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.
Spinach, shrimp, and cheese enchiladas are topped with a cream sauce seasoned with jalapenos, tomatillos and cilantro.
OMG! This is amazing. The best chicken enchilada Verde’s I’ve ever made !!!! Thanks
Hello Janet, do you happen to know how much cilantro and table cream is needed for this recipe? as it does not specify in the instructions, also, roughly how many servings does this recipe make?
Hi Chris – The cilantro is just a garnish, so I would recommend about 1/4 – 1/2 a bunch, chopped. For the table cream, I usually use a full can of the Nestle table cream (about 8 oz). For servings, this will make enough salsa to make around 20 enchiladas, depending on how much salsa you use. I usually have some salsa left over. Good luck!
I’m making these tonight, and will let you know how it goes. I live to cook, but can never get my enchiladas to turn out perfect! Lol
Five stars on taste, but minus one because of some missing details: boil the tomatillos in water or heat them up and let them boil in their own liquid? (I heated them for quite awhile but no boiling was evident, so I added the 1/4 c of chicken stock – or 1/4 c water and 1/4 tsp of better than bouillon – and that got everything boiling. After the tomatillos, onion, jalapeño (to seed or not to seed? I seeded mine) , and garlic boiled for awhile, I scooped the solids into the blender. The only issue was when I went to pour back the contents of he blender jar into the pan: the bottom separated from the jar and salsa verde went EVERYWHERE! Everything is cleaned up now, except that salsa is still dribbling out of the bottom of the blender base.
Measurements, please, for the cilantro and cream? I used about 1/4 bunch – washed – of the cilantro, and about /2 c of half n half.
Because of dealing with the salsa mess I didn’t combine the chicken, cream cheese, and seasonings into a filling – I just put a little log of cream cheese and a few generous pinches of leftover rotisserie chicken in each tortilla.
Then, again because of the mess, I just put 4-6 stuffed tortillas topped with shredded Mexican cheese blend in a glass baking dish, then in the microwave for about 4 minutes.
Thank you so much for this recipe. I made it for my family and they loved it! I doubled the recipe as I have a large family. I also made your red enchilada sauce (but with beef filling) and both were a hit! Great and fairly simple recipes. I will take this over the canned stuff any day.
Its great for mexicans
I would like to try this recipe but the instructions are very confusing. How many servings does this make? How many tortillas? What exactly is table cream and how much. The recipe looks good but I would need a little more detail in the ingredients and instructions.
Hi Ray! Thanks for the note. I will update the recipe, but to answer your questions:
1. I usually have enough filling for about 10-12 enchiladas.
2. 10-12 tortillas
3. Table cream is also known as media crema, and is just Mexican cream – lighter than sour cream. Here is a link to what it looks like: https://www.amazon.com/Nestle-Media-Crema-Table-Cream/dp/B0014D18PS.
Good luck!