I found this on Yahoo.com and I am always looking for a really great enchiladas verdes recipe, and this chick’s from San Antonio (Go Spurs!), so come on!  Three more enchiladas recipes are on that page.  Click here.

Angie’s Enchiladas Verdes

These enchiladas are addictive. You can straight up eat the filling by itself if there’s too much left over (I have). But I can’t claim credit for the recipe. It’s my girlfriend’s, adapted from a family recipe and gleaned from years of growing up in San Antonio. She says there are four central things that will make your enchiladas a success: using thigh meat, fresh ground cumin, frying and dousing the tortillas in tomatillo salsa before rolling them up, and lastly, having the right accoutrements.

Don’t mess with her accoutrements, man: thinly-sliced radishes, lime wedges, pickled jalapeño, cilantro, and Mexican cheese. Refried beans and guacamole make a nice added touch, but if you’re just trying to get the essentials right, well then, here you go.

Total Time: 1½ hours
Servings: 8


  • 2 pounds tomatillos

  • 1 large red onion, sliced

  • 9 cloves garlic

  • 3 serranos

  • ½ cup cilantro

  •  Salt and pepper, to taste

  • 3 pounds chicken on the bone (she recommend thighs)

  • Olive oil

  • 2 tablespoons ground cumin

  •  Corn tortillas

  • ¾ cup crema (or sour cream)

  • 4 cups Monterey Jack cheese, grated

  • Radishes, sliced, for serving

  • Lime, for serving

  • Pickled jalapeños, for serving

  • Cilantro, for serving

  • Cotija or queso fresco, for serving


  1. Preheat oven to broil. Get your tomatillo salsa going: coat the tomatillos, red onions, 6 garlic cloves, and serrano peppers with oil, then spread out on a sheet tray. Roast for about 15 minutes or until charred. Remove and blend with the cilantro. Season with salt and pepper, to taste.

  2. While the tomatillos roast, start the chicken. Rub salt, pepper, oil, freshly-ground cumin, and the 3 remaining garlic cloves (minced) on the chicken. Heat a pot, add oil, and sear, about 3 minutes on each side. Put on sheet tray and roast in the oven for about 35 minutes, then let cool. Shred chicken and mix it with crema (use sour cream if you can’t find crema), 2 cups of shredded Monterey Jack cheese, salt, and pepper. (You want the filling to be wet.)

  3. Set the oven to 350 degrees. Get a pan hot with oil and cook the tortillas one by one on each side for about 10 seconds. Line a glass or ceramic baking dish with a thin coating of tomatillo salsa. Douse each tortilla in the salsa (both sides). Roll each tortilla up with the chicken filling inside and line them up against each other in the dish.

  4. When finished, cover the enchiladas with the remaining tomatillo salsa, and throw the rest of the shredded Monterey Jack evenly over the top. Bake for 20 minutes or until bubbly. Dress with crema, serve with radish, spritz of lime, pickled jalapeño, cilantro, and Mexican cheese.