Mexican · Dinner

Enchiladas verdes

Name: Enchiladas verdes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 12 enchiladas
Cuisine: Mexican
Ingredients: 2 pounds boneless skinless chicken thighs; 2 teaspoons kosher salt, divided; 4 cups low-sodium chicken stock, divided; 1 1/2 pounds tomatillos, husked and rinsed; 2 serrano chiles; 1/2 white onion, divided; 3 garlic cloves; 1 cup cilantro leaves and tender stems, divided; 3 tablespoons neutral oil, divided; 12 fresh 6-inch corn tortillas; 1/2 cup Mexican crema; 6 ounces queso fresco, crumbled

Corn tortillas rolled around moist chicken, bathed in a fried roasted-tomatillo and serrano sauce, and finished with crema, queso fresco, onion, and cilantro.

About 1 hr 25 minTotal

About 1 hr 15 minActive

$Cost

ModerateDifficulty

Makes 12 enchiladas

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 12 enchiladas

2 pounds boneless skinless chicken thighs
2 teaspoons kosher salt, divided
4 cups low-sodium chicken stock, divided
1 1/2 pounds tomatillos, husked and rinsed
2 serrano chiles
1/2 white onion, divided
3 garlic cloves
1 cup cilantro leaves and tender stems, divided
3 tablespoons neutral oil, divided
12 fresh 6-inch corn tortillas
1/2 cup Mexican crema
6 ounces queso fresco, crumbled

Instructions

Simmer chicken gently with 1 teaspoon salt and 3 cups stock until 175°F and shreddable, 20 to 25 minutes. Rest in broth 10 minutes, shred coarsely, and moisten with 1/2 cup broth.
Broil tomatillos, serranos, one onion quarter, and garlic until blistered. , remaining salt, and 1/2 cup stock, keeping the salsa fluid but not watery.
Heat 1 tablespoon oil in a saucepan. Carefully add salsa and fry until bright green deepens and raw sharpness mellows, 7 to 9 minutes; do not reduce to paste.
Heat remaining oil in a skillet. Pass tortillas through for about 5 seconds per side until supple, drain, dip in warm salsa, fill with chicken, and roll seam-side down onto warm plates or a serving dish.
Spoon over enough hot salsa to coat, then immediately add crema, queso fresco, thinly sliced remaining onion, and remaining cilantro. Serve without extended casserole baking.

Central MexicoCentral Mexican enchilada traditions

From the table

About this recipe

Enchiladas verdes are a central Mexican tomatillo-sauced branch within a much larger enchilada family. Sauces may be boiled or roasted and fillings vary by region, household, and occasion.

Enchiladas verdes are a central Mexican tomatillo-sauced branch within a much larger enchilada family. Sauce may be boiled or roasted and fillings vary; this version chooses charred tomatillo-serrano salsa and chicken. The oil-soften-and-dip sequence keeps corn tortillas supple and distinct, while immediate service preserves their texture. This Kwilt version follows the reviewed household adaptation: Combine the roasted-tomatillo specialist pattern with the lighter Mexican home-style service, choosing immediate assembly over cheese-heavy casserole treatment.

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Mexican · Dinner

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About 1 hr 40 min12 enchiladas