A bright, bold classic wrapped in comfort
There’s something unforgettable about the first bite of Enchiladas Verde. The tortillas are soft but structured. The filling is warm and savory. And that vibrant green sauce? Tangy, slightly smoky, fresh, and alive with flavor.
Enchiladas Verde are not just a meal — they’re an experience rooted in traditional Mexican cooking, where simple ingredients come together to create something deeply satisfying.
Let’s explore what makes them special — and exactly how to make them at home.
What Makes Enchiladas Verde Different?
The magic lies in the sauce.
“Verde” means green, and the sauce gets its color from tomatillos — small, green, slightly tart fruits wrapped in papery husks. When roasted or simmered with chilies, garlic, onion, and cilantro, they create a bright, zesty sauce that balances richness perfectly.
Unlike red enchiladas, which lean earthy and smoky, Enchiladas Verde feel fresher and lighter while still being deeply comforting.
Ingredients You’ll Need
For the Green Sauce:
1½ pounds tomatillos, husked and rinsed
1–2 jalapeños (adjust for heat preference)
½ white onion
2 cloves garlic
½ cup fresh cilantro
½ cup chicken broth
Salt to taste
1 tablespoon lime juice (optional for brightness)
For the Filling:
2 cups shredded cooked chicken (rotisserie works great)
½ teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
For Assembly:
8–10 corn tortillas
1 cup shredded Monterey Jack or Oaxaca cheese
½ cup Mexican crema or sour cream
Thinly sliced onions and fresh cilantro for garnish
How to Make Enchiladas Verde
