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Homemade Mexican Enchiladas Verdes Plate

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Bring the authentic flavors of Mexico to your dinner table with this Homemade Mexican Enchiladas Verdes Plate. Soft corn tortillas are filled with tender shredded chicken, rolled, and smothered in a vibrant homemade roasted tomatillo salsa verde. Topped with melted cheese, Mexican crema, fresh cilantro, onions, and served with classic Mexican rice and refried beans, this comforting meal is perfect for family dinners, celebrations, or anytime you’re craving traditional Mexican cuisine.

Why You’ll Love This Recipe

  • Authentic Mexican flavors made from scratch
  • Fresh homemade roasted salsa verde
  • Tender shredded chicken filling
  • Cheesy, creamy, and incredibly satisfying
  • Perfect for meal prep and leftovers
  • A complete restaurant-style dinner at home

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6
  • Difficulty: Moderate

Ingredients

For the Enchiladas

  • 12 corn tortillas
  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • ½ cup crumbled queso fresco
  • ¼ cup finely diced white onion
  • 2 tablespoons chopped fresh cilantro
  • Vegetable oil (for lightly frying tortillas)

For the Homemade Salsa Verde

  • 1½ pounds tomatillos, husks removed and rinsed
  • 2 jalapeños (remove seeds for a milder sauce)
  • 2 cloves garlic
  • ½ white onion
  • ½ cup fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ cup chicken broth

For Garnishing

  • Mexican crema or sour cream
  • Crumbled queso fresco
  • Thinly sliced radishes
  • Diced white onion
  • Fresh cilantro
  • Avocado slices
  • Lime wedges

Suggested Side Dishes

Mexican Rice

  • 2 cups cooked Mexican-style rice

Refried Beans

  • 2 cups warm refried pinto or black beans

Kitchen Equipment

  • Baking dish (9×13-inch)
  • Large skillet
  • Baking sheet
  • Blender or food processor
  • Saucepan
  • Tongs
  • Mixing bowls
  • Measuring cups and spoons

Instructions

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C).

Place the tomatillos, jalapeños, onion, and garlic on a baking sheet.

Roast for 15–20 minutes, turning halfway through, until the tomatillos soften and develop light charred spots.

Step 2: Make the Salsa Verde

Transfer the roasted vegetables to a blender.

Add the cilantro, lime juice, cumin, salt, and chicken broth.

Blend until smooth. Taste and adjust the seasoning if needed.

Pour the salsa into a saucepan and simmer over medium heat for 8–10 minutes to deepen the flavors.

Step 3: Prepare the Chicken Filling

In a bowl, combine the shredded chicken with ½ cup of the salsa verde to keep it moist and flavorful.

Mix in half of the chopped onion if desired.

Step 4: Soften the Tortillas

Heat about ¼ inch of vegetable oil in a skillet over medium heat.

Lightly fry each corn tortilla for 5–10 seconds per side, just until soft and pliable. Drain on paper towels.

Alternatively, wrap the tortillas in a damp paper towel and microwave for 30–45 seconds to soften.

Step 5: Assemble the Enchiladas

Spread a thin layer of salsa verde over the bottom of a greased 9×13-inch baking dish.

Fill each tortilla with shredded chicken and a little Monterey Jack cheese.

Roll tightly and place seam-side down in the baking dish.

Repeat with the remaining tortillas.

Step 6: Add the Sauce and Cheese

Pour the remaining salsa verde evenly over the enchiladas.

Sprinkle the remaining Monterey Jack cheese on top.

Step 7: Bake

Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbly.

Let the enchiladas rest for 5 minutes before serving.

Step 8: Assemble the Plate

Serve 2 enchiladas on each plate.

Add a generous scoop of Mexican rice and a serving of refried beans.

Top the enchiladas with:

  • Mexican crema
  • Crumbled queso fresco
  • Diced white onion
  • Fresh cilantro
  • Radish slices
  • Avocado slices

Finish with lime wedges on the side.

Serving Suggestions

Complete your Mexican feast with:

  • Fresh guacamole
  • Tortilla chips and salsa
  • Pico de gallo
  • Elote (Mexican street corn)
  • Grilled vegetables
  • Cucumber and tomato salad
  • Fresh fruit salad
  • Agua fresca, horchata, or iced tea

Tips for Success

  • Roast the tomatillos until lightly charred for the best flavor.
  • Use freshly shredded cheese for better melting.
  • Lightly frying the tortillas helps prevent them from tearing and becoming soggy.
  • Don’t overfill the tortillas to make rolling easier.
  • Let the enchiladas rest for a few minutes before serving to help them hold their shape.

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