Skip to Content

Homemade Enchiladas Verdes

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.

Save Recipe Print Recipe Pin Recipe Rate this Recipe
4.42 from 87 votes

Homemade Enchiladas Verdes

These delicious enchiladas verdes are easy to make and delicious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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!
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

December Movie & Book Menu – County Road Living

Friday 15th of March 2024

[…] Enchiladas […]


Sunday 3rd of March 2024

I made this for my husband’s birthday tonight and oh man was he impressed. I’ve tried so many different enchilada recipes and this one is my go to from now on. Thank you for sharing! Only thing I would add is that I needed a bit more sauce.


Friday 29th of April 2022

Can I use sour cream??


Friday 8th of April 2022

Your directions for the tomatillos is not very clear. You say "Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes." Are you boiling them in water or chicken broth or no liquid? Please clarify so I can try your delicious sounding recipe. Someone else asked this question but it was never answered.

Charbel Barker

Monday 11th of April 2022

Hi Dianna,

I am sorry for the confusion. Those ingredients should be boiled in water, and then removed from the water and blended with the other ingredients listed in that step. I will update the recipe to clarify!.

Thanks, Charbel

Alejandra Villanueva

Friday 3rd of December 2021

My fiancé loved when I made these! Is there a way to make the tortilla less soggy?

Sunday 9th of January 2022

@Alejandra Villanueva, I’ve learned that many Latinos fry their tortillas in just a little bit of oil! Just enough so that they are still semi soft. Then, they coat the tortillas in the sauce, add the filling, and place in the pan.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from My Latina Table

Subscribe now to keep reading and get access to the full archive.

Continue reading