If there was one dish I wanted every single year on my birthday when I was growing up, it was enchiladas verdes. To this day, it’s one of my absolute favorite meals. While making enchiladas can seem a little daunting (especially the traditional kind), they’re worth every single step once you sit down to that first bite. For me, it’s a dish that feels both nostalgic and deeply comforting. They make for the best cozy meal — the kind you want when you’re gathered around the table with the people you love or just craving warmth and familiarity at the end of a long day.

There is really nothing that can top an enchilada verde — although an enchilada roja is a close second, according to my papa cuco (my grandpa). What makes the green version truly special is the spicy tomatillo sauce. The zippy sauce naturally mellows once it’s paired with Mexican crema and a sprinkle of queso fresco or cotija cheese, balancing out the heat without losing that bright, tangy flavor underneath. That contrast is what keeps every bite interesting. Trust me — once you make them, this will become one of those recipes you go back to again and again.

Why you’ll love them

Key ingredients in enchiladas verde

Helpful swaps

If you want a slightly milder salsa verde, swap serrano peppers for jalapenos, or remove the seeds and ribs for less heat without losing flavor.

Storage and make-ahead tips

Enchiladas Verdes

Serves 4

For the salsa verde:

1 pound tomatillos, peeled and rinsed

2 medium serrano or jalapeno peppers, stemmed and seeded if desired

1 clove garlic, peeled

1/2 teaspoon chicken bouillon powder or paste, such as

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon ground cumin

1 tablespoon vegetable oil

1/2 medium yellow onion, thinly sliced

1/2 cup low-sodium chicken broth

For assembly:

4 teaspoons vegetable oil, divided

12 (about 5-inch) corn tortillas

1 pound warm shredded, cooked chicken (4 cups, see recipe notes)

4 ounces Monterey Jack cheese, shredded (1 cup, if baking)

Garnish and serving options:

Crumbled cotija or queso fresco cheese

Mexican crema or sour cream

Sliced avocado

Diced yellow onion

Mexican rice

Refried beans

To make the salsa verde:

1. Place 1 pound peeled and rinsed tomatillos and two stemmed medium peppers in a medium saucepan. Add enough cool water to cover the tomatillos by about 1-inch. Bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook until the tomatillos are very soft and duller in color, 15 to 20 minutes.

2. Drain and transfer the tomatillos and peppers to a blender. Add one peeled garlic clove, 1/2 teaspoon chicken bouillon, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cumin. Blend until smooth. Taste and season with more kosher salt as needed.

Warm the tortillas:

1. Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat until shimmering. Swirl the skillet to coat the bottom in oil. Working in batches of three tortillas, place in an even layer in the skillet and heat until softened and pliable, about 1 minute per side. Stack on a sheet of aluminum foil and wrap the foil around the tortillas to keep them warm. Add 1 teaspoon of the vegetable oil to the skillet before each batch.

Finish salsa verde and assemble enchiladas:

1. Heat 1 tablespoon vegetable oil in the same skillet (no need to clean) until shimmering. Add 1/2 thinly sliced medium yellow onion and cook until softened and lightly browned in spots, about 4 minutes. Pour in the tomatillo sauce and 1/2 cup low-sodium chicken broth. Stir to combine and bring to a simmer. Turn off the heat.

2. Assemble the enchiladas: Pick up one tortilla with tongs and dip it into the salsa verde, flipping it to coat. Place on a plate. Place a scant 1/4 cup warm cooked, shredded chicken across the center of the tortilla. Roll the tortilla up tightly into a cylinder. Place seam-side down in a single, tight layer in a 9-by-13-inch baking dish, covering them with foil as you go to keep them warm.

3. Option 1: To serve the enchiladas as is, transfer them to plates and top with the remaining warm salsa verde. Option 2: To bake the enchiladas, keep them in the baking dish and pour the remaining salsa verde evenly over the top. Sprinkle with 4 ounces shredded Monterey Jack cheese and bake uncovered in a 350 F oven until the cheese is melted, 15 to 20 minutes.

4. Serve with desired garnishes, refried beans, and Mexican rice.

Recipe note: If you start with cold shredded chicken, heat it up with 2 to 3 tablespoons of the salsa verde in a medium nonstick skillet over medium heat until warmed through to keep the chicken from drying out.

(Janette Zepeda is a senior culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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