and creamy salsa.
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What are Enchiladas?
Enchiladas are typical in Mexican cuisine. There are different types of enchiladas, with different types of fillings and sauces.
Where I am from they are usually made with a mole salsa – which is made with a base of dry chilies and chocolate. In other parts of Mexico they call those enmoladas and they call enchiladas verdes enchiladas suizas or swiss enchiladas.
Whatever it is that you want to call them, these enchiladas will definitely become one of your favorites – they are easy to make and perfect for those busy days.
How do you make the Salsa verde for these enchiladas?
The salsa for this recipe is easy to make. You will start by boiling tomatillos, jalapenos, garlic and onion before blending that together with crema, chicken stock, and cilantro.
The result is a creamy salsa that you then heat and coat the tortillas in.
I admit that at times I have used canned enchilada sauce, but this is so much better! This is nearly as fast to make and you will end up saving yourself from all of the artificial flavors and preservatives and replace them with naturally fresh flavors.
The combination of perfectly seasoned chicken with the creaminess of cream cheese makes for a fresh, flavorful, slightly spicy, and delicious taste of Mexico.
Let me know in the comments below how it turned out.
Check out these other delicious authentic Mexican recipes.
- Authentic Mexican Rice Recipe
- Authentic Mexican Pozole Verde Recipe
- Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
- Authentic Mexican Meatballs Recipe (Albondigas Mexicanas)
- Tacos Al Pastor Recipe
Homemade Enchiladas Verdes
Ingredients
For the Filling
- 1 chicken breast cooked and shredded
- 1/4 bar of cream cheese
- 1 tsp Salt pepper, paprika, and cumin to taste
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Paprika
- 1/4 cup of chicken stock
For the Salsa Verde
- 8-10 tomatillos
- 1/4 white onion
- 1/4 bunch cilantro
- 2 cloves of garlic
- 1 can table cream 7.6 ounce can
- 1/4 cup of chicken stock
- 1 jalapeno pepper optional
- salt and pepper to taste
For the Enchiladas
- 12 Corn Tortillas
- 1 Cup Grated Mozzarella Cheese
- Cilantro and Onion chopped
Instructions
For the Filling
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde
- Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
- Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
- Add salt and pepper to taste.
For the Enchiladas
- Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Alejandra Villanueva
Friday 3rd of December 2021
My fiancé loved when I made these! Is there a way to make the tortilla less soggy?
Suzanne
Wednesday 17th of November 2021
Hi there! I would like to make this, but I am a bit confused about making the salsa. Do you boil them in water or in the chicken stock? If water, do you drain the water after, or blend it with everything? And do you add the ingredients once the liquid is boiling (like you would with pasta), or allow them to sit in the pot until the water reaches a boil and then boil for 5 minutes (like you would with potatoes)?
Thank you for your anticipated clarification!
Anna
Thursday 24th of December 2020
Turned out great but I needed 2 chicken breasts for one pan of about 12 enchiladas. So double everything for the filling. I used all the salsa for one pan but it could be split between two pans as well. Great recipe. Thanks.
Kim
Sunday 13th of December 2020
I’m confused on the filling. It says salt, paprika, and cumin to taste but then it has the measurements for pepper, cumin and paprika as one teaspoon each? I’m making this 4 times the amount and want to make sure this is right before our holiday meal. So do I use one teaspoon times 4 of each? Also on the chicken breast, one breast equals one side or does one breast equal one side?
Allison
Sunday 13th of September 2020
I read that you can use heavy cream for the table cream. Is this correct?