Mexican Chicken Recipes: Green Authentic Chicken Enchiladas (Enchiladas Verdes)

I have a special treat for you today: I’m going to show you how to cook an authentic chicken enchilada recipe for enchiladas verdes! Mexican chicken recipes like this are very popular on Cinco de Mayo, but green enchiladas are one of my favorite authentic Mexican recipes and I suspect you’ll be wanting to cook these again and again year-round once you try them! Authentic chicken enchiladas are one of Mexico’s favorite foods. My Mexican friends speculate the enchilada originally developed as an alternative to tacos: tacos tend to be fairly dry, and it can get monotonous eating tacos over and over again, and so someone came up with the idea of covering the corn tortilla in a sauce and complimenting it with a delicious garnish.

Mexicans eat green chicken enchiladas all the time. You’ll find them in the grandmother’s house, the street vendor’s stand, everywhere you wander. In Mexico city, the Mexican street markets you find in every neighborhood have food courts serving arrays of Mexican chicken recipes, and a lot of the vendors have their own take on the green enchilada recipe. Mexico is insane about enchiladas! They are so easy to make, and they really are a nice change of pace from tacos. You’ll even find street vendors in Mexico city who only open up on the weekend, who only serve different authentic chicken enchiladas recipes. Did I mention Mexicans are crazy about their enchiladas? ­čÖé

In Mexico, you’ll find that the enchilada sauce varies from recipe to recipe, as using even the same ingredients with a different method of preparation will yield a different tasting green enchilada sauce. And that’s the fun: you never know where you’re going to find the next amazing spot serving authentic Mexican enchiladas!–though if you’re in la Ciudad de Mexico, you are without doubt going to find a lot of them! Without further delay, here’s a very popular, authentic chicken enchilada recipe from the streets of Mexico City:

Cook time: 1 hour

Ingredients (serves 4)

1/2 chicken breast
250g tomatillos (the little green ones)
4 chiles serranos (two if you’re not big on spice)
1/2 white onion (medium)
10 branches cilantro
12 corn tortillas
sour cream
queso fresco (fresh cheese, else manchego or Monterey jack)
garlic (2 cloves)
1 chicken broth cube (we recommend “Nord-Suiza”)
black pepper
cooking oil


Cook the chicken: put chicken breast in a pot, cover with water, add 1/4 onion, and 1 garlic clove, bring to boil until the chicken is fully cooked. Save a little of the broth for later on in this Mexican chicken enchilada recipe…

Make the authentic enchilada sauce: Clean the tomatillos, peel them and then in another pot with some water, chop up and add the serrano peppers, and boil them. Drain, then put them in blender, add 2 garlic cloves, 5 branches cilantro, and just a little bit of chicken broth to help it blend properly (a little less than 100ml), and blend fully.

Heat up 1 tbs of olive oil in a pan or a pot, then using a strainer, pour your blended mixture through the strainer and into the pan with the hot oil, so that only the liquid gets through. Let it simmer for 10 – 15 min, stirring occasionally. Add more chicken broth if the sauce is too thick (it probably will be). You want the sauce to be soupy, not super thick, so just add a little chicken broth at a time and stir in to the simmering sauce until you achieve a soupy, slightly more liquid consistency. Add the chicken broth cube to the mix and a dash of black pepper. Bring to a boil. You should notice the green sauce becomes a lighter green that has a slight yellow tinge to it after about 10-15 minutes.

Shred your chicken while your sauce is simmering. Mexican chicken recipes like these enchiladas need to have shredded strips of chicken to use inside the individual chicken enchiladas.

Make your garnish: Thinly chop 1/4 white onion and add 5 branches cilantro and mix together in a bowl.

In a different bowl, crumble your fresh cheese.

Prepare the corn tortillas: in a smaller pan, deep fry the tortillas until they’re somewhere between soft and crispy. You don’t them to be hard and crispy, so just do them about 20 seconds on each side in boiling oil on high heat. Don’t let them completely fry: you just want to cook them a bit, but they should still be fairly soft. After cooking each, remove to paper toweled plate to remove excess oil.

Reheat your authentic enchilada sauce on the stove and then submerge the tortillas in the heated up sauce, one at a time.

Serve your chicken enchiladas: There are two popular ways to do this:

1) With the chicken enchilada rolled up like a taco: lay a tortilla on the plate, place a little chicken inside, then roll it up, and then on top place sour cream, then cilantro-onion mix, and sprinkle cheese on top.


2) Flat on the plate, with the tortilla folded in half (like a semi circle): for this method of finishing of your chicken enchilada recipe, fold the tortilla and then cover it with your enchilada sauce on top, then place some chicken on top, then sour cream and finally your cilantro-onion garnish and some cheese on top.

Either way you serve it, you’ll find this chicken enchilada recipe tastes amazing. If you’re serving three enchiladas per person, you can serve one flat-style in the middle of the plate flanked by two rolled up style enchiladas. I served this dish with sides of rice and refried Mexican beans, but three of these green enchiladas on their own are quite filling! Mexican chicken recipes rarely taste anything short of amazing, and this recipe for authentic chicken enchiladas verdes will not disappoint! I hope you have a great Cinco de Mayo and entire rest of the year for that matter. Go out tonight, enjoy some authentic Mexican recipes with some tequila, and celebrate this day in 1862 when Mexico regained control of its country! Provecho!

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