Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes (Green Enchiladas)

3 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 50 m
Muy Bueno
Recipe by  Muy Bueno

“Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Arrange peppers on prepared baking sheet.
  3. Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
  4. Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
  5. Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
  6. Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
  9. Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
  10. Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
  11. Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

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Reviews (3)

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Baking Nana

Baking Nana

This is a solid recipe but I have to admit that when I saw 'buttermilk' as ingredient I was more than a little surprised, as I have never seen buttermilk at the Mexican markets. So I went and asked - indeed they do have Mexican buttermilk sold right by the Mexican Crema (sour cream) so I bought two containers and a bunch of pepper and set off to make this. NOTE: I roasted the peppers of the BBQ and tossed into a freezer bag and put that in a metal bowl and covered with a towel until cool and then into the fridge over night. Those pepper were so easy to peel and seed! I was so excited! - Now back to the recipe. Next time I would make them reserving some of the sauce on the stove on warm - bake and then top with more warm sauce. They don't hold as well as I would like and this would give them a great freshen up. Thank you for a new recipe - I made this for the Faceless Frenzy July 2012.



Wonderful enchilada recipe, the store didn't have anaheim peppers so I used poblano instead and used 3 jalepeno for heat. I also charred the peppers on the grill and the chicken breast too for depth of flavor.



Reminds me of Enchiladas Suiza at my favorite Mexican restaurant. I used 8 anaheim's instead of 4 though, and it was still very hot for the family

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Amount Per Serving (6 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 23.6 g
  • 36%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 34 g
  • 68%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet



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Authentic Enchiladas Verdes


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Quick and Easy Green Chile Chicken Enchilada Casserole