Jul 14 2026
Restaurants›Besito Mexican Restaurant›Enchiladas Verdes Recipe

Enchiladas Verdes Recipe

Inspired by Besito Mexican Restaurant
Time1h
Serves6

Corn tortillas filled with chicken and topped with green salsa.

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Ingredients

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Filling

Salsa

Other

Method

Filling Preparation

  1. 1

    Cook the Chicken

    In a pot, boil the chicken until fully cooked, about 20-25 minutes. Remove from pot and shred.

  2. 2

    Prepare the Filling

    In a bowl, mix the shredded chicken, finely chopped onion, chopped cilantro, and half of the Mexican cheese blend. Set aside.

Salsa Preparation

  1. 3

    Make the Green Salsa

    In a saucepan, add tomatillos, jalapeño, and garlic. Cover with water and simmer for 10 minutes until tomatillos are tender. Drain and blend with lime juice and salt until smooth.

Assembly

  1. 4

    Prepare the Tortillas

    In a skillet, heat olive oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until soft. Drain on paper towels.

  2. 5

    Fill the Tortillas

    Take one tortilla, place a generous amount of filling inside, roll it up, and place seam-side down in a baking dish. Repeat with remaining tortillas.

  3. 6

    Top with Salsa and Cheese

    Pour the green salsa over the filled tortillas. Sprinkle the remaining Mexican cheese blend on top.

Baking

  1. 7

    Bake the Enchiladas

    Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.

  2. 8

    Serve

    Remove from the oven and let cool slightly. Serve topped with sour cream and additional cilantro if desired.

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