Chicken enchiladas with homemade enchilada sauce

Mexican food is very widespread in the rest of the world, and there are many of us who regularly consume and prepare the most typical Mexican dishes in our own homes, but adapting to the ingredients we have most at hand.

This recipe for chicken enchiladas with green sauce and cheese, Swiss style, is inspired by the famous Mexican Swiss green enchiladas that are so delicious. We use corn tortillas and the chicken filling is great, but the most important thing is the delicious green sauce that has a sweet and sour taste and of course the grilled cheese that is always so appetizing.

I would have loved to prepare the salsa verde at home, in fact in the blog I always try to prepare everything from scratch at home but I needed ingredients that I could not find easily in Spain. I know that this would happen to more people, so I preferred to use a ready-made salsa verde from a brand of Latin products that sells in Europe, and the truth is that it is delicious.

If you feel like preparing a Mexican menu, there is nothing better than preparing one of the world’s best known appetizers, the homemade guacamole sauce, easy and tasty, which goes perfectly with the classic nachos, and if you dare, you can make a change and instead of the crushed avocado, you can add homemade guacamole directly to the quesadilla, which is delicious!

For a change, another day you can make Mexican burritos with ground beef and beans or some tasty Mexican chicken fajitas, and if you dare you can make the homemade wheat tortillas with our recipe, they are so easy! I also suggest you prepare one of my favorite Mexican recipes, the Mexican chicken and cheese quesadillas with vegetables and avocado, or a simpler version with the Mexican ham and cheese quesadillas. And if you feel like a Mexican-inspired dish, make this sausage pan with beans and guacamole.

Ingredients for preparing chicken enchiladas with green sauce and cheese, Swiss style (4 people):
12 corn tortillas.
2 large chicken breasts.
1 carrot, 1 leek and 2 celery sticks to cook the breasts.
500 gr of green sauce. I prefer to buy it already made in Latin shops or in the international products section of big supermarkets because to make it homemade you need ingredients that are difficult to find in Spain.
200 gr of special grated cheese for melting, for example grated mozzarella.
Cilantro to decorate.
Salt and seed or sunflower oil.

Preparation, how to make chicken enchiladas with green sauce and cheese:
The first thing we’re going to do is prepare the shredded chicken. To do this, place the chicken breasts in a pot along with some vegetables, cleaned and peeled. This time I had in the fridge some carrots, a leek and some celery leaves and that’s what I put in the ingredients but for example in this picture you’ll see another occasion when I cooked them with carrots and scallions. You can add the vegetables you want or with which you usually prepare homemade chicken broth because the broth resulting from this recipe you can keep as such to use it in soups or rice for example.
Cooked chicken

Cover with water until the breasts are completely submerged, add a little salt and cover the pot.
Put the fire on high and as soon as it starts boiling, lower the fire and make it loose so that the water keeps on bubbling but softly.
The breasts should be cooked like this for between 20 and 30 minutes depending on their size. After 20 minutes, you can cut one in half and check if it is ready, and if not, continue cooking for a few more minutes.
How to cook chicken

Take the breasts out to a plate to cool them down and the broth together with the vegetables can be kept in the fridge or frozen which, as I said, is ideal for soups or rice.
When the chicken has cooled down a bit you can shred it. You can scrape the meat with a fork or with your own fingers, shredding it little by little so that it looks like in the picture.
Shredded chicken

Preheat the oven to 200ºC with heat up and down and fan.
Heat the tortillas a little. Put a few drops of oil in a frying pan (I usually use a kitchen brush to paint the surface of the pan) over medium heat and when it is hot put an omelette on. After a couple of minutes or when you see that it has browned a little turn it over and do the same with the rest.


As you take them out of the pan and onto a plate, fill them with chicken (calculate approximately the amount of chicken so you don’t have too much or too little). Roll them up and put them on a baking tray.


When all the stuffed corn tortillas are done, pour the salsa verde over them. The amount is to taste, I suggested the amount I usually pour.
Pour the grated cheese over them. What I do is place it only in the central area but you can distribute it as you prefer.
Swiss green enchiladas

Put the tray in the oven at medium height and let it bake for 10-12 minutes or until you see that the cheese is grilled to your liking.
Before serving, sprinkle a little chopped coriander on top if you like.
How to make chicken enchiladas with green sauce and cheese, Swiss style

Time: 1 hour
Difficulty: easy

Serve and taste:
Ideally, they go from the oven to the table, with the cheese freshly melted and very hot. However, it is a very grateful dish if you have enough, since you can reheat them in the oven or in the microwave and, if you want them to be juicier or have dried a little, add more green sauce. You can also store them in the fridge for 2-3 days and even freeze them.

They can be that simple, eye-catching dinner we are looking for, full of flavor and very easy to prepare. In fact, I usually have frozen cooked chicken in pieces because I prepare a large quantity at once and, with that ready, it’s a matter of minutes. Enjoy a mouthful of the most delicious, they are authentic… scandal!

Chicken enchiladas recipe with green sauce and cheese, Swiss style

Variations of the recipe for chicken enchiladas with green sauce and cheese
The world of enchiladas is almost infinite so you can fill them with whatever you prefer and even change the type of sauce you bathe them in and add cheese or not. Using red sauce or mole instead of salsa verde or changing the filling to pork or chili con carne is a great way to vary.

You can also go outside the box and fill them with the ingredients you prefer, as if they were a sandwich or snack, for example with ham, cheese, mushrooms, avocado, peppers, onions, beans… whatever you can think of.

You can have the chicken prepared ahead of time in case the final assembly is missing, this way you can be sure that it will arrive perfectly at the table and as freshly made but with very little last-minute effort. I like to cook more breasts so that I can have them left over and I have them frozen either whole or stripped (this way it’s more comfortable although they dry out a bit more).

Be careful with coriander because there is a lot of love/hate with this aromatic herb. We still don’t know why (they say it’s influenced by genetics), but there are those who love it and also those who can’t stand it, not even a little bit, so especially if you’re going to have guests at home, the ideal thing is to ask them if they like it before throwing it out.

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