Enchiladas Verdes

There's something about Chicken Enchiladas that feels like a warm hug, with a little attitude. These Enchiladas Verdes are everything you want after a long day: comforting, saucy, and just spicy enough to wake up your taste buds.

We're talking tender corn tortillas filled with golden garlic chicken, pan-seared for crispy edges, and bathed in a bold, vibrant Green Salsa that steals the show. Topped with melty cheese, a drizzle of crema, and whatever extras you love, this dish brings the heat, without the stress.

Why Are Enchiladas So Good?

These Enchiladas check all the boxes: crispy, juicy, cheesy, and drenched in that Salsa Verde deliciosa. Rolling the tortillas and pan-searing them gives you those good golden edges that hold up under all that saucy goodness.

The garlic chicken filling? Simple, flavorful, and ready in minutes. And don't even get us started on the finishing touch of melty cheese, a swirl of crema, and whatever toppings make your corazón happy. They're easy, bold, and totally antojito approved just like our authentic colombian tamales that our mom makes.

Gather These Goodies

You only need a few simple ingredients to bring these Enchiladas to life. Nothing fancy, just the good stuff that delivers bold, comforting flavor in every bite. Here's a sneak peek at what makes them so special:

• Cooked Chicken: Shredded and lightly sautéed with garlic for a juicy, golden filling that holds up beautifully inside the tortillas.
• Corn Tortillas: The base of any true enchilada. Soft, flexible, and good for soaking up that green sauce.
• Salsa Verde: Tangy, fresh, and a little spicythis sauce brings everything together in the most good way.
• Cheese: Just enough to melt over the top and turn every bite into gooey perfection.
• Crema or Sour Cream: A silky finish that adds creaminess and balances out the heat like a pro.

Note: Full ingredient list in the Recipe Card below.

From Pan to Plate

Making Enchiladas at home sounds fancy, but trust, this recipe keeps it simple. With just a few steps, a hot skillet, and the green salsa, you'll have dinner on the table faster than you can say más, por favor.

1. ⁠Sauté the chicken. Heat oil in a skillet over medium heat. Add the shredded chicken, garlic, salt, and pepper. Cook until golden and fragrant.

1. Warm the tortillas. Pop them in the microwave or heat them on a pan until soft and flexible

1. Fill and roll. Add chicken to each tortilla and roll them up tightly.

1. Sear the enchiladas. Heat a bit of oil in a skillet, place the enchiladas seam-side down, and brown both sides.

1. Add the Green Salsa. Pour salsa over the enchiladas, cover, reduce the heat, and simmer for 7 minutes.

1. Garnish and serve. Plate the enchiladas, spoon more salsa on top, and finish with cheese, crema, and your favorite toppings.

If you're planning to turn this into more than just a quick dinner (and trust us, no one will complain), you have to try it with a side of our Guacamole it's creamy, fresh, and just the right kind of cool to balance the heat.

Feeling bold? The Smokey Mexican Beef Wedges are a vibe on their own, but play well with these Enchiladas if you're serving a crowd.

Cook notes

Yes… The homemade Salsa brings some extra flavorbut a good-quality store-bought salsa works perfectly.

Yes! You can prep the chicken filling and keep it in the fridge for up to 3 days. You can also roll the enchiladas ahead of time, just sear and simmer when you're ready to serve.

Corn tortillas are traditional and hold up best in the sauce. If they feel stiff, warm them first to make them more flexible and easier to roll.

Totally. You can swap the chicken for sautéed mushrooms, black beans, or even roasted veggies. Keep the same seasoning and you're golden.

What you need

• 5 oz cooked chicken shredded
• 4 corn tortillas
• 1¼ cups green salsa/salsa verde
• ¼ cup grated semi-hard cheese
• 1 tbsp crema/sour cream
• sliced red onion or pickled red onion
• fresh coriander cilantro

Method

1. ⁠Heat 1 tsp oil in a skillet over medium heat. Add chicken, 1 minced garlic clove, a pinch of salt and pepper. Sauté for 2–3 minutes until golden and fragrant. Remove from heat.
2. Warm tortillas until soft and pliable. Microwave for 20 seconds or heat them on a pan.
3. Add a spoonful of chicken to each tortilla and roll them tightly.
4. In a skillet, heat 1 tbsp oil. Place enchiladas seam-side down and brown on both sides. Leave them in the skillet.
5. Pour green salsa over enchiladas. Cover, reduce heat, and let simmer for 7 minutes.
6. ⁠Plate the enchiladas, spoon extra salsa on top, and finish with cheese, crema, and your favorite garnishes. Serve hot.