Enchiladas Verdes De Pollo, or Green Chicken Enchiladas, are a staple dish in Mexican cuisine that holds deep cultural and culinary significance. This vibrant dish, a harmonious combination of tangy tomatillo salsa and tender shredded chicken, embodies the richness and versatility of traditional Mexican cooking while offering a comforting meal for gatherings or simple family dinners.
The origins of enchiladas can be traced back to ancient Mesoamerican civilizations that made tortillas using maize, a dietary cornerstone. The Aztecs and Mayans would fill their tortillas with simple ingredients like fish or beans, serving them alongside chili-based sauces. Over time, as Mexico’s cuisine evolved with the influence of Spanish colonization, enchiladas became more elaborate and diverse. Each region in Mexico adapted this humble dish to reflect its local flavors and traditions, creating numerous variations—including Enchiladas Verdes.
What sets Enchiladas Verdes apart is its luscious green sauce made predominantly from tomatillos, which are small, tart fruits similar to tomatoes but encased in a papery husk. The tomatillo salsa, enhanced with jalapeño peppers, garlic, fresh cilantro, and onion, is an exquisite representation of Mexico’s culinary reliance on fresh and robust flavors. Depending on individual preferences or regional styles, this green sauce can range from mild and tangy to exquisitely spicy.
Chicken is the protein of choice in this version, and its preparation adds another layer of heartiness to the dish. Shredded, lean chicken breast absorbs the zesty tomatillo sauce beautifully, making every bite light yet satisfying. Handcrafted corn tortillas are essential for authenticity, providing a firm yet pliable vessel to roll and wrap the chicken filling. These tortillas tie the dish directly to Mexico’s tradition of nixtamalization, a process that dates back centuries and unlocks the full nutritional value and flavor of maize.
Enchiladas Verdes De Pollo are often garnished with crumbled queso fresco—a mild Mexican cheese that pairs wonderfully with the green sauce—sour cream for creaminess, and a sprinkle of fresh cilantro for a burst of freshness. These toppings add both texture and flavor, elevating the dish’s presentation and taste. Some modern variations may incorporate ingredients like sliced avocado, radishes, or even a drizzle of crema to create individualized culinary interpretations.
This dish is far more than a delicious meal; it represents family and community. Enchiladas are often associated with large family gatherings or special occasions, where communal cooking and sharing meals strengthen bonds and celebrate heritage. Preparing Enchiladas Verdes De Pollo evokes traditional rituals, from roasting tomatillos to heating tortillas, and connects us to the vibrant, soulful roots of Mexican culture.
Whether served as a casual dinner for close family or on the dining table for a festive gathering, this dish always delivers on its key promise: to nurture not just the appetite, but also the spirit. For those who haven’t experienced this classic recipe, Enchiladas Verdes De Pollo offers an opportunity to explore the depth and brilliance of Mexican cuisine, capturing its essence in a single, comforting plate.
Enchiladas Verdes De Pollo
Ingredients
- 2 cups cooked chicken breast shredded
- 8 medium corn tortillas preferably handmade
- 1 lb tomatillos husked and rinsed
- 2 medium jalapeño peppers seeded for less heat
- 1 large white onion chopped
- 2 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 cup sour cream for serving
- 1 cup crumbled queso fresco for garnish
Salt and Pepper
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the tomatillos and jalapeños in a medium saucepan over medium heat for about 10 minutes or until the tomatillos are soft and their color has changed.
- Transfer the boiled tomatillos and jalapeños to a blender. Add the onion, garlic, cilantro, and a pinch of salt. Blend until smooth. Taste and season with more salt as needed.
- Heat the corn tortillas in a skillet over low heat, one at a time, just until pliable. This should take about 30 seconds per side.
- Fill each tortilla with the shredded chicken and roll tightly. Place them seam-side down in a baking dish.
- Pour the tomatillo sauce over the tortillas in an even layer and cover with foil.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven, and let it cool for 5 minutes. Before serving, sprinkle crumbled queso fresco over the enchiladas and add a dollop of sour cream.
