Enchiladas Verdes



10 Tips to keep in mind when cooking Enchiladas Verdes

  1. Use fresh ingredients: Fresh salsa verde and cilantro enhance the flavor significantly.
  2. Cook chicken thoroughly: Ensure the chicken is fully cooked before shredding to avoid any raw portions.
  3. Warm tortillas: Warm tortillas are easier to roll and less likely to crack.
  4. Customize spice level: Adjust the heat by adding more or fewer jalapeños in the salsa verde.
  5. Shred cheese yourself: Pre-shredded cheese often contains anti-caking agents that prevent it from melting well.
  6. Don't overfill tortillas: Overfilling can cause the tortillas to break or the filling to spill out.
  7. Use a good baking dish: A glass or ceramic dish distributes heat evenly, ensuring the enchiladas cook properly.
  8. Tent with foil if needed: If the cheese starts to brown too quickly, tent the dish with foil.
  9. Let them rest: Allow the enchiladas to rest for a few minutes after baking to set.
  10. Garnish just before serving: Fresh cilantro and lime should be added right before serving for the best flavor and appearance.

Serve it with suggestions

  • Spanish Rice: A side of Spanish rice adds a hearty and flavorful complement.
  • Refried Beans: Creamy refried beans pair perfectly with the enchiladas.
  • Avocado Salad: A fresh avocado salad with tomatoes, red onions, and a lime vinaigrette.
  • Guacamole and Chips: Classic guacamole and tortilla chips for an appetizer.
  • Corn on the Cob: Grilled corn with a sprinkle of chili powder and cotija cheese.


Q: Can I make Enchiladas Verdes ahead of time?
A: Yes, you can prepare the enchiladas ahead of time and refrigerate them before baking. Bake them just before serving.

Q: Can I freeze Enchiladas Verdes?
A: Yes, you can freeze them. After baking, let them cool completely, then wrap each enchilada individually in plastic wrap and foil. Thaw and reheat in the oven.

Q: What can I use instead of chicken?
A: You can substitute the chicken with beef, pork, or even a vegetarian option like beans or tofu.

Q: How do I make the dish spicier?
A: To increase the spice level, add more jalapeños or a splash of hot sauce to the salsa verde.

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, but corn tortillas are traditional and hold up better to the sauce.

Q: How do I prevent the enchiladas from becoming soggy?
A: Lightly fry the tortillas before filling them to create a barrier against the sauce.

Q: Can I use store-bought salsa verde?
A: Yes, store-bought salsa verde works well and saves time.

Q: What cheese works best for enchiladas verdes?
A: Monterey Jack and cheddar are great choices, but you can also use queso fresco or cotija.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this recipe dairy-free?
A: Yes, use dairy-free cheese and sour cream alternatives to make it dairy-free.

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