This green enchilada recipe will become one of your mexican favourites at first bite. Imagine a tortilla filled with seasoned chicken meat, then covered with a creamy green sauce with hints of cilantro and jalapeno flavour, finally, topped with bubbling gooey cheese. You can even smell it!
This post is in partnership with Chilli Gourmet. As always, all opinions and content are my own.
Green enchilada are a variation of a traditional mexican green enchilada recipe because it’s made by adding cream to the sauce and melted cheese on top.
This type of enchilada were popularized by Sanborn’s – and to this days they are well know all over the country. Enchiladas suizas are prepared by making regular enchiladas and then baking them in the oven, unlike the traditional enchiladas that are first dipped in a sauce and then fried.
Green enchilada sauce
Salsa verde for this green enchilada recipe is made from tomatillos, onions, cilantro and green peppers – like jalapeno or serrano. In enchiladas suizas cream is also added to make the sauce with a thicker and creamy consistency.
It’s possible to make mexican green sauce at home, but in some countries is not easy to find fresh ingredients such as tomatillos, cilantro o peppers. So you can use a store-bought tomatillo sauce and just blend it with the other ingredients or you can also use plain tomatillo sauce and add other ingredients to make it richer. I went with the second option and the sauce turned delicious.
Enchiladas suizas ingredients
Tortillas: I used corn tortillas because they’re the best for making enchiladas. Below the recipe card you’ll find all the info about the tortillas I used for this recipe.
Chicken: I like to use roasted chicken leftovers so it’s already seasoned. But if you don’t have it available, just cook the chicken with water, salt and garlic. Once is done and still warm, shred it and season with 2 tbsp of taco seasoning.
Sauce: Use store bought sauce or cook your own fresh tomatillo. Cilantro adds a nice flavour but not everyone likes it, you can use parsley instead to add that nice, green color. As for green chilies, add anything you have available but remember to discard seeds and veins if you don’t like spicy food.
Cream: Traditionally for enchiladas suizas we use mexican sour cream but if you can’t find it any whole cream will do the trick.
Cheese: Since I can’t find queso Oaxaca here in Italy, I use mozzarella filante and Fontina. Use any cheese that can melt nicely.
How to make enchiladas
Start with chicken. Shred the chicken. You can use a mixer and shredded while is still warm or just use 2 forks.
Make green sauce. Place tomatillos or tomatillo plain sauce in a blender. Add cilantro, jalapeno/serrano, onion, garlic and cream. Add 1 cup or chicken stock and blend until smooth. Heat a tablespoon of oil in a pan over medium heat. Pour the sauce, season with salt and pepper, stir and let it cook until it thickens. Turn off heat and set aside.
Prepare tortillas. In a frying pan heat some oil over medium heat. Fry tortillas until softened, just about 5 seconds each side. Do this with one tortilla at time and place them on a plate. Set aside and let me cool slightly.
Assemble enchiladas. Lightly oil a 9×11″ (22×28 cm) baking dish. Pour half of sauce and spread it all over the bottom. Add 2-3 tablespoons of chicken in the middle of a tortilla, roll into a cylinder -like a burrito style. Place onto the baking dish, make sure the seam side is down. Repeat with all tortilla and filling. Pour over the remaining sauce and top with cheese.
Bake. Heat the oven to 175°C / 350F and bake 18-20 minutes or until cheese is melted and bubbling.
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More mexican food recipes
Green enchilada recipe (enchiladas suizas)
- 8 corn tortillas
- 1 ½ cups (200 gr) shredded chicken
- 1 cup (200 gr) sour cream
- 1 ½ cups (150 gr) mozzarella cheese, shredded
- 1 cup (200 gr) tomatillo sauce, see notes
- 1 cup (240 ml) chicken stock
- ½ (40 gr) medium white onion, cut in quarters
- ¼ cup (25 gr) jalapeno or serrano peppers, seeded and diced
- 1 garlic clove peeled
- cilantro to taste
- frying oil
- 1 tbsp butter
- salt & pepper
- Heat the oven to 180°C /355 °F.
- Place tomatillos sauce in a blender. Add cilantro, jalapeno/serrano, onion, garlic and cream. Add chicken stock and blend until smooth.
- Heat a tablespoon of butter in a pan over medium heat. Pour the sauce, season with salt and pepper, stir and let it cook until it thickens (about 10 minutes). Turn off heat and set aside.
- In a frying pan heat some oil over medium heat. Fry tortillas until softened, just about 4-5 seconds each side. Place onto a plate with paper towel. Set aside and let them cool slightly.
- Lightly oil a 9x11" (22x28 cm) baking dish. Pour half of sauce onto and spread it all over the bottom.
- Add 2-3 tablespoons of chicken in the middle of a tortilla, roll into a cylinder -like a burrito style. Place onto the baking dish, make sure the seam side is down. Repeat with all tortillas and filling.
- Pour over the enchiladas the remaining sauce and top with cheese.
- Bake for 18-20 minutes or until cheese is melted and bubbling.
Chilli gourmet tortillas
Corn tortillas are the best to make this green enchilada recipe because they will hold better than flour tortillas. Here in Italy we are lucky to have available store bought corn tortillas from Chilli Gourmet.
I love their tortillas because the texture is perfect: Not too thin, not too thick. So you can easily roll them to make flautas or fold them for tacos dorados, quesadillas, etc. Chilli Gourmet tortillas are very soft with a mild corn flavour and a beautiful white color. And they ship to all European Union at no extra cost!