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Enchiladas verdes are a classic Mexican breakfast dish featuring corn tortillas filled with shredded chicken, topped with a vibrant green salsa made from tomatillos, cilantro, and jalapeños. Baked until bubbly and served with creamy Mexican crema, fresh cheese, and onion, this comforting dish is perfect for starting your day with authentic flavors.
Prep
20 min
Cook
35 min
Total
55 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Cook chicken breast in boiling salted water for 15-20 minutes until fully cooked, then shred finely
Blend tomatillos, jalapeños, cilantro, garlic, and onion with chicken broth to create the green salsa
Heat oil in a pan and lightly fry each corn tortilla for a few seconds on each side to soften
Dip each tortilla in the green salsa, fill with shredded chicken and a pinch of cheese, then roll tightly
Arrange rolled enchiladas seam-side down in a greased baking dish
Pour remaining green salsa over the enchiladas and sprinkle with Oaxaca cheese
Bake at 180°C for 25-30 minutes until the cheese melts and the edges are golden
Garnish with crema, fresh cilantro, sliced onion, and crumbled queso fresco before serving
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