Enchiladas Verdes

There’s something about Chicken Enchiladas that feels like a warm hug, with a little attitude. These Enchiladas Verdes are everything you want after a long day: comforting, saucy, and just spicy enough to wake up your taste buds.

We’re talking tender corn tortillas filled with golden garlic chicken, pan-seared for crispy edges, and bathed in a bold, vibrant Green Salsa that steals the show. Topped with melty cheese, a drizzle of crema, and whatever extras you love, this dish brings the heat, without the stress.

Why Are Enchiladas So Good?

These Enchiladas check all the boxes: crispy, juicy, cheesy, and absolutely drenched in that Salsa Verde deliciosa. Rolling the tortillas and pan-searing them gives you those perfect golden edges that hold up under all that saucy goodness.

The garlic chicken filling? Simple, flavorful, and ready in minutes. And don’t even get me started on the finishing touch—melty cheese, a swirl of crema, and whatever toppings make your corazón happy. They’re easy, bold, and totally antojito-approved.

Gather These Goodies

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

You only need a few simple ingredients to bring these Enchiladas to life. Nothing fancy—just the good stuff that delivers bold, comforting flavor in every bite. Here’s a sneak peek at what makes them so special:

• Cooked Chicken: Shredded and lightly sautéed with garlic for a juicy, golden filling that holds up beautifully inside the tortillas.
• Corn Tortillas: The base of any true enchilada. Soft, flexible, and perfect for soaking up that green sauce.
• Salsa Verde: Tangy, fresh, and a little spicy—this sauce brings everything together in the most delicious way.
• Cheese: Just enough to melt over the top and turn every bite into gooey perfection.
• Crema or Sour Cream: A silky finish that adds creaminess and balances out the heat like a pro.

Note: Full ingredient list in the Recipe Card below.

From Pan to Plate

Making Enchiladas at home sounds fancy, but trust—this recipe keeps it simple. With just a few steps, a hot skillet, and the green salsa, you’ll have dinner on the table faster than you can say más, por favor.

1. ⁠Sauté the chicken. Heat oil in a skillet over medium heat. Add the shredded chicken, garlic, salt, and pepper. Cook until golden and fragrant.

2. Warm the tortillas. Pop them in the microwave or heat them on a pan until soft and flexible

3. Fill and roll. Add chicken to each tortilla and roll them up tightly.

4. Sear the enchiladas. Heat a bit of oil in a skillet, place the enchiladas seam-side down, and brown both sides.

5. Add the Green Salsa. Pour salsa over the enchiladas, cover, reduce the heat, and simmer for 7 minutes.

6. Garnish and serve. Plate the enchiladas, spoon more salsa on top, and finish with cheese, crema, and your favorite toppings.

If you’re planning to turn this into more than just a quick dinner (and trust me, no one will complain), you have to try it with a side of my Guacamole — it’s creamy, fresh, and just the right kind of cool to balance the heat.

Did you love the Mexican flavour? You are going to be obsessed with my Salsa Recipe (I promise, it’s better than store-bought and takes minutes).

Feeling bold? The Smokey Mexican Beef Wedges are a vibe on their own, but play really well with these Enchiladas if you’re serving a crowd. And listen… if you’re the kind of person who plans dessert before dinner (guilty), don’t leave without peeking at my Dulce De Leche Churro Empanadas—Crispy, sweet, and dangerously addictive.

FAQs