Authentic Enchiladas Verdes with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mexican classic featuring tender chicken in a vibrant tomatillo sauce, wrapped in corn tortillas and baked until bubbly—true to Oaxacan roots. This mexican ready in about 60 minutes pairs (softened in warm water) corn tortillas, (husked and chopped) tomatillos, (diced) green chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 4 Mexican cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb chicken strips with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
  2. Step 2: In the same skillet, heat 1 tsp oil over medium heat. Add 1/2 cup diced onion and cook for 3 minutes until translucent. Add 12 chopped tomatillos, 2 diced green chiles, 3 minced garlic cloves, and 1/2 tsp cumin. Cook for 8 minutes, stirring occasionally, until tomatillos soften.
  3. Step 3: Transfer mixture to a blender, add 1 cup chicken broth and 1/2 cup chopped cilantro. Blend until completely smooth, then pour into a saucepan and simmer for 5 minutes until slightly thickened.
  4. Step 4: Preheat oven to 375°F. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Place 6 softened corn tortillas in a single layer, spread 1/3 of the chicken strips over each, then spoon 2 tbsp sauce over each. Roll tortillas tightly and place seam-side down in the dish. Pour remaining sauce over top.
  5. Step 5: Bake uncovered for 20 minutes until bubbly and golden. Let rest for 5 minutes, then drizzle with 1/4 cup Mexican crema before serving.

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Frequently asked questions

How long does Authentic Enchiladas Verdes with Chicken take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Enchiladas Verdes with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (diced) green chiles from drying out.

Can I substitute ingredients in Authentic Enchiladas Verdes with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Enchiladas Verdes with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Enchiladas Verdes with Chicken?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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