(Chicken Enchiladas with Salsa Verde, Mexican Rice & Refried Beans)
Homemade Mexican Enchiladas Verdes Plate is a classic Mexican comfort meal made with soft corn tortillas filled with tender shredded chicken, covered in a bright and flavorful green chile tomatillo sauce, and topped with melted cheese, crema, and fresh toppings. Served with Mexican rice and refried beans, this plate is a perfect example of traditional Mexican home cooking.
Full Recipe (Ingredients + Instructions)
For the Chicken Filling 🍗
Ingredients
- 3 pounds chicken breasts or thighs
- 1 onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups water or chicken broth
Instructions
- Add chicken, onion, garlic, bay leaves, salt, and broth to a large pot.
- Bring to a boil, then reduce heat.
- Simmer for 25–35 minutes until tender.
- Shred chicken and set aside.
- Mix with a little cooking broth to keep it juicy.
For the Salsa Verde 🌶️🍃
Ingredients
- 2 pounds tomatillos, husked and washed
- 4–6 roasted green chiles (Hatch, Anaheim, or poblano)
- 2–3 jalapeños or serranos
- ½ white onion
- 5 garlic cloves
- ½ cup fresh cilantro
- Juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon cumin
Instructions
- Roast tomatillos, peppers, onion, and garlic until slightly charred.
- Blend with cilantro, lime juice, cumin, and salt.
- Simmer salsa verde for 10–15 minutes to deepen the flavor.
For the Enchiladas 🌮
Ingredients
- 18–20 corn tortillas
- 3 cups salsa verde
- 3 cups shredded Oaxaca cheese or Monterey Jack
- ½ cup Mexican crema or sour cream
- ½ white onion, thinly sliced
- Fresh cilantro for garnish
Instructions
Step 1: Prepare Tortillas
Warm tortillas on a skillet until flexible.
Optional:
Lightly fry tortillas in oil for a few seconds to prevent tearing.
Step 2: Assemble
- Spread a little salsa verde on the bottom of a baking dish.
- Dip tortillas in warm salsa verde.
- Fill with shredded chicken.
- Roll and place seam-side down.
- Pour remaining salsa verde over the top.
- Add shredded cheese.
Step 3: Bake
Bake at:
375°F (190°C)
for 20 minutes
until cheese is melted and bubbly.
Top with:
- Crema
- Onion slices
- Cilantro
- Avocado
Mexican Rice 🍚
Ingredients
- 2 cups long-grain white rice
- 3 tablespoons oil
- ½ onion, diced
- 3 garlic cloves, minced
- 1 cup tomato sauce
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ cup peas and carrots (optional)
Instructions
- Rinse rice until water runs clear.
- Toast rice in oil until golden.
- Add onion and garlic.
- Add tomato sauce, broth, cumin, and salt.
- Cover and simmer for 20 minutes.
- Let rest and fluff.
Refried Beans 🫘
Ingredients
- 4 cups cooked pinto beans
- 3 tablespoons bacon grease or oil
- ½ onion
- 2 garlic cloves
- ½ teaspoon cumin
- Salt to taste
Instructions
- Cook onion in grease until soft.
- Add beans and garlic.
- Mash until creamy.
- Season with cumin and salt.
Plate Assembly 🍽️
Serve:
🌮 2–3 Enchiladas Verdes
🍚 Mexican rice
🫘 Refried beans
Top with:
- Queso fresco
- Mexican crema
- Avocado slices
- Fresh cilantro
- Pickled jalapeños
- Lime wedges
Extra Recipe Tips & Variations ✨
🌶️ Hatch Green Chile Enchiladas
Add roasted Hatch green chile to the salsa verde for a smoky Southwestern flavor.
🥩 Beef Enchiladas Verdes
Replace chicken with shredded beef or carne deshebrada.
🧀 Cheese Enchiladas
Fill only with Oaxaca cheese and onion for a vegetarian version.
🍤 Shrimp Enchiladas Verdes
Use sautéed shrimp with garlic and lime for a coastal twist.
🔥 Extra Spicy Version
Add more serranos or chile de árbol to the salsa.
Flavor Upgrades / Secret Tips 🔥
✅ Roast the tomatillos and peppers for a smoky flavor.
✅ Use freshly shredded cheese for the best melt.
✅ Warm tortillas before rolling to prevent cracking.
✅ Let salsa verde simmer before assembling for deeper flavor.
✅ Add crema at the end for a creamy balance.
Serving Ideas 🍽️
Serve with:
🥑 Guacamole
🌽 Mexican street corn
🥗 Fresh salad
🌶️ Salsa roja
🥤 Horchata or agua fresca
Perfect for:
- Family dinners
- Sunday comida
- Holidays
- Mexican celebrations
- Taco nights
Storage Tips 🥡
Refrigerator:
Store enchiladas in an airtight container for up to 4 days.
Freezer:
Freeze assembled enchiladas before baking for up to 3 months.
Reheating:
Bake covered at 350°F until warmed through.
Nutrition Facts (Approximate)
Per plate:
- Calories: 850–1,000 kcal
- Protein: 45–60 g
- Carbohydrates: 90–110 g
- Fat: 35–45 g
(Values vary depending on toppings and portions.)
Frequently Asked Questions (Q&A)
Q: What makes Enchiladas Verdes different from regular enchiladas?
A: Enchiladas Verdes are covered in a green sauce made mainly from tomatillos and green chiles, giving them a fresh, tangy flavor.
Q: Can I use store-bought salsa verde?
A: Yes, but homemade roasted salsa verde gives the most authentic flavor.
Q: What cheese is best for Enchiladas Verdes?
A: Oaxaca, Chihuahua, Asadero, or Monterey Jack melt beautifully.
Q: Can I prepare these ahead of time?
A: Yes! Assemble them ahead and bake before serving.
Social Media Captions ❤️
Facebook Style:
“Homemade Enchiladas Verdes with all the flavors of Mexico! 🌿🌮 Tender chicken, roasted salsa verde, melted cheese, Mexican rice, and creamy refried beans—a plate made for family and memories.”
Instagram Style:
“Green chile, cheesy goodness, and homemade comfort 🇲🇽💚 These Enchiladas Verdes are everything!”
Short Viral Caption:
“A Mexican classic that never gets old 🌮💚”
Family Memory Style:
“Some recipes bring generations together. ❤️ These Homemade Enchiladas Verdes remind us that the best meals are made with love and shared around the table.”
Final Food Description 🍴
Homemade Mexican Enchiladas Verdes Plate is a traditional comfort meal featuring tender chicken wrapped in corn tortillas, covered with roasted green chile tomatillo sauce and melted cheese, then served with Mexican rice and refried beans. Fresh, flavorful, and full of homemade tradition, this dish is a true taste of Mexico. 🌿🌮🇲🇽✨