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Homemade Enchiladas Verdes

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Inside: Learn how to make the most delicious and authentic enchiladas verdes with a delicious and creamy salsa.

Para Español, Haz Click Aquí.

enchiladas verdes on the plate and ready to serve

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.



stirring the salsa verde for the enchiladas

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.

Dipping in the salsa verde

adding the chicken

Enchiladas Verdes with mozzarella cheese

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.

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4.44 from 32 votes

Homemade Enchiladas Verdes

These delicious enchiladas verdes are easy to make and delicious.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas
Servings: 4 of 3 enchiladas
Calories: 377kcal


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


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.


Serving: 1of 3 Enchiladas | Calories: 377kcal | Carbohydrates: 44g | Protein: 27g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1003mg | Potassium: 659mg | Fiber: 7g | Sugar: 5g | Vitamin A: 601IU | Vitamin C: 14mg | Calcium: 269mg | Iron: 2mg
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!

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