If you love a good chicken enchilada, Enchiladas Verdes de Pollo (Chicken Enchiladas with a Green Sauce) is going to be your new BFF. You can get your fix at home and kiss that chain restaurant down the street goodbye.

Enchiladas Verdes de Pollo

This is the classic version of Enchiladas. It’s a bit of an endeavor, but very doable at home. And the payoff is a casserole full of fabulous green enchiladas. You might even want to double the recipe and freeze a casserole for later; instructions below.

About Enchiladas Verdes de Pollo:

When Cinco de Mayo rolled around this year and I realized I didn’t have this fab recipe on my site, I moved to remedy that situation immediately! And the bonus of being a food blogger? Yep, I got to eat the results! And now you can, too!

This is a traditional Southwestern recipe. Seasoned chicken (with a little cheese, of course) is rolled in a corn tortilla, placed in a casserole, and then smothered in a mildly spicy tomatillo poblano sauce. They’re baked off, and when served, a few toppings are all that is needed to add a little freshness and balance.

Enchiladas Verdes de Pollo

Making Enchiladas Verdes de Pollo:

This is just a quick rundown coz all the deets are in the recipe.

• Simmer chicken with the herbs and shred, set aside.
• Roast vegetables for the Enchilada Sauce.
• Blend the roasted vegetables, herbs, and chicken broth to make the enchilada sauce, set aside.
• Condition tortillas.
• Add 3/4 cup of sauce to greased casserole.
• Add a cup of cheese to chicken, roll about 1/4 cup into each tortilla, place in casserole seam side down. Don’t overfill the tortillas.
• Pour remaining enchilada sauce over the top, sprinkle with a little cheese, and bake 20 minutes until piping hot.

Poblano Chiles

Conditioning Your Tortillas:

For this recipe, use either white or yellow corn tortillas, although flour can work. Corn tortillas need to be “conditioned” to prevent cracking or sogginess

Oil Conditioning: Messy but adds flavor and creates a barrier, keeping the tortilla from absorbing too much sauce.

• Place a small amount of oil in a skillet and heat over medium. When the edge of a tortilla bubbles, it’s hot enough. Drop the tortilla in, quickly turn over, and allow to heat for several seconds.
• Turn over and heat until just a few bubbles form – do not crisp – the tortilla should be very flexible.
• Stack each tortilla on top of the next when finished, on a kitchen towel, folding the towel over after each. When several have accumulated, dip each in turn in the sauce, fill, roll, and place in casserole, then continue the process, adding more oil to the skillet as needed.

Shortcut methods, when what’s important is just getting dinner on the table. Listed from best to worst.

• Spray each side of the tortillas with cooking oil and toss them one at a time into a hot pan or several on a griddle until they soften and have a few brown spots. Stack and wrap in a towel to keep warm while filling.
• Spray both sides of the tortillas with oil, lay them on a rack, and bake for a few minutes at 400 degrees F. until softened.
• Steam: Place a stack of about six tortillas at a time, wrapped in a towel, and microwave for about a minute, or stack tortillas, place in foil, and bake at 350 degrees F. for about 10 minutes.
• Spray the tortillas with oil and don’t heat them at all.

This tortilla is just right – a bit of golden color, it is very flexible.

Serve With:

These Enchiladas are rich; serve with Cotija cheese (sub Feta), lime, and Pico de Gallo. The assertive Cotija adds a burst of flavor that balances the sauce, and Pico lends freshness.

For sides, try scratch Instant Pot Refried Beans or Doctor up a Can for a quick option. And of course, Mexican Rice. Try Instant Pot Mexican Red Rice or Mexican Red Rice cooked on the stovetop.

Leftovers and Making Ahead:

Store in the refrigerator three to four days. Cover after cooled to prevent excess condensation.

• For best results, reheat servings, lightly covered, in the microwave.
• Larger amounts may do better in the oven. Reheat in a preheated oven (350 degrees F.), covered, for 15 to 20 minutes. If it appears dry, drizzle with just a little water, recover, and heat for a few more minutes until absorbed.

Enchiladas can be frozen for a month or two in a fridge freezer, up to six in a deep freeze. Bake from frozen at 350 degrees F.; cover for the first 20 minutes, then uncover for about another 30 or until heated through.

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Boneless Skinless Chicken Breast or Thighs:

• There are options when it comes to purchasing boneless, skinless chicken breasts (and thighs, too). Generally, buying in larger amounts means you’ll pay less per pound.
• Chicken drops to a low once a quarter. Know the pricing in your area, what’s a good deal, and a great one, and never pay full price. Stock the freezer at rock bottom. Divide family packs into amounts for meals.
• Compare sale pricing at all the available stores, and fresh to frozen. Frozen is often priced in ounces; learn how to compare to fresh, priced by the pound. Unless it’s a great sale, frozen is often more per pound than fresh on sale.

Jalapenos:

• While rarely on sale, a few won’t break the bank. They’re likely to be cheaper and better quality during late summer months when in season.
• Packages are dirt cheap at discount stores, and pricing should be great at most markets. Extras can be pickled or roasted, and frozen in small packets after removing stems, skins, and seeds.
• Store in the fridge in the crisper drawer. Keep in original package if it’s perforated cellophane. If not, transfer to a paper bag or a Ziploc that’s been modified with several holes.

Poblanos:

• They’re likely to be cheaper and better quality during late summer months when in season. Poblanos are generally priced per pound.
• Pricing is good at the discount stores and Latino markets, but if shopping farmers’ markets, it’s good to have an idea of what the going rate is.
• Store in the fridge in the crisper drawer. Keep in original package if it’s perforated cellophane. If not, transfer to a paper bag or a Ziploc that’s been modified with several holes.
• If the price is great, pick up extras, roast, peel, deseed, portion, label, and freeze in packets of one or two for future recipes.
• In the Southwest, Poblanos and local chiles can be bought from vendors, freshly roasted, when in season. Poblanos are available mail order, although they can be pricey. If subbing in bottled or canned, a 4-ounce can (or about 1/3 cup) is the equivalent of a medium poblano.

Tomatillos:

• Tomatillos are in season late summer through early fall, when they’ll be sweetest, least expensive, with greater availability.
• Unless in the Southwest or West Coast, you may be hard-pressed to find great tomatillos outside of a Latino market (although discount stores sometimes carry them.
• Choose firm and heavy tomatillos mostly covered by husk, bright green (yellow indicates they are riper and will be less tangy). Peel back a bit of the husk; the tomatillos should be sticky. Smaller are more flavorful and acidic; larger, milder, and juicier.
• To store, place in a paper bag in the vegetable drawer of the fridge for a week. For two to three weeks, air dry on the counter, and place in a paper towel-lined bag in the fridge.
• Tomatillos freeze beautifully after being broiled.

Tortillas: 

• A Latino market is the best place to buy. At the grocery, check around and compare pricing: the refrigerator section, the “Mexican” food aisle, and the end caps. Discount groceries carry limited selection.
• With corn tortillas, make sure the edges are not crumbly; they’ll be dry and crack when used.
• Extras can be wrapped and frozen for a month or two before losing quality.

Today is Mother’s Day, so here’s wishing a happy one to you. What a week it’s been in Georgia…first Cinco de Mayo and yesterday I celebrated in true Southern Fashion, the Kentucky Derby. The last time I wore a dress with a hat had to be my wedding in 1991! Today, horseback riding.

Take care, all, and I hope you enjoy these Enchiladas Verdes de Pollo any time of the year!

XO Mollie XO

Enchiladas Verdes de Pollo

Enchiladas Verdes de Pollo

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• Author: mollie kirby
• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Main Dish Chicken
• Cuisine: Mexican or Southwestern

Ingredients

Scale 1x2x3x

For the Chicken:

• about 20 ounces chicken breast or thighs
• 1 teaspoon salt
• 1/2 teaspoon marjoram or oregano

For the Enchilada Sauce:

• 3 largish poblano peppers
• 3/4 pound of tomatillos
• 1 onion, sliced horizontally into three chunks
• 4 cloves of garlic, hard end trimmed off
• 1 or 2 jalapenos
• 1/4 to 1/2 cup cilantro, optional
• 1 generous teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon marjoram or oregano
• 1 cup chicken broth
• 1 tablespoon white vinegar
• 2 tablespoons olive oil

For Assembly:

• Cooked and shredded chicken (above)
• 2 cups (may use more) dividied shredded meltable cheese; Monterrey Jack, Colby, a Mexican blend, or your choice.
• 10 to 12 corn tortillas, conditioned (see body of text)
• Enchilada Sauce (above)
• Garnishes: Your choice of Cotija or Feta cheese, lime wedges, lettuce, tomato, avocado, red onion, radish, cilantro, etc.

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Instructions

For the Chicken:

Place chicken in saucepan, cover with water by about 2 inches. Add the salt and marjoram (or oregano) and bring to a bare simmer. (Bubbles should be coming up about two or three at a time.) Simmer for about 15 minutes or until cooked through (a fork should go in easily), turning now and then. If time allows, let cool in the liquid. Shred, either by hand or with a beater. Taste and adjust seasoning.

For the Enchilada Sauce:

Line a large sheet pan with foil. Add the Poblanos (touching each other), the tomatillos, the onion, garlic, and jalapeno. Broil until poblanos are blistered and other items are slightly charred in spots, turning and removing as each item as needed. Wrap everything up in the foil and allow to steam for about 15 minutes.

Peel and pick off as much of the skin on the poblanos as possible, and remove stems. Open up and remove seeds and ribs. Do the same for the jalapeno. Remove the charred skin from the onion. Squeeze garlic out of the skins.

Add all the roasted vegetables, the poblanos, tomatillos, onion, garlic, and jalapeno to the blender with any juices. Add the cilantro if using. Add salt, cumin, and marjoram along with the chicken broth and vinegar. Blend until as smooth as possible.

Heat oil in a saucepan or pot with high sides. Add the sauce and allow to bubble, stirring often for two to three minutes until desired consistency is reached.

For Assembly:

Preheat oven to 350 degrees F.

Mix shredded chicken with about a cup of the cheese.

Condition tortillas using one of the methods in the post above. Spray a baking pan with oil, then place about 3/4 cup of the  Enchilada Sauce on the bottom. Working with a few tortillas at a time, add filling, about 1/4 cup (mentally divide it), and roll, place seam side down in pan. When finished, cover with remaining sauce. Sprinkle remaining cheese down the center of the enchiladas.

Bake, uncovered, for about 20 minutes until heated thoroughly, sauce is bubbling and cheese is melted. Remove from oven, garnish as desired.