Chicken Enchiladas with Salsa Verde Recipe

  • Yield:

    10–12 servings

  • Total Time:

    40 mins

  • Prep Time:

    20 mins

  • Cook Time:

    20 mins


To cook the chicken:
  • 1 bone-in chicken breast
  • ½ of an onion
  • 2 laurel leaves (bay leaves)
  • 3 garlic cloves
  • 5 whole black peppercorns
  • Salt to taste
  • 12 tomatillos
  • ¼ of an onion, chopped
  • 4 serrano peppers (or to your liking), coarsely chopped
  • 1 bunch of cilantro
  • 2 garlic cloves
  • 1 cup of chicken broth or water from chilies
  • Splash of Mazola® Corn Oil
  • Salt and pepper to taste
Assembling & serving the enchiladas:
  • Corn tortillas
  • Sliced onions
  • Cheese sauce
  • Sour cream
  • Chopped cilantro


  1. Step 1) Boil the chicken breast with the onion, bay leaves, garlic cloves, whole black peppers, cilantro, and salt to your liking for approximately 40 minutes.
  2. Step 2) Shred, and set it aside to rest.
  1. Step 1) Lightly cook the tomatillos, onion, and the serrano peppers.
  2. Step 2) Once cooked, put them in the blender along with the fresh cilantro, garlic cloves, salt, black pepper, and the cup of chicken broth or the water from the chilies.
  3. Step 3) Add a little Mazola® Corn Oil into a frying pan, then pour in your green salsa, cook for about 10 minutes or until it starts to boil.
Assembling & serving the enchiladas:
  1. Step 1) Heat up a frying pan or griller of choice and lightly heat up the tortillas on both sides.
  2. Step 2) Dip the heated tortillas in the sauce.
  3. Step 3) Add your chicken on each tortilla then roll them up.
  4. Step 4) Add more sauce on top of the tortilla plus sliced onion, cheese sauce, cream, and chopped cilantro. Enjoy!