Enchiladas Vertes au Poulet
Photo : Daniel Lloyd Blunk-Fernández / Unsplash
Tortillas de maïs garnies de poulet effiloché, nappées de salsa verde aux tomatillos rôtis, crème, queso fresco et oignon.
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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
✅ C'est prêt quand : chicken is opaque throughout and shreds easily (internal temp 74°C/165°F)
Roast the salsa vegetables
Meanwhile, place the tomatillos, 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 tomatillos
- 2–3 serrano chillies
- ¼ white onion
- 2 cloves garlic
✅ C'est prêt quand : 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
✅ C'est prêt quand : chicken is opaque throughout and shreds easily (internal temp 74°C/165°F)
Roast the salsa vegetables
Meanwhile, place the tomatillos, 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 tomatillos
- 2–3 serrano chillies
- ¼ white onion
- 2 cloves garlic
✅ C'est prêt quand : vegetables have dark charred spots and feel soft when pressed
Blend the salsa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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