Last Updated on September 2, 2025 by Casia Valdés
Few dishes are as comforting and flavor-packed as a plate of Homemade Enchiladas Verdes. This recipe takes the traditional elements of enchiladas—warm corn tortillas, a savory filling, and rich sauce—and adds the unmistakable tang of salsa verde made from roasted tomatillos and creamy table cream. The result? A family favorite that feels just as at home on a weeknight dinner table as it does on a festive holiday spread.
Growing up, my grandmother would make enchiladas from scratch on Sundays. I remember the smells of roasted peppers, simmering sauces, and melted cheese wafting through the house. This enchiladas verdes recipe pays homage to those Sundays, with a creamy twist thanks to a touch of cream cheese in the filling and Mexican table cream in the sauce.
Table of Contents
Why You’ll Love This Recipe
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Balanced tang and richness – tomatillo and table cream make for a perfect salsa verde
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Perfectly spiced – cumin, paprika, and jalapeño bring subtle depth and gentle heat
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Family-friendly – loved by kids and adults alike, with easy spice-level control
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Great for leftovers – reheats beautifully and even freezes well
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Homemade taste – every bite delivers authentic Mexican flavor made right in your kitchen
Ingredients (Serves 4–6)
For the Chicken Filling
• 1 chicken breast, cooked and shredded
• ¼ bar cream cheese
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp paprika
• ¼ cup chicken stock
For the Salsa Verde
• 8–10 tomatillos, husked and rinsed
• ¼ white onion
• 2 cloves garlic
• 1 jalapeño (optional, for heat)
• ¼ bunch cilantro
• 1 can (7.6 oz) Mexican table cream (or substitute sour cream)
• ¼ cup chicken stock
• Salt and pepper, to taste
For the Enchiladas
• 12 corn tortillas
• 1 cup grated mozzarella cheese (or Mexican cheese blend)
• Chopped fresh cilantro, for garnish
• Finely chopped white onion, for garnish
Instructions
Make the Chicken Filling
• In a skillet over medium heat, add the shredded cooked chicken.
• Season with salt, pepper, cumin, and paprika. Stir to combine.
• Add cream cheese and stir until melted and well incorporated.
• Pour in ¼ cup chicken stock. Let cook for 5 more minutes. Remove from heat and set aside.
Prepare the Salsa Verde
• Boil tomatillos, garlic, onion, and jalapeño in a pot of water for 5–7 minutes or until softened.
• Transfer boiled ingredients to a blender. Add cilantro, table cream, and ¼ cup chicken stock. Blend until smooth.
• Heat a tablespoon of olive oil in a skillet. Pour in the blended sauce and simmer for 3–5 minutes.
• Season with salt and pepper to taste.
Assemble the Enchiladas
• Preheat oven to 400°F (200°C).
• Warm the tortillas in the microwave or a dry skillet until pliable.
• Lightly dip each tortilla into the warm salsa verde to coat.
• Fill with a few tablespoons of chicken filling, then roll tightly.
• Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
Bake and Finish
• Pour the remaining salsa verde evenly over the rolled enchiladas.
• Sprinkle with mozzarella cheese.
• Bake for 15–20 minutes or until cheese is fully melted and bubbling.
• Remove from oven and let cool slightly.
• Top with chopped onion and cilantro before serving.
Serving Suggestions
• Serve with a side of Mexican rice and refried beans
• Pair with a crisp green salad dressed in lime vinaigrette
• Garnish with avocado slices or a dollop of sour cream
• Add pickled red onions for extra brightness
• Enjoy with a chilled agua fresca or lime soda
Tips & Variations
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Use rotisserie chicken for a shortcut to a quick filling
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Swap the cheese with Oaxaca or pepper jack for a different flavor
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Make it vegetarian by substituting chicken with sautéed mushrooms or beans
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Freeze ahead – Assemble enchiladas, wrap, and freeze before baking
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Add toppings like sliced radishes, crema, or diced tomatoes for texture
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble them up to a day ahead. Just cover and refrigerate before baking.
Can I freeze enchiladas verdes?
Absolutely. Wrap tightly and freeze unbaked for up to 3 months. Bake straight from frozen with an extra 10–15 minutes.
What can I substitute for table cream?
Sour cream or Mexican crema are great alternatives.
Do I have to roast the tomatillos?
Boiling is fine for this version, but roasting adds an extra smoky depth if you prefer.
Can I use flour tortillas instead?
You can, but corn tortillas offer a more authentic texture and flavor.
Final Thoughts
There’s nothing quite like Homemade Enchiladas Verdes—tender corn tortillas soaked in a tangy green sauce, filled with creamy chicken, and topped with bubbly cheese. This dish is a labor of love but is surprisingly easy to make. Once you try this version with cream cheese in the filling and table cream in the salsa, you’ll understand why it’s a repeat-worthy dinner in any season.
Whether you’re hosting a casual dinner or simply craving authentic comfort food, these enchiladas bring everything to the table: flavor, texture, and tradition. Customize the spice, try new fillings, or double the batch for a freezer-friendly meal. No matter how you enjoy them, they’re sure to become a favorite in your kitchen too.
Homemade Enchiladas Verdes
Ingredients
Method
- In a skillet over medium heat, add the shredded cooked chicken.
- Season with salt, pepper, cumin, and paprika. Stir to combine.
- Add cream cheese and stir until melted and well incorporated.
- Pour in ¼ cup chicken stock. Let cook for 5 more minutes. Remove from heat and set aside.
- Boil tomatillos, garlic, onion, and jalapeño in a pot of water for 5–7 minutes or until softened.
- Transfer boiled ingredients to a blender. Add cilantro, table cream, and ¼ cup chicken stock. Blend until smooth.
- Heat a tablespoon of olive oil in a skillet. Pour in the blended sauce and simmer for 3–5 minutes.
- Season with salt and pepper to taste.
- Preheat oven to 400°F (200°C).
- Warm the tortillas in the microwave or a dry skillet until pliable.
- Lightly dip each tortilla into the warm salsa verde to coat.
- Fill with a few tablespoons of chicken filling, then roll tightly.
- Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Pour the remaining salsa verde evenly over the rolled enchiladas.
- Sprinkle with mozzarella cheese.
- Bake for 15–20 minutes or until cheese is fully melted and bubbling.
- Remove from oven and let cool slightly.
- Top with chopped onion and cilantro before serving.
