Enchiladas Verdes de Pollo (Green Chicken Enchiladas)
These Enchiladas Verdes de Pollo are a comforting, classic favorite bursting with fresh, tangy flavor. Tender chicken thighs are seasoned with Spanglish Asadero Pollo Asado Seasoning and simmered until juicy, then shredded and rolled into corn tortillas with a bright, homemade Salsa Verde made from roasted tomatillos, serrano and jalapeño peppers, and fresh cilantro.
Topped with crema, sliced onion, and crumbled queso fresco, these enchiladas deliver rich, authentic flavor in every bite — perfect for a comforting family dinner or a flavorful way to use up leftover chicken.
These Enchiladas Verdes de Pollo are a comforting, classic favorite bursting with fresh, tangy flavor. Tender chicken thighs are seasoned with Spanglish Asadero Pollo Asado Seasoning and simmered until juicy, then shredded and rolled into corn tortillas with a bright, homemade Salsa Verde made from roasted tomatillos, serrano and jalapeño peppers, and fresh cilantro.
Topped with crema, sliced onion, and crumbled queso fresco, these enchiladas deliver rich, authentic flavor in every bite — perfect for a comforting family dinner or a flavorful way to use up leftover chicken.
Ingredients
For the chicken:
3 large chicken thighs
1 Tbsp of oil
Salt and pepper to taste
Spanglish Asadero Pollo Asado Seasoning (to taste)
4 Cups of water
1⁄2 onion
2 garlic cloves
1 spoon of chicken consommé
For the Salsa Verde:
12 tomatillos
2 serrano chiles
1 jalapeño chile
1⁄4 onion
1 clove of garlic
salt to taste
1⁄2 Cup of chicken broth
1 handful of fresh coriander
To assemble enchiladas:
Corn omelette
Oil for frying
Shredded chicken
For serving:
Salsa Verde
Chopped lettuce
Crema
Sliced red onions
Queso fresco, crumbled
Instructions
Heat the oil in a large pan. Season the chicken thighs with salt, pepper, and Spanglish Asadero Pollo Asado seasoning. Sear on both sides until golden.
Add the water, onion, garlic cloves, salt, and chicken consommé. Cover and cook over medium heat until the meat is tender.
Remove the chicken and shred, then set aside.
Cook the tomatillos, serrano chiles, jalapeño, and onion until they change color.
Transfer to a blender with the garlic clove, salt to taste, chicken broth, and cilantro. Blend until smooth.
Heat a little oil in a frying pan and quickly pass each tortilla through the hot oil, then dip in the warm green sauce.
Fill with the shredded chicken and roll.
Place the enchiladas on a plate and top with more green sauce.
Serve with lettuce, crema, onion, and crumbled queso fresco.
