If there’s one recipe that represents the soul of my family’s kitchen, it’s these creamy, cheesy, and irresistible Enchiladas Verdes (Green Enchiladas). This beloved family recipe—passed down from my mom and included in the first Muy Bueno cookbook—combines tradition, warmth, and bold flavor.
Unlike the more common tomatillo-based salsa verde, these enchiladas use a roasted green chile cream sauce made from long green chiles for a smoky, layered flavor and a gentle heat that’s characteristic of El Paso cooking.
Serve them stacked or rolled, make them vegetarian or filled with shredded chicken—the dish is wonderfully flexible. The sauce gets an extra touch from my mom’s secret ingredient, Suero de Sal (whey) from Licon Dairy. If you don’t have suero, a mix of buttermilk and Mexican crema makes a satisfying substitute and keeps the tangy richness.
These green chicken enchiladas are simple enough for a weeknight meal yet special enough for guests. Let’s get started.
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This Green Enchiladas recipe was highlighted on thekitchn.com as an authentic preparation of Enchiladas Verdes.
What Are Enchiladas Verdes?
Enchiladas Verdes typically feature tortillas filled with chicken or cheese and topped with a green sauce. Variations include tomatillo-based salsa verde or red chile sauces made from dried chiles. The version here uses roasted green chiles blended with dairy for a velvety, tangy, and lightly spicy sauce similar to enchiladas suizas.
Why You’ll Love This Green Enchiladas Recipe
These enchiladas de pollo verdes are:
- Perfect for Meal Prep – Make the sauce ahead and assemble later.
- True to Tradition – A family recipe handed down through generations.
- Customizable – Make them vegetarian, stacked, or rolled—your choice.
- Simple Ingredients – Made from pantry-friendly staples you can source easily.
Ingredients & Substitutions
Key ingredients you’ll need:
- Chicken breasts – Poached and shredded, or use rotisserie chicken. Cheese-only enchiladas work too.
- Green chiles – Anaheim, Hatch, or poblano chiles roast beautifully for the sauce.
- Neutral oil – Canola, avocado, or grapeseed oil for frying tortillas.
- Suero de Sal (whey) – Adds tang. Substitute with buttermilk mixed with Crema Mexicana or sour cream.
- Flour – Helps thicken the sauce; use a gluten-free alternative if needed or omit.
- White onion – Adds flavor; green onions can be used as an alternative.
- Corn tortillas – White corn tortillas yield a soft texture when fried and dipped in sauce.
- White melting cheese – Asadero, queso Oaxaca, Monterey Jack, or Muenster are all excellent choices.
- Crumbled cheese (optional) – Cotija or queso fresco for garnish, or use feta in a pinch.
- Sour cream or crema – To serve and to adjust sauce richness and heat.
The complete ingredient amounts and step-by-step instructions are available in the printable recipe card below.
How To Make Enchiladas Verdes
Step 1: Roast the chiles. Broil the peppers on a foil-lined sheet until the skins blister and char. Transfer them to a bag or covered bowl to steam, then peel and remove stems once cooled.
Step 2: Make the sauce. Blend the roasted chiles with flour and half the suero (or buttermilk plus crema) until smooth and creamy. Transfer to a skillet and warm over medium-low, adding more suero or buttermilk as needed. Season with salt—about 2 teaspoons is a good starting point. If the sauce is too spicy, stir in a bit of crema or sour cream; if too thick, add water a tablespoon at a time.
Step 3: Warm the sauce. Keep the sauce on low heat so it’s warm and ready for dipping or pouring over the enchiladas.
Step 4: Cook the chicken (optional). Poach chicken breasts in water until cooked through, about 25 minutes, then shred. A store-bought rotisserie chicken is a great shortcut.
Enchilada Assembly
Option 1: Stacked Enchiladas
Fry tortillas briefly in hot oil until softened, drain, then dip each tortilla in warm sauce and layer on a plate with chicken, cheese, and diced onion. Repeat to create a stack of 3–4 tortillas per serving.
Option 2: Rolled & Baked Enchiladas
Preheat the oven to 350°F. Spread a cup of sauce in a baking dish. Fry tortillas until softened, fill with chicken and cheese, roll, and place seam-side down in the dish. Pour remaining sauce over the top, sprinkle with cheese, and bake for about 15 minutes. Finish with a dollop of crema, crumbled queso fresco, and chopped cilantro.
Optional Variations
- Vegetarian – Use cheese only or add roasted vegetables such as mushrooms, zucchini, or squash for a hearty filling.
- Rotisserie chicken – An easy shortcut that saves time.
- Leftover turkey or pork – Great for using holiday leftovers or shredded pork like carnitas or tinga.
Enchiladas Verdes Expert Tips
- DIY buttermilk: Stir 1 tablespoon lemon juice or vinegar into 1 cup of milk and let sit 5–10 minutes.
- Too spicy? Stir in 1/4 cup crema or sour cream to mellow the heat.
- Too thick? Thin with water, a tablespoon at a time, until you reach the desired consistency.
Storage & Serving Suggestions
- Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze: The sauce freezes well for future use—thaw and reheat gently.
- Serve with: Mexican rice, frijoles de la olla, or a crisp salad. A cold beer with lime or a cucumber-based agua fresca also pairs nicely with the creamy sauce.
Frequently Asked Questions
Corn tortillas filled with shredded chicken (or cheese), covered in a green chile sauce and topped with melting cheese. Garnish with crema and queso fresco.
A flavorful homemade sauce, warm tortillas, and plenty of cheese make all the difference.
They usually consist of tortillas filled with chicken or cheese and covered in a green chile or tomatillo-based sauce, then finished with cheese.
Enchiladas Divorciadas are served with both red and green sauces on the same plate, separated side by side—hence the playful name. In some regions this is also called “Christmas style.”
Yes. Enchiladas suizas feature a creamy, European-influenced topping but remain a long-standing and authentic part of Mexican culinary tradition.
Authentic Mexican Enchiladas
Stacked Red Enchiladas (Enchiladas Rojas)
Pulled Pork Enchiladas in Salsa Verde
Enchiladas Divorciadas (Christmas Enchiladas)
Chicken Enchilada Recipe
If you make this Enchiladas Verdes recipe, please leave a star rating and share how it turned out in the comments below!
Enchiladas Verdes (Green Enchiladas)
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Ingredients
- 1 pound skinless, boneless chicken breast (optional)
- 12 green chile peppers Anaheim, Hatch, Mirasol, or Poblanos
- ½ cup canola oil for frying
- 1 quart Suero de Sal (or 3 cups buttermilk + 1 cup sour cream or Mexican crema)
- 2 tablespoons flour
- 1 white onion, diced medium
- 12 – 18 corn tortillas preferably white
- 1 1/2 cups white cheese, shredded Asadero, Oaxaca, Monterey Jack, or Muenster
- 1/4 cup queso fresco, crumbled (optional)
- 1/2 cup sour cream or crema for serving
- salt to taste
- water (if needed)
Instructions
Roast Chili Peppers:
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Preheat the broiler. Choose firm, unwrinkled peppers. Place them on a foil-lined sheet and broil until the skins blister and char, turning to blister all sides evenly. Transfer roasted peppers to a plastic bag or covered bowl to steam, then peel off the blackened skin, remove stems, and discard seeds if desired.
Sauce:
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In a blender, combine the roasted peppers, flour, and half of the suero (or the buttermilk and crema). Blend until smooth. Pour into a medium skillet and warm over medium-low, adding more suero or buttermilk as needed. Season with salt (about 2 teaspoons to start). Adjust heat by stirring in crema or sour cream, and thin with water if the sauce is too thick.
Chicken (Optional):
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Place chicken breasts in a pot, cover with water, and boil until cooked through, about 25 minutes. Drain, cool slightly, and shred. Or save time with a store-bought rotisserie chicken.
Stacked Style:
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Fry tortillas in hot oil until softened and drain on paper towels. Dip each tortilla in the warm sauce, then layer on a plate with chicken, cheese, and onion. Repeat to form stacks of 3–4 tortillas per serving.
Time Saver:
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Use shredded rotisserie chicken to cut prep time.
Oven Style:
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Preheat oven to 350°F. Spread 1 cup of sauce in an ungreased 9×13-inch baking dish. Fry tortillas until softened and drain. Fill each tortilla with chicken, cheese, and onion, then roll and place seam-side down in the dish.
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Pour 2 cups of sauce over the rolled enchiladas, sprinkle with crumbled queso fresco, and bake until warmed through, about 15 minutes. Serve with crema or sour cream and your favorite sides.
Notes
- Vegetarian: Use only cheese or add roasted vegetables like mushrooms, zucchini, or spinach.
- Rotisserie Chicken: A convenient shortcut.
- Turkey or Pork: Delicious ways to use leftovers.
Expert Tips:
- DIY buttermilk: Add 1 tablespoon vinegar or lemon juice to 1 cup milk; let sit 5–10 minutes.
- Too spicy? Add 1/4 cup crema or sour cream to mellow heat.
- Too thick? Thin with water a tablespoon at a time.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Photography: Jenna Sparks