Entree: Mexico – Mexico State (Central Mexico) – Enchiladas Verdes (Green Enchiladas)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 1 hr

Ingredients

- 1.5 lb (700 g) tomatillos, husked and rinsed
- 3 medium (about 75 g each) serrano chiles or 2 serranos + 1 jalapeño (adjust for heat)
- 1 medium white onion, quartered (about 6 oz / 170 g)
- 3 garlic cloves
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for frying tortillas
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (packed) cilantro leaves and tender stems (about 15 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried Mexican oregano (optional)
- 1 lb (454 g) cooked shredded chicken (about 3 cups cooked, usable weight)
- 12 (6-inch) corn tortillas
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema (or substitute sour cream thinned with 1 tbsp milk)
- 1 small white onion, thinly sliced for garnish (about 4 oz / 115 g)
- 1 ripe avocado, sliced
- 4 radishes, thinly sliced (optional)
- 1 lime, cut into wedges
- Fresh cilantro sprigs for garnish

Instructions

Short Description:
Classic Enchiladas Verdes with a vibrant tomatillo-and-green-chile salsa, filled with shredded chicken and finished with local-style queso fresco and Mexican crema. A satisfying, balanced main course typical of central Mexico.

Regional Notes:
This Mexico State version highlights a bright sauce made from roasted tomatillos and green chiles (serrano or jalapeño), and it is finished with local dairy staples — crumbled queso fresco and crema — reflecting the region's dairy production. The filling is simple shredded chicken so the sauce and toppings remain central, as in Central Mexican home cooking.

1. Preheat a comal or dry skillet over medium-high heat. Roast the tomatillos, serrano chiles, and quartered white onion, turning occasionally, until charred and softened, about 8–10 minutes for tomatillos and 3–6 minutes for chiles and onion. Transfer to a plate.
2. In the same hot skillet, lightly char the garlic cloves 30–60 seconds until fragrant; remove any burned papery skins.
3. Transfer the roasted tomatillos, chiles (remove stems; seed if you want milder sauce), charred onion, and garlic to a blender. Add 2 tbsp (30 ml) vegetable oil, chicken broth, cilantro, 1 tsp salt, 1/2 tsp pepper, and oregano if using. Blend until mostly smooth but slightly textured, about 30–45 seconds. Taste and adjust salt or chiles.
4. Heat a large skillet over medium heat and add the blended salsa. Simmer gently, stirring, for 6–8 minutes to cook raw edge flavors and slightly thicken. If the sauce seems too thick, add up to 2 tbsp (30 ml) more broth or water. Keep warm.
5. Warm the tortillas so they are pliable: heat a clean skillet and quickly warm each tortilla 10–15 seconds per side, or wrap stacks of 6 in a damp towel and microwave 20–30 seconds. Optional: to reduce sogginess and add flavor, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high and quickly fry each tortilla 5–8 seconds per side until just softened and slightly blistered; drain on paper towels.
6. Preheat oven to 350°F (175°C). Lightly oil a baking dish large enough for the enchiladas (9x13 in / 23x33 cm or similar).
7. Toss the shredded chicken with about 3/4 cup (180 ml) of the warm green sauce so chicken is moistened but not swimming. Reserve remaining sauce for topping.
8. Build the enchiladas: dip each tortilla briefly in the warm sauce, place about 1/4 cup (60 g) of the sauced shredded chicken down the center, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
9. Pour the remaining warm sauce evenly over the rolled enchiladas. Sprinkle the crumbled queso fresco evenly over the top and dollop or drizzle the Mexican crema (or thin sour cream) across the enchiladas.
10. Bake in the preheated oven for 10–12 minutes, until everything is heated through and toppings are set.
11. Remove from oven and garnish with thinly sliced white onion, avocado slices, radishes if using, and cilantro sprigs. Serve immediately with lime wedges to squeeze over each serving.
12. To serve as a full meal, plate 3 enchiladas per person (for 4 servings: two people may take 3, two take 3 — adjust as desired) with a small side of refried beans or a simple cabbage salad if desired.