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Green enchiladas

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One of the foods that most of us crave in the month of September, is the traditional Mexican food, rich in flavors and colors. The recipe for green enchiladas that we present here is easy to make, fast and very economical. Here you will learn how to make green enchiladas with chicken.
Learn more about Andrea Osuna


5 portions
  • 1/2 kilos chicken breast, or lean white pork
  • 1/2 onions
  • 2 serrano peppers
  • 7 green tomatoes
  • 1 clove garlic
  • 1 branch fresh coriander, disinfected
  • 1 butterhead lettuce
  • 1 fresh cheese
  • 16 tortillas
  • vegetal oil
  • 1 pinch salt
  • 1/4 cups sour cream


Cook the chicken with onion and salt in boiling water. When it's cooked, let it cool a little and then crumble.
In a separate pot, cook the tomatoes and serrano chiles for 5 minutes in boiling water.
In the blender, blend the boiled tomatoes, the serrano peppers, poblano peppers, garlic, cilantro and season with salt.
Heat a little oil in a pan, and pass the tortillas (which must be freshly made, or freshly reheated) through it on both sides. Fill them with the chicken (1 or 2 tablespoons will be enough) and roll them up. Put them on the plates on which you intend to serve the enchiladas. Add a little sauce to the enchiladas.
Finally, garnish with the lettuce, either crumbled or shredded fresh cheese, onion, cilantro and sour cream to taste.


Serve them on a traditional clay dish.


When you have already served your enchiladas, before decorating them with lettuce, cheese and cream, cover them with a little of the remaining sauce, thus, you will intensify the flavor more, and they will not dry out.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (19)
Diana Laurel
02/02/2021 18:40:03
Es perfecto gracias por la reseta
Lucy Franco
25/04/2020 17:23:32
En los ingredientes nunca mencionan ni chiles poblanos ni caldo de pollo y en el video si... a ver qué tal me salen porque es la primera vez que las haré
Sugey Hernandez
23/11/2019 12:00:29
Muy buena Aderi aguacate y crema mexicana
Susana Mendoza
22/08/2018 09:28:39
En los ingredientes nunca mencionaste is poblados,, ni si son crudos, fritos, asados o que. Y la mejor forma de bañar una enchilada es meter toda la tortilla a la salsa antes de enrollarla para que ésta quedé tanto por dentro como por fuera, otro detalle muy importante es guisar la salsa en un poco de aceite para que los sabores se integren
Monsherat Rojas
17/07/2018 14:37:46
En los ingredientes no viene el chile poblano y en la preparación sii!!!
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