Enchiladas Verdes de Pollo
Photo: Daniel Lloyd Blunk-Fernández / Unsplash
Corn tortillas filled with shredded chicken and bathed in a tangy roasted tomatillo and serrano salsa, topped with crema, crumbled queso fresco, sliced onion and coriander.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken
Put the chicken in a pot, cover with the water, and add the halved onion, garlic and salt. Bring to a gentle simmer and cook for about 25 minutes, until the chicken is cooked through. Remove the chicken, shred it, and keep the broth for the sauce.
- 600g chicken
- 1.5 liters water
- ½ white onion
- 2 cloves garlic
- 1 tsp salt
✅ Done when: chicken is opaque throughout and shreds easily (internal temp 74°C/165°F)
Roast the salsa vegetables
Meanwhile, place the , serrano chilies, onion quarter and garlic in a dry, heavy pan over medium-high heat, or under a hot grill. Turn every few minutes for about 10 minutes, until blistered with dark spots and soft.
- 700g
- 2–3
- ¼ white onion
- 2 cloves garlic
✅ Done when: vegetables have dark charred spots and feel soft when pressed
Blend the salsa
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Cook the salsa
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Fill the tortillas
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Serve
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Cook the chicken
Put the chicken in a pot, cover with the water, and add the halved onion, garlic and salt. Bring to a gentle simmer and cook for about 25 minutes, until the chicken is cooked through. Remove the chicken, shred it, and keep the broth for the sauce.
- 600g chicken
- 1.5 liters water
- ½ white onion
- 2 cloves garlic
- 1 tsp salt
✅ Done when: chicken is opaque throughout and shreds easily (internal temp 74°C/165°F)
Roast the salsa vegetables
Meanwhile, place the , serrano chilies, onion quarter and garlic in a dry, heavy pan over medium-high heat, or under a hot grill. Turn every few minutes for about 10 minutes, until blistered with dark spots and soft.
- 700g
- 2–3
- ¼ white onion
- 2 cloves garlic
✅ Done when: vegetables have dark charred spots and feel soft when pressed
Blend the salsa
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Cook the salsa
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Fill the tortillas
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Serve
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The Story Behind the Dish
The Aztecs already rolled corn tortillas around fish and dipped them in chilli sauces. The word enchilada — "seasoned with chilli" — first appears in an 1831 Mexican cookbook, El Cocinero Mexicano.
Enchiladas verdes, made with tart green tomatillos, are a classic of central Mexican home cooking and fondas, the small family restaurants serving set lunches.
⭐ Why It's Famous
Bright, tangy salsa verde against rich crema and salty cheese makes them one of Mexico's most-loved comfort foods.
💡 Fun Fact
Tomatillos aren't green tomatoes — they're a separate plant, a cousin of the Cape gooseberry, wrapped in a papery husk.
Central Mexico
19.43°N, -99.13°W
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