Jul 14 2026
Restaurants›La Fonda Restaurant›Enchiladas Verdes Recipe

Enchiladas Verdes Recipe

Inspired by La Fonda Restaurant
Time1h
Serves6

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

Sauce

Assembly

Method

Filling

  1. 1

    Prepare the Filling

    In a large bowl, combine the shredded chicken, chopped onion, minced garlic, chopped cilantro, salt, and pepper. Mix well until all ingredients are evenly distributed.

Sauce

  1. 2

    Make the Green Sauce

    In a saucepan, add the tomatillos and green chili. Cover with water and bring to a boil. Cook for about 10 minutes, or until tomatillos are soft. Drain and transfer to a blender. Add chopped cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Assembly

  1. 3

    Assemble the Enchiladas

    Preheat the oven to 375°F (190°C). Lightly grease a baking dish. Take a corn tortilla, fill it with about 2-3 tablespoons of the chicken filling, and roll it tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

  2. 4

    Add Sauce and Cheese

    Pour the green sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.

  3. 5

    Bake

    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  4. 6

    Serve

    Remove from oven and let cool for a few minutes. Serve warm, garnished with additional cilantro if desired.

More from La Fonda Restaurant