Easy Green Chicken Enchiladas (Enchiladas Verdes) — Homestyle Tex-Mex

By Loida Tamayo — Founder of Tex-Mex at HomeTex-Mex at Home — where traditional border-town cooking is shared simply, one recipe at a time.

Green chicken enchiladas are one of my Tía Adriana’s recipes and a dish that always makes me feel at home.

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While enchiladas originated in Mexico and come in many regional variations, this version reflects homestyle border cooking — food made in everyday kitchens along la frontera, or the border.

Traditionally, green enchilada sauces in Mexico are made by boiling tomatillos or roasting them over an open flame. Here, we adapt those methods slightly by cooking the vegetables in oil to create a rich, tangy sauce that’s easy to make at home.

These green chicken enchiladas are simple, delicious, and perfect for weeknight dinners, family meals, or meal prep.

Serves 4–6 people or makes approximately 12 enchiladas

Ingredients

• 12 Corn tortillas

• 2 large chicken breasts

• ¼ teaspoon of black pepper

• 2 teaspoons of salt, divided

• 10 small tomatillos

• 4 jalapeños, seeds removed

• ¼ of a large white onion

• 4 tablespoons of oil, divided

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Step-by-Step Instructions

1. Prepare the Chicken

Cook the chicken breasts until fully cooked and tender enough to shred, about 25 minutes. Set aside 1 cup of the cooking broth, then shred the chicken.

Add ¼ to ½ cup of chicken broth to the shredded chicken, just enough to keep it moist. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Mix well and set aside.

2. Cook the Vegetables

In a large skillet over medium heat, heat 2 tablespoons of oil. Add the tomatillos, jalapeños, and onion. Cover and cook for 10–12 minutes, stirring occasionally, until the tomatillos lose their bright, shiny green color, the jalapeños look dull, and the onion is softened. Don’t overcook them, as this can make the sauce bitter.

3. Blend the Green Sauce

Transfer the cooked vegetables to a blender, including the oil from the pan. Add 1 teaspoon of salt and ½ cup of the chicken broth we set aside. Blend until smooth. Taste and adjust salt as needed.

4. Prepare the Tortillas

Heat 1 tablespoon of oil in a pan over medium heat. Lightly cook each corn tortilla, flipping once, about 30 seconds per side, until pliable (do not let it crisp). Add more oil as needed, about 1 tablespoon at a time. As each tortilla finishes, transfer it to a plate and fold gently to hold its shape.

5. Assemble the Enchiladas

Fill each tortilla with the prepared shredded chicken. Pour the green enchilada sauce generously over the top.

That’s it — no baking required. This is classic homestyle enchilada cooking.

Serve these warm with rice and refried beans.

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How to Store This Recipe

Refrigerator

• Store assembled enchiladas in an airtight container for up to 3-4 days. But I highly recommend eating these fresh.

• For meal prep, you can prepare the chicken and sauce ahead of time separately.  

Freezer

• Freeze the shredded chicken and green sauce separately for up to 2 months.

• Freeze it with a little broth (a few tablespoons), so it is moist when reheated.

• Thaw overnight in the refrigerator before using.

Reheating

• Reheat gently on the stovetop or in the microwave until warmed through.

• Add a splash of broth to the sauce if it thickens too much.

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FAQ — Green Chicken Enchiladas

Are green enchiladas Tex-Mex or Mexican?

Green enchiladas originated in Mexico, but this version is Tex-Mex. Traditionally, sauces in Mexico are boiled or fire-roasted. This homestyle border recipe adapts those methods to make enchiladas easier to cook at home.

Are enchiladas verdes spicy?

They can be mild or spicy, depending on preference. Removing the seeds and veins from all jalapeños keeps the sauce mild. Leaving some intact increases the sauce's heat.

Why do my green enchiladas taste bitter?

Overcooking tomatillos can cause bitterness. If this happens, cook them only until they lose their bright green color and soften.

Can I make green enchiladas ahead of time?

Yes. The chicken and sauce can be prepared in advance and stored separately for easy assembly later.

What tortillas work best for enchiladas verdes?

Corn tortillas are traditional and hold up best when lightly cooked in oil.

Do I have to bake these enchiladas?

No. This is a homestyle recipe where the sauce is poured over the enchiladas without baking.

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