Chicken Enchiladas Verdes
Ingredients
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- 2 pounds bone-in, skin-on chicken thighs
- 2 pounds tomatillos – husks removed, rinsed (~28 medium tomatillos)
- 3 chiles serrano chiles – stems removed
- 3 cloves garlic
- 8 ounces white onion – roughly chopped (~1.5 medium white onions)
- 1 cup cilantro – leaves and tender stems
- 1 cup chicken stock
- 1 tablespoon vegetable oil
- 1/2 cup vegetable oil – for frying tortillas
- 12 tortillas corn tortillas
- 1 teaspoon kosher salt
- Mexican crema – for serving
- queso fresco – crumbled (for serving)
- white onion – thinly sliced (for serving)
- cilantro – chopped (for serving)
Instructions
1. Place the bone-in, skin-on chicken thighs in a pot and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat and cook until the meat is tender and reaches 165°F, 25–30 minutes. Turn off heat, let rest in the hot liquid 5 minutes, then transfer to a bowl to cool and shred into bite-size pieces. Reserve 1 cup of the cooking liquid if you wish to use it in place of stock.
2. In a separate pot, combine the tomatillos, serrano chiles, white onion, and garlic. Add water to cover, bring to a simmer, and cook until the tomatillos turn olive-green and are soft, 8–10 minutes. Drain well.
3. Blend the drained vegetables with the cilantro and the chicken stock until smooth. Heat 1 tablespoon vegetable oil in a saucepan over medium heat, pour in the purée, and simmer, stirring, until slightly thickened and glossy, 5–7 minutes. Season to taste with kosher salt and keep the sauce hot.
4. Heat 0.5 cup vegetable oil in a medium skillet over medium heat until shimmering. Working one at a time, fry the corn tortillas 10–15 seconds per side until pliable but not crisp. Drain on paper towels and keep warm under a towel.
5. Spread a thin layer of hot sauce in a 9×13-inch baking dish or large skillet. Working quickly, dip each tortilla into the sauce to coat, place a line of shredded chicken down the center, roll into a cigar shape, and arrange seam-side down in the dish. Spoon the remaining sauce over the top and warm on low heat or in a 300°F oven until heated through, 3–5 minutes.
6. Drizzle with Mexican crema, sprinkle with queso fresco, and top with thinly sliced white onion and chopped cilantro. Serve immediately.
Chicken Enchiladas Verdes are tender, sauce-slicked corn tortillas filled with juicy shredded chicken and bathed in a bright, tangy tomatillo salsa. The salsa verde brings a vivid green hue and a fresh, lightly spicy flavor from serrano chiles and cilantro, balanced by gentle cooking that rounds out the acidity. Finished with cool crema, crumbly queso fresco, and crisp onion, the dish delivers soft, saucy textures with lively contrast in every bite.
Originating in Mexico, enchiladas are centuries old, evolving from simple tortillas dipped in chile sauces to a family of regional styles. The “verdes” variation is closely tied to central Mexican cooking where tomatillos and fresh green chiles are staples. Today you’ll find Chicken Enchiladas Verdes at fondas, markets, and home kitchens across the country, reflecting the classic practice of lightly frying tortillas, dipping them in a cooked salsa, and serving them immediately with fresh dairy and onion.