Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Authentic Enchiladas Verdes Recipe
Authentic enchiladas verdes feature chicken enchiladas made with fresh green salsa that tastes exactly like you'd find in traditional Mexican restaurants. This genuine recipe creates restaurant-quality enchiladas through proper salsa preparation and traditional cooking techniques that ensure authentic flavors. The fresh green salsa provides bright, tangy heat while tender chicken filling creates satisfying enchiladas that honor Mexican culinary traditions.
This authentic chicken enchilada recipe is made with fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hr 20 mins
Servings:
4
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Ingredients
2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved, divided
2 teaspoons salt
2 cloves garlic, divided
1 pound fresh tomatillos, husks removed
5 serrano peppers, or to taste
1 pinch salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped
Directions
Gather the ingredients.
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Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
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When cool enough to handle, shred chicken with your hands.
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Place tomatillos and serrano peppers in a medium pot and cover with water.
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Bring to a boil and cook until tomatillos turn from bright green to dull, army green.
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Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
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Blend until completely puréed.
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Pour salsa into a medium saucepan and bring to a low boil.
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Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
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Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.
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Fill or cover tortillas with shredded chicken, then top with salsa.
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Sprinkle with queso fresco, onion, and cilantro.
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Recipe Tip
Remove the seeds and veins from the serrano peppers if you want to tone down the heat.
Nutrition Facts (per serving)
| 559 | Calories |
| 25g | Fat |
| 49g | Carbs |
| 37g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 559 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 7g | 33% |
| Cholesterol 84mg | 28% |
| Sodium 1344mg | 58% |
| Total Carbohydrate 49g | 18% |
| Dietary Fiber 8g | 29% |
| Total Sugars 7g | |
| Protein 37g | 74% |
| Vitamin C 23mg | 26% |
| Calcium 279mg | 21% |
| Iron 3mg | 17% |
| Potassium 866mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
