Mexican Enchilada with Green Sauce (Salsa Verde)

There are many variations on the traditional Mexican dish enchiladas, with recipes differing in each restaurant kitchen and in each region of Mexico.

The following Mexican enchilada recipe uses a ‘salsa verde’ (green sauce), which creates a unique and authentic flavor for the casserole.

Although slightly more involved than some enchilada recipes, the final product is rewarding in its presentation and the outstanding taste which complements the chicken and vegetables used deliciously!


  • 2 T vegetable or canola oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, sliced into thin strips
  • 1/2 red bell pepper, sliced into thin strips
  • 2 jalapeno chili peppers, diced (veins and seeds removed if a less spicy dish is desired)
  • 1 t oregano
  • 1 t ground cumin
  • Salt and pepper
  • 2 full boneless skinless chicken breasts, cooked and shredded
  • 2 C Green Sauce (from recipe below)
  • 12 soft corn or flour tortillas
  • 1 C sour cream
  • 1 C grated cheddar or Monterey Jack cheese

Green Sauce

  • 1/4 C chicken broth
  • 1 roasted Poblano or Anaheim chili, with skin, seeds and stem removed,
  • 6 tomatillos, chopped roughly
  • 1 clove garlic, minced
  • 2 t salt
  • 1 t ground coriander
  • Large handful roughly chopped fresh cilantro
  • Juice of one lime

Green Sauce Method
Place all ingredients for green sauce in a blender and pulse until a coarse sauce has formed

Enchilada Method

Heat oven to 350 degrees F

Heat the 2 T oil over medium heat in a large frying pan. Add onions, garlic, bell peppers and jalapeño peppers and sauté for about 3 minutes until onions become translucent.
Add seasonings, oregano, cumin, salt and pepper. Mix in shredded chicken and remove from heat.

Pour 1 C green sauce in the bottom of a 9 by 13 inch casserole dish and spread to coat the dish with a spatula.

Place tortillas on a clean dry counter top and divide chicken and vegetable mixture between them and the sour cream. Roll up tortillas and place side by side in the casserole dish atop of the green sauce with the seam sides down.

Pour the remaining green sauce over the stuffed and rolled tortillas and then sprinkle the cheese evenly over the top of the enchiladas.

Bake for 20 minutes until browned on top and the inside is heated through, about 20 minutes.

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