Enchiladas Verde with Chicken
City Style
Authentic Mexican

This simple-yet-satisfying dish blends the tangy spice of salsa verde with the mellow richness of cheese. A sprinkle of crisp onion and fragrant cilantro is the perfect finishing touch.


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2+ cups salsa verde
2 cups shredded cooked chicken
12 corn tortillas
~ oil for frying
1/2 pound queso fresco, crumbled or Monterey Jack, shredded
1/2 white onion, thinly sliced
~ sour cream
~ cilantro, for decoration

Preheat the oven to 350 degrees.

  1. Heat the sauce and set aside.
  1. Pour ½-inch of oil in to a spacious heavy-bottomed pan set over a medium-high flame and heat until almost smoking.
  1. Soften the tortillas by placing them in the hot oil for 8–10 seconds on each side. Shake off the excess oil.
  1. Place 2 tablespoons of shredded chicken in to the center of a tortilla.
  1. Roll it up and place in a 13” 9” x 2” ovenproof baking dish. Repeat until all enchiladas are completed.
  1. Ladle the sauce over the tops of the enchiladas and top with the cheese. Carefully separate each enchilada so that the sauce gets in between.
  1. Place the dish in the center of the oven and bake until heated through—approximately 20–25 minutes.
  2. Remove from the oven and decorate with the thinly sliced onion, sour cream, and cilantro.


Preparation Time: 
Approximately 45–60 minutes including baking time.