Friday July 19th 2019

Enchiladas Verdes con Pollo

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Rating: 3.5/5 (10 votes cast)

Recipe: Enchiladas Verdes con Pollo

Summary: Classic Green Enchiladas with Chicken Recipe


  • 6 poblano chiles, fresh or canned, or 6 bell peppers
  • 1 can (10-ounce size) Mexican green tomatoes

  • 3 sprigs of coriander
  • 1 cup heavy cream
  • 1 egg, lightly beaten
  • Freshly ground pepper
  • 3 tablespoons lard or salad oil
  • 24 4-inch tortillas
  • 6 small, cooked chicken breasts, shredded
  • 1 package (3-ounce size) cream cheese
  • 1 onion, finely chopped
  • 1/4 cup freshly grated Parmesan cheese
  • Salt


  1. Prepare chiles in boiling salted water for 5 minutes; then drain.
  2. Combine the prepared chiles in the electric blender with the green tomatoes, coriander, and enough of the liquid from the tomatoes to blend to a thick puree.
  3. Mix the cream with the eggs, add to the puree, and season to taste with salt and pepper.
  4. Heat the lard in a skillet.
  5. Dip the tortillas, one by one, into the puree and fry in the hot fat on both sides until limp.
  6. Mix together the shredded chicken breasts, the cream cheese softened at room temperature, and the onion.
  7. After each tortilla is fried, spread with some of the chicken mixture, roll up, and place in a baking dish.
  8. Keep warm in the oven.
  9. When all the tortillas are filled, warm the remainder of the sauce and pour over them.
  10. Sprinkle with grated cheese.
  11. Serve hot, garnished with lettuce, radishes, and chopped onion.
  12. Serves 6.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Enchiladas Verdes con Pollo, 3.5 out of 5 based on 10 ratings
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