Jul 14 2026
Restaurants›La Despensa Latina›Enchiladas Verdes Recipe

Enchiladas Verdes Recipe

Inspired by La Despensa Latina
Time1h
Serves4

Corn tortillas filled with chicken and topped with green sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filling

Green Sauce

Enchiladas

Method

Preparation of Green Sauce

  1. 1

    Boil Tomatillos

    In a pot, place the tomatillos and jalapeño pepper. Cover with water and bring to a boil. Cook for about 10 minutes until soft.

  2. 2

    Blend the Sauce

    Drain the tomatillos and jalapeño, then transfer to a blender. Add garlic, small onion, lime juice, cilantro, and salt. Blend until smooth.

Preparation of Filling

  1. 3

    Prepare the Filling

    In a bowl, combine shredded cooked chicken, crumbled Cotija cheese, diced onion, chopped cilantro, and salt. Mix well.

Assembling Enchiladas

  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 pliable.

  2. 5

    Fill the Tortillas

    Place a portion of the chicken filling in the center of each tortilla. Roll the tortilla tightly and place seam-side down in a baking dish.

  3. 6

    Top with Green Sauce

    Once all tortillas are filled and arranged in the baking dish, pour the green sauce evenly over the top of the enchiladas.

Baking

  1. 7

    Bake the Enchiladas

    Preheat the oven to 350°F (175°C). Bake the enchiladas for 20 minutes until heated through and slightly golden.

Serving

  1. 8

    Serve

    Remove from the oven and let cool for a few minutes. Serve topped with sour cream and sliced avocado.

More from La Despensa Latina