"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." — Muy Bueno
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Anaheim chile peppers
salt, or as needed
skinless, boneless chicken breast halves
canola oil for frying
12 (6 inch)
white corn tortillas, or more as needed
white onion, diced
1 1/2 cups
shredded Monterey Jack cheese
crumbled queso fresco
Mexican crema (cream)
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
* Percent Daily Values are based on a 2,000 calorie diet.
Enchiladas Verdes (Green Enchiladas)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 212
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