10 Tips for when cooking this dish
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Use very ripe tomatillos for the best salsa flavour.
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Seed the jalapeño if you prefer mild heat.
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Lightly fry or steam tortillas to prevent cracking.
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Don’t overstuff the tortillas — 2 tbsp filling is perfect.
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Use a rotisserie chicken to save time.
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Add cheese inside the enchiladas for a creamier centre.
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Bake uncovered for a browned cheese topping.
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Broil the top for 1–2 minutes for extra colour.
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Make salsa verde ahead and refrigerate up to 3 days.
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Serve with lime wedges and a drizzle of crema for extra pop.
Serve it with suggestions
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Mexican rice and refried beans
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Guacamole and tortilla chips
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Cabbage slaw with lime
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Black bean salad
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Iced horchata or hibiscus tea
FAQs
Q: Can I use store-bought salsa verde?
A: Yes, but homemade adds better freshness and depth of flavor.
Q: Can I freeze enchiladas verdes?
A: Absolutely. Assemble, cover tightly, and freeze before baking. Thaw overnight before cooking.
Q: Can I use flour tortillas?
A: You can, but corn tortillas are traditional and offer better texture.
Q: What’s the best chicken for this recipe?
A: Shredded rotisserie or leftover grilled chicken both work beautifully.
Q: Are enchiladas verdes spicy?
A: They have mild heat, but you can control it by adjusting the jalapeños.
