Enchiladas verdes

These classic Mexican enchiladas verdes are filled with tender chicken thighs and covered with cheese and rich tomatillo sauce for a filling family dinner.

Planning a Mexican feast? Check out 100+ more Mexican recipes, including Tex-Mex enchilada bake.

  • Serves 4-6
  • Hands-on time 30 min

Nutrition

Calories
569kcals
Fat
22.2g (11.8g saturated)
Protein
38.2g
Carbohydrates
50.1g (8.7g sugars)
Fibre
7.6g
Salt
2.25g

delicious. tips

  1. Next time: Use pork shoulder steaks instead of chicken thighs. They may need an extra 15-30 minutes’ cooking.

  2. The salsa and chicken can be made 1-2 days ahead. Cook the chicken, then shred and store in a sealed container in the fridge until ready to assemble.

  3. Queso fresco is a fresh cheese widely used in Mexican cuisine. It can be tricky to find in the UK but you can substitute good quality Greek feta. Soak the feta in cold water for 30 minutes before crumbling it to remove some of the saltiness.

    Tomatillos are part of the nightshade family and resemble a small green tomatoes or large green physalis. They are commonly used in Mexican cuisine, especially for making green salsas like this one. If you can find them fresh, you can use them in this recipe but they will need cooking first – we used tinned cooked tomatillo, widely available online from Sous Chef or Mex Grocer.

     

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