Enchiladas Verdes de Pollo (Green Chicken Enchiladas) is a Mexican dish made of corn tortillas wrapped around a melty cheese, shredded chicken, and salsa verde filling.
The tortillas are then smothered with a sauce made from roasted green chiles, herbs, and fresh tomatillos.
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This Enchiladas Verdes de Pollo recipe combines a few smart shortcuts to save time while still delivering the rich, deep flavors of traditional enchiladas.
By using store-bought rotisserie chicken for convenience and pairing it with a freshly prepared homemade tomatillo sauce, you get the best of both worlds—authentic taste with minimal effort.
Serve these enchiladas with Mexican rice, refried beans, and crema for a complete dinner your family will love!
For even more delicious enchilada recipes, make sure to check out my Cheese Enchiladas and Enchiladas Rojas recipes!
🛒 Ingredients You'll Need
- Fresh Tomatillos: The base of the sauce provides a tangy, citrusy flavor.
- Poblano Chiles: Add a mild smokiness and depth of flavor.
- Jalapeño and Serrano Chiles: Bring heat to the sauce; adjust based on your spice preference.
- Onion and Garlic: Build a savory foundation for the sauce.
- Fresh Cilantro: Adds bright, herbal notes and vibrant color.
- Knorr Granulated Chicken-Flavored Bouillon: 👉This is optional, but I love adding it to my sauce for an extra layer of savory depth. If you choose to omit it, you’ll need to add more salt to taste to ensure the sauce is well-seasoned.
- Lime Juice: Brightens and balances the flavors.
- Chicken: This recipe uses shredded rotisserie chicken for convenience, but you can also use leftover poached or roasted chicken. 💡👉See Tips and Variations for fresh chicken instructions.
- Monterey Jack and Queso Fresco: Create a creamy, gooey texture and a tangy finish.
- Corn Tortillas: Serve as the vessel for the enchiladas.
See the recipe card for quantities.
👩🏻🍳 How to Make Enchiladas Verdes de Pollo
Note: Full instructions are provided in the recipe card below.
1. Spread ½ cup tomatillo sauce in a 13x9-inch baking dish. Mix cheeses, reserving 1½ cups for topping.
2. Combine chicken, 1½ cups cheese, and 1 cup tomatillo sauce.
3. Warm tortillas in the microwave for 1½ minutes, wrapped in a damp towel.
4. Fill tortillas with ¼ cup chicken mixture, roll tightly, and place seam-side down in the dish.
5. Top with remaining tomatillo sauce and reserved cheese. Cover with foil and bake at 400°F for 30 minutes.
6. Let cool for 15 minutes, garnish with cilantro, and serve with sour cream, lime, and avocado.
💡Hint: Do you want to make your enchiladas even tastier? If you have a little extra time, take the shredded rotisserie chicken and sauté it in a pan with your favorite Mexican seasoning until it’s lightly golden. This step adds depth and enhances the chicken’s flavor.
Don’t worry if the chicken gets slightly overcooked—enchiladas are very forgiving, and they will still taste amazing once combined with the sauce and cheese. It’s a small effort that makes a big difference!
🫙 Storage, Make Ahead, & Freezing
Storage: Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Make Ahead: Assemble the Enchiladas Verdes de Pollo up to 1 day in advance. Cover them with aluminum foil and refrigerate. When ready to serve, bake as directed, adding an extra 15 minutes to the baking time.
Freezing: Assemble the enchiladas verdes de pollo without baking. Cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator. Bake, covered with foil, in a 325°F (163°C) oven until heated through.
📝 Camila's Tips & Variations
- Add Heat: Save the seeds from the jalapeño peppers and blend them with the sauce for extra spiciness. The seeds hold most of the heat, so you can adjust the spice level to your liking.
- Cilantro Shortcut: No need to finely chop the cilantro; a rough chop is enough. The blender will handle breaking it down, and the stems add great flavor.
- Serve with Extras: Pair the enchiladas with hot sauce for heat, sour cream for creaminess, avocado for richness, or lime wedges for a refreshing tang.
- Chicken Options: Chicken Options: If you prefer fresh chicken, you need 1 pound of boneless chicken tenderloins or skinless breasts. Here’s a quick way to season and cook it: season with 2 teaspoons of cumin, 1 teaspoon of dried oregano, 1½ teaspoons of smoked paprika, and 1 teaspoon of sea salt. Heat oil in a skillet over medium heat and cook the chicken until just done, about 2 minutes per side. Let it cool, then shred it into bite-sized pieces, removing any tendons if using tenderloins.
- Tomatillo Sauce Shortcut: You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. If the canned tomatillos are large (more than 2 inches in diameter), halve them before using.
- Skip Peeling: After broiling, you can skip peeling the blackened skins from the tomatillos and chiles. Blending them into a puree smooths out the texture.
- Balance Flavors: Add a small amount of sugar to balance the tartness of the tomatillos, and include water to keep the sauce fluid and prevent the enchiladas from drying out in the oven.
- Cheese Choices: Any melty cheese of your choice can be used here. Monterey Jack and queso fresco are traditional favorites, but you can also try Pepper Jack for a spicier kick, or even mozzarella, cheddar, or a Mexican blend for a creamy, gooey texture. Use what you enjoy or have on hand!
- Tortilla Prep: Lightly spray tortillas with vegetable oil before warming to keep them pliable and prevent cracking. Warming them in a damp towel also makes rolling easier.
🛠️ Frequently Asked Questions
My tortillas are cracking when I roll them. What can I do?
Make sure to warm the tortillas properly before assembling. Lightly spray or brush them with oil, wrap in a damp towel, and microwave until pliable.
What can I use if I don’t have fresh tomatillos?
Canned tomatillos are a great substitute. Drain, rinse, and pat them dry before proceeding with the recipe. Adjust the seasoning as needed, as canned tomatillos tend to be slightly less tangy than fresh ones.
Why does my sauce taste too sour?
The natural acidity of tomatillos can make the sauce taste sour. Add 1–3 teaspoons of sugar to balance the flavors.
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📖 Recipe
Enchiladas Verdes de Pollo
Tools
- 1 13x9-inch baking dish
Ingredients
Tomatillo Sauce
- 1 ½ pounds tomatillos (16 to 20 medium), husks and stems removed, rinsed well, and dried (see note)
- 4 poblano chiles , stemmed, halved, and seeded
- 1 medium onion , cut into 8 wedges through root end
- 3 jalapeño chiles , stemmed, halved, and seeded (if you like it spicy, add 4 to 6)
- 3 serrano chiles , stemmed
- 5 garlic cloves , peeled
- 1 tablespoon vegetable oil
- ¼ cup water
- 1 bunch fresh cilantro , coarsely chopped (leaves and stems)
- 4 teaspoons Knorr granulated chicken-flavored bouillon
- 1 –2 ½ teaspoons sugar
- 1 teaspoon pepper
- ½ teaspoons fine sea salt , adjust to taste
- Juice of half a lime
Enchiladas
- 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
- 8 ounces Monterey Jack cheese , shredded (3 cups), divided
- 8 ounces queso fresco , crumbled (3 cups), divided
- 12 (6-inch) corn tortillas
- 1 tablespoon fresh cilantro , chopped
- any neutral flavored cooking oil ( I used avocado oil) , for brushing the corn tortillas
- Sour cream , for serving
- Lime wedges , for serving
- Avocado , for serving
Instructions
For the Tomatillo Sauce
- Position an oven rack 6 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Arrange the tomatillos, poblanos, onion, jalapeño, and garlic on the prepared sheet. Drizzle with oil and toss gently to coat. Place the poblanos and jalapeño skin-side up.
- Broil for about 15 minutes, rotating the sheet halfway through, until the tomatillos, poblanos, and jalapeño are blistered and blackened and the onion edges are deeply browned. Don’t worry if the vegetables appear to be burning—this adds flavor! Let the vegetables cool on the sheet for 15 minutes.
- Preheat the oven to 400°F. Transfer the broiled vegetables and any accumulated juices to a blender. Add water, cilantro, sugar, and salt, then blend until smooth (about 30 seconds), scraping down the sides as needed.
- In a large skillet, heat oil over medium heat. Pour in the tomatillo mixture and bring it to a simmer. Lower the heat to medium-low and cook, stirring occasionally, for 20 to 25 minutes or until slightly thickened. Whisk in lemon juice, and adjust the seasoning with salt and pepper if needed. Remove from heat, cover, and keep warm.
For the Enchiladas
- Spread ¾ cup of the prepared sauce in the bottom of a 13x9-inch baking dish. In a bowl, mix the cheeses, reserving 1½ cups for topping. Combine the shredded chicken, 1½ cups of cheese, and 1 cup of sauce in a separate bowl.
- Lightly spray or brush both sides of the tortillas with oil. Stack tortillas, then wrap them in a damp dish towel. Place tortillas on a plate and microwave until warm and pliable, about 1 to 1½ minutes.
- Lay the tortillas flat on a clean surface. Spoon ¼ cup of the chicken filling into the center of each tortilla and roll tightly. Arrange the rolled tortillas seam-side down in the prepared dish.
- Pour the remaining sauce evenly over the enchiladas, spreading it with the back of a spoon to ensure even coverage. Sprinkle the reserved 1½ cups of cheese over the top. Cover the dish with foil and bake for 30 minutes, or until the enchiladas are heated through and the cheese is melted.
To Serve
- Uncover the dish and let the enchiladas cool for 15 minutes. Garnish with chopped cilantro and serve with sour cream, lime wedges, avocado slices, and diced onion on the side.
Notes
- Storage: Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Make Ahead: Assemble the Enchiladas Verdes de Pollo up to 1 day in advance. Cover them with aluminum foil and refrigerate. When ready to serve, bake as directed, adding an extra 15 minutes to the baking time.
- Freezing: Assemble the enchiladas verdes de pollo without baking. Cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator. Bake, covered with foil, in a 325°F (163°C) oven until heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
