Chicken Enchiladas Verde

Chicken Enchiladas Verde: A Flavorful Mexican Classic

Chicken Enchiladas Verde, also known as Enchiladas Suizas in some regions, are a beloved staple of Mexican cuisine. These comforting, savory enchiladas feature tender shredded chicken wrapped in soft corn tortillas and smothered in a rich, tangy green tomatillo sauce. Baked to perfection with melted cheese and often garnished with fresh cilantro, onions, and crema, this dish brings together bold flavors and textures that delight the senses. Whether served at family dinners, festive gatherings, or cozy weeknight meals, Chicken Enchiladas Verde offer a perfect balance of heat, acidity, and creaminess that has made them a favorite across homes and restaurants alike.

The History of Chicken Enchiladas Verde

The origins of enchiladas trace back to pre-Columbian Mexico, where the Aztecs would wrap corn tortillas around small fish and top them with chili-based sauces. The word “enchilada” itself comes from the Spanish verb enchilar, meaning “to season with chili.” As Spanish influences merged with indigenous culinary traditions, enchiladas evolved into various regional styles throughout Mexico.

Enchiladas Verdes—named for their vibrant green sauce made primarily from tomatillos—emerged as a central Mexican specialty, particularly popular in states like Hidalgo, Puebla, and Mexico State. The use of tomatillos, which grow abundantly in these regions, gives the sauce its signature tartness and herbal depth. Interestingly, the name “Suizas” (Swiss) sometimes used for this version is believed to have originated in mid-20th century Mexico City, when Swiss immigrants introduced the idea of topping enchiladas with generous amounts of melted cheese and sour cream, mimicking fondue-style dishes.

Over time, Chicken Enchiladas Verde became one of the most popular variations outside of Mexico, especially in the Southwestern United States. Home cooks and chefs adapted the recipe using accessible ingredients while maintaining the soul of the dish: a bright, zesty green sauce enveloping tender chicken and soft tortillas. Today, it stands as a testament to the adaptability and enduring appeal of traditional Mexican cooking.

Ingredients Breakdown: What Makes It Shine

The magic of Chicken Enchiladas Verde lies in its harmonious blend of fresh, bold ingredients. Each component plays a vital role in building layers of flavor and texture:

• Tomatillos: The heart of the verde sauce, these husked green fruits offer a citrusy, slightly sweet-tart flavor. When roasted or boiled, they develop a complex depth that defines the dish.
• Green Chilies: Serrano or jalapeño peppers add heat and freshness. Roasting them enhances their sweetness and reduces raw sharpness.
• Onion and Garlic: Provide aromatic foundation and savory undertones essential for a well-rounded sauce.
• Cilantro: Adds a bright, herbaceous finish that lifts the entire dish.
• Cooked Chicken: Traditionally shredded from poached or roasted chicken breasts or thighs, offering tender, juicy protein.
• Corn Tortillas: Authentic choice for authenticity and texture; they soften beautifully when baked and absorb the sauce without disintegrating.
• Cheese: Oaxaca, Monterey Jack, or mild cheddar are commonly used for their excellent melting properties and creamy texture.
• Chicken Broth: Used to simmer the sauce and sometimes to soften tortillas, adding richness and moisture.
• Sour Cream or Mexican Crema: Often stirred into the sauce or drizzled on top to mellow acidity and add luxurious creaminess.

Optional additions like cumin, oregano, or epazote can further enhance the complexity of the sauce, depending on regional preferences and family traditions.

Step-by-Step Recipe for Homemade Chicken Enchiladas Verde

Follow this detailed guide to create restaurant-quality Chicken Enchiladas Verde right in your kitchen.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 12–16 tomatillos, husked and rinsed
• 3–4 serrano peppers (adjust to taste)
• 1 medium white onion, quartered
• 3 garlic cloves, peeled
• 1 cup fresh cilantro leaves
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano (preferably Mexican oregano)
• Salt to taste (about 1–2 teaspoons)
• 2 cups chicken broth (low sodium preferred)
• 1 cup sour cream or Mexican crema
• 2 cups shredded cooked chicken
• 12 corn tortillas (6-inch size)
• 2 ½ cups shredded cheese (Oaxaca, Monterey Jack, or mild cheddar)
• 2 tablespoons vegetable oil (for softening tortillas)
• Optional garnishes: chopped red onion, avocado slices, lime wedges, extra cilantro, radishes

Directions

1. Cook the Chicken: Place chicken in a pot and cover with water or broth. Add a halved onion, a few garlic cloves, and salt. Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until fully cooked. Remove chicken, let cool, then shred with forks. Set aside. Reserve 2 cups of broth for the sauce.
2. Prepare the Green Sauce: Preheat broiler or set a grill pan over high heat. Place tomatillos, serranos, onion quarters, and garlic on a baking sheet. Broil for 8–10 minutes, turning once, until charred and softened. Alternatively, boil tomatillos and peppers in water for 10 minutes until soft. Drain.
3. Blend the Sauce: Transfer roasted/boiled ingredients to a blender. Add cilantro, cumin, oregano, 1 teaspoon salt, and 1 cup chicken broth. Blend until completely smooth, about 1–2 minutes. For a thinner sauce, add more broth.
4. Simmer the Sauce: Pour the blended sauce into a large saucepan. Stir in sour cream or crema and remaining 1 cup broth. Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until thickened slightly and flavors meld. Taste and adjust seasoning.
5. Warm the Tortillas: Heat oil in a skillet over medium heat. Briefly fry each tortilla for 10–15 seconds per side to make them pliable. Alternatively, wrap in damp paper towels and microwave for 1 minute. This prevents cracking when rolling.
6. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup of sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, dip briefly into warm sauce, then place on a plate. Add 2–3 tablespoons of shredded chicken and 1 tablespoon cheese down the center. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
7. Top and Bake: Once all enchiladas are arranged, pour remaining sauce evenly over the top. Sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5–10 minutes until cheese is golden and bubbly.
8. Garnish and Serve: Let rest for 5 minutes. Garnish with chopped onion, cilantro, avocado, and a drizzle of crema if desired. Serve hot with rice, beans, or a simple salad.

Tips for Perfect Chicken Enchiladas Verde

• Don’t Skip Softening Tortillas: Corn tortillas crack easily. Warming them in oil, broth, or steam makes them flexible and less likely to break during rolling.
• Better Flavor with Roasted Vegetables: Roasting tomatillos and peppers adds smoky depth compared to boiling. Use a broiler or outdoor grill for best results.
• Adjust Heat Level: Remove seeds and membranes from serranos to reduce spiciness. For more heat, include extra peppers or a dash of cayenne.
• Make Ahead Friendly: Prepare the sauce and cook chicken up to 3 days ahead. Store separately in the fridge. Assemble just before baking.
• Avoid Soggy Enchiladas: Don’t oversoak tortillas in sauce. A quick dip is enough. Also, ensure the sauce isn’t too thin—simmer longer if needed.
• Cheese Choices Matter: Use a mix of melty and flavorful cheeses. Oaxaca offers stringy texture, while a bit of cotija adds salty punch when sprinkled on top.
• Let Them Rest: Allow enchiladas to sit for 5–10 minutes after baking so they hold their shape when served.

Variations and Customizations

Chicken Enchiladas Verde are incredibly versatile. Here are some delicious ways to customize the dish:

• Vegetarian Version: Replace chicken with sautéed mushrooms, black beans, roasted squash, or rajas (sliced roasted poblano peppers).
• Spicy Kick: Add a chipotle in adobo to the blender for a smoky, spicy twist.
• Dairy-Free: Substitute sour cream with cashew cream and use dairy-free cheese alternatives.
• Gluten-Free: Naturally gluten-free as long as all packaged ingredients (like broth) are certified GF.
• Slow Cooker Option: Cook chicken in a slow cooker with broth, onion, and garlic on low for 6 hours for ultra-tender meat.
• Authentic Touch: Use freshly ground corn tortillas from a local taqueria or make your own masa dough.
• Add Veggies: Mix finely diced bell peppers, spinach, or zucchini into the chicken filling.
• Enchilada Casserole: Skip rolling—layer tortillas, chicken, sauce, and cheese like a lasagna for an easy alternative.

Health Considerations and Nutritional Value

Chicken Enchiladas Verde can be both nutritious and satisfying when prepared with mindful ingredient choices.

Nutritional Highlights (per serving, approx. 2 enchiladas):

• Calories: ~350–450 kcal
• Protein: 25–30g (from chicken and cheese)
• Fat: 18–22g (mostly from cheese and oil; can be reduced)
• Carbohydrates: 25–30g (mainly from corn tortillas)
• Fiber: 4–6g (thanks to tomatillos and corn)
• Vitamins & Minerals: Rich in Vitamin C (tomatillos, peppers), Vitamin A, calcium, and iron.

Health Tips:

• Use skinless chicken breast to lower fat content.
• Reduce cheese by half or use part-skim varieties.
• Limit added oils by steaming tortillas instead of frying.
• Increase fiber and nutrients by adding vegetables to the filling.
• Control sodium by using low-sodium broth and limiting added salt.
• Pair with a side salad or grilled vegetables to boost nutrition.

While traditionally rich, this dish can be adapted for balanced diets including Mediterranean, high-protein, or portion-controlled weight management plans.

Frequently Asked Questions (FAQ)

Can I freeze Chicken Enchiladas Verde?
Yes! Assemble the enchiladas (without baking), cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. You may need to add 10–15 minutes to baking time if starting from frozen.

Why are my tortillas breaking?
This usually happens when tortillas are too cold or dry. Always warm them first—fry briefly in oil, dip in warm sauce, or steam in a cloth. Fresh corn tortillas are more flexible than stale ones.

Can I use flour tortillas?
You can, but corn tortillas are traditional and better suited to the bold flavors of the sauce. Flour tortillas may become soggy or overpower the dish’s character.

What’s the difference between Enchiladas Verde and Suizas?
“Enchiladas Suizas” typically refer to a creamier version with more cheese and crema, inspired by Swiss-style dairy usage. “Verde” emphasizes the green sauce. In practice, the terms are often used interchangeably.

How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F or microwave in short bursts.

Can I make this in a crockpot?
While not traditional, you can layer ingredients in a slow cooker: sauce, tortillas, chicken, cheese. Cook on low for 2–3 hours until heated through. Best for casseroles rather than rolled enchiladas.

Are tomatillos the same as green tomatoes?
No. Tomatillos are smaller, firmer, and encased in a papery husk. They have a tart, citrus-like flavor, whereas green tomatoes are less acidic and more vegetal.

Summary

Chicken Enchiladas Verde are a vibrant, comforting Mexican dish featuring tender chicken wrapped in corn tortillas and bathed in a tangy tomatillo-chile sauce, then baked with melted cheese. Packed with flavor, customizable for dietary needs, and perfect for sharing, they bring the warmth of traditional cuisine to any table.