Enchiladas Verdes con Crema (Chicken Enchiladas with Salsa Verde)
Why this recipe works
- Bright, savoury balance: Tomatillo salsa verde brings tang and freshness to the rich chicken filling and creamy topping.
- Baked until bubbling: Rolling the tortillas into a sauced baking dish gives the enchiladas a soft, satisfying texture with hot, well-coated edges.
- Easy to finish at the table: Crema, queso fresco, red onion and coriander add coolness, saltiness and freshness just before serving.
Get the most out of this recipe
Ingredient notes
- Use corn tortillas: Corn tortillas give enchiladas verdes their characteristic flavour and structure; warm them briefly so they roll without cracking.
- Choose a tomatillo-based salsa verde: A bright, tangy salsa verde is central to the dish, so use one with a flavour you enjoy before it goes into the oven.
- Crema alternatives: Sour cream works as a substitute for Mexican crema, but it gives a sharper, tangier finish.
Texture tips
- Keep the filling lightly sauced: Coating the chicken lightly helps the rolls hold their shape, while the salsa on top keeps the enchiladas moist as they bake.
- Shred the chicken while warm: Warm chicken pulls apart more easily and absorbs a little salsa without becoming heavy.
- Let them stand briefly: A short rest after baking allows the sauce to settle slightly, making the enchiladas easier to serve.
Common mistakes
- Rolling cold tortillas: Cold corn tortillas can split as they are filled; warm them just until pliable and keep them covered as you work.
- Overcooking leaner chicken: Chicken breast can replace thighs, but it dries out more quickly, so cook only until done before shredding.
- Using too little sauce: The tortillas should be well covered with salsa verde before baking so they heat through evenly and stay soft.
Make-ahead tips
- Assemble ahead: The enchiladas can be assembled without the fresh toppings, then baked when needed.
- Freeze without toppings: Freeze the baked enchiladas without crema, cheese, onion or coriander, then defrost overnight in the fridge before reheating.
- Reheat covered: Reheat covered in a 180°C (355°F) oven until piping hot, then add the crema, queso fresco, red onion and coriander after warming.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Thinly slice the red onion and roughly chop the fresh coriander; set both aside for serving.
- Heat the vegetable oil in a large frying pan over medium-high heat. Season the chicken thighs with the fine sea salt and black pepper, then cook for 5 to 7 minutes, turning, until browned and cooked through.
- Transfer the chicken to a mixing bowl and shred it while warm using two forks. Stir in 3 tbsp of the salsa verde to coat the chicken lightly.
- Warm the corn tortillas in the same pan for 10 to 15 seconds per side, just until pliable. Spread about one third of the remaining salsa verde over the base of a baking dish.
- Divide the chicken filling between the tortillas, roll them up, and arrange seam-side down in the dish. Pour over the remaining salsa verde, ensuring the tortillas are well covered.
- Bake for 12 to 15 minutes, until bubbling at the edges and piping hot throughout. Let stand for 2 minutes so the sauce settles slightly.
- Drizzle over the mexican crema, then scatter with queso fresco, the sliced red onion, and fresh coriander. Serve straight away while hot.
Recipe notes
Tips
- If your tortillas crack when rolling, warm them a little longer until flexible, then keep them covered with a clean tea towel as you work.
- For neater enchiladas, keep the chicken lightly sauced and rely on the salsa verde on top to finish the dish.
- If serving pregnant people, young children, or anyone immunocompromised, ensure the chicken is cooked through and the enchiladas are piping hot before serving.
Substitutions
- Replace Mexican crema with sour cream for a slightly tangier finish.
- Replace queso fresco with feta cheese for a saltier, firmer topping.
- Replace chicken thighs with chicken breast for a leaner filling, taking care not to overcook it.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven, covered, for 15 to 20 minutes until piping hot; add the mexican crema, queso fresco, red onion, and fresh coriander after reheating. Freeze without the toppings for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (25min active)
- Difficulty: Medium
- Cuisine: Mexican
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