Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes. The perfect yummy family food that stays messy on the casserole.
Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. A native Mexican ingredient that is the corner stone of so many dishes.
The tomatillo, like Cinco de Mayo, has been adopted in the U.S. It can now be found in most supermarkets and it seems to me it will grow big time in American kitchens as it is such a spectacular ingredient.
While on the outside it isn’t the most appealing ingredient because of the papery and dusty husk, once you peel it, rinse it and try it, you will see what a gorgeous jewel it is,
both in looks and in flavor! Most people know it from it being used to make salsa verde, which is exactly what these enchiladas are covered in. You can also find cans and jars of ready made salsa, but it is so easy to make at home, that you should give it a try. It’s tastier too.
To make the salsa, simmer the tomatillos in water with the garlic, until they are soft and pale green. Then transfer the tomatillos and garlic to the blender and puree with the jalapeño or serrano chiles, cilantro leaves, onion and salt.
Then to make your enchiladas the best they can be, one at a time, pass each corn tortilla through already hot oil until they change color and soften. This will prevent them from breaking as you roll them. The oil also makes the tortillas resilient, so they will hold on to that yummy tomatillo sauce.
Place some of the shredded chicken into each of the corn tortillas and roll them up. I like them chunky. You can cook the chicken at home or use a store-bought rotisserie chicken, they both work great here!
Place the rolled tortillas seam side down in a casserole dish. Pour the tomatillo sauce, generously, over the top. Then bake them for 10 to 15 minutes.
When they are out of the oven, drizzle Mexican cream over the top. Mexican cream has a tangy flavor, and when it hits the warm enchiladas, it will warm up, become melty, and become even more creamy, and at the same time it will add some fresh notes to the dish.
Crumble up some queso fresco on top too. It will keep on crumbling right in your mouth as you eat it. Add some onion for a nice crunch… Then they are ready to go!
Enchiladas can be made with many different sauces and fillings. This take has the traditional salsa verde or green tomatillo sauce and chicken, but you can play with the fillings.
If you have extra tomatillo salsa left over… Try serving it over tilapia filets, baked in the oven; or served on top of sunny side up eggs in the morning. This tomatillo sauce is truly limitless.
You can eat Enchiladas Verdes like me, to celebrate Cinco de Mayo. But you can also eat them everyday. After all, everyday is worthy of being celebrated, with a Mexican excuse or not.
Enchiladas Verdes in a Tomatillo Sauce
Recipe Yield
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Ingredients
For the sauce:
- 2 pounds green tomatillos husks removed and rinsed
- 2 cloves garlic
- 2 serrano chiles or to taste
- 1 cup cilantro leaves
- 1/4 cup white onion roughly chopped
- 1 teaspoon kosher or sea salt more or less to taste
- 1 tablespoon safflower or corn oil
For the enchiladas:
- 2 cups shredded cooked chicken home cooked or rotisserie works great!
- Oil for frying the tortillas
- 12 corn tortillas
- 1/2 cup Mexican style cream can substitute for heavy cream
- 1/2 cup crumbled queso fresco farmers cheese, cotija or mild feta
- 1/3 cup white onion chopped, for garnish
To Prepare
To make the sauce:
- Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.
- Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.
To make the enchiladas:
- In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.
- Preheat the oven to 375°F.
- Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.
- Eat the enchiladas while they are hot!
Comments
197comments inEnchiladas Verdes: in a Tomatillo Sauce
Gerald
Jan 28
Dear patti I love watching your show but I would like to ask could I simmer tomatillos half way and put on baking sheet and put under broiler to char along with peppers and garlic before I blend smooth to give a smokey flavor to sauce
Pati Jinich
Jan 30
Of course Gerald, or you can go ahead directly to charring without half boiling first, enjoy!
Kimberly
Dec 23
This recipe is spot on! My family loves the flavor of the sauce. I used a half jalapeño rather than the Serrano for a milder flavor.
Pati Jinich
Jan 13
So happy you all enjoyed it!
María Moroyoqui
Dec 18
Everything she cooks is excellent Mexican recipes and she has a beautiful pleasant attitude to conduct the program good for you Pati
Pati Jinich
Dec 20
Thanks so very much Maria, this is very kind of you 🙂
Marla
Nov 30
Hi Pati! These look so delicious. If someone (my husband lol) has an aversion to cilantro, is there something else you should/could substitute? Thank you so much.
Pati Jinich
Dec 08
Just leave it out Marla 😉
Tracy
Jul 07
I’ve made these, they are amazing
Pati Jinich
Nov 06
So happy to hear you liked them Tracy 😉
Susan
Jul 01
I’m pretty lazy and tend to make Enchilada Casserole using these same recipes. More of a lasagna-type dish.
Pati Jinich
Jul 03
I love Enchilada Casserole Susan, great idea!
~ Delights BBQ ~
Apr 25
These are my absolute favorite! Thanks again for an amazing DO IT YOURSELF Sause!
Pati Jinich
Jun 05
So glad you like these, yay!
Tammy
Jun 06
Thank you Pati!
I cannot wait to try this recipe! Thank you too, for your amazing show and for always enjoying cooking. We love seeing your boys join you, help and eat your beautiful recipes.
I have several food allergies and love Mexican Food! You have helped me learn that I can make delicious Mexican food at home, while helping me to control the ingredients.
Thank you again!
Pati Jinich
Jun 13
Thanks to you Tammy for your sweet words, they mean a lot to me, un abrazo!
Kat Orlando
Apr 03
Pati-
Thank you so much for these enchiladas. The green sauce is easy to make and delish. Also want to thank you for your show and your fabulous personality that makes your show so enjoyable. You are appreciated and instead of always making italian food, I am veering toward mexican.
You make it easier than I thought it would be.
Have you ever considered touring Mexico with some of your fans to these great places you visit? I am the first to sign up.
Pati Jinich
Apr 04
Aw, this is very sweet of you Kat, so glad to read you have been tuning in and enjoying some of the recipes. I wish I had the time to tour Mexico with groups 😉
Erika
Oct 23
Love you and your recipes Pati!
Pati Jinich
Oct 28
Thank you Erika!
Alex chavez
Mar 04
Made these yesterday for today and I can’t wait to throw these in the oven I used rotisserie chicken but added oregano lemon juice and cotija cheese (the way my mother makes it) to the chicken every one who tried the chicken while I prepared the enchiladas thought it was delicious thank you
Jamie Bixler
Mar 27
Your shoe helped get me through a very rough part of my life. I vowed to one day try one of your recipes. My blender broke and spilled everything everywhere, but I was not giving up. I went out immediately and bought a new blender and ingredients. It came out amazing. I thank you for your show and your recipes.
Pati Jinich
Mar 29
Thanks to you for your kindness Jamie, and for not giving up! Un abrazo grande 🙂
Sarah
Jan 19
This recipe is how I make my enchiladas but my husband says they are too soggy. I use grocery store tortillas. Should I try a different kind?
Pati Jinich
Jan 22
Hi Sarah, store bought tortillas are fine, just make sure to use corn tortillas and to pass them through hot oil before soaking in the salsa and fill them. Good luck!
Maggi
Jan 14
Love your TV show Pati!
Pati Jinich
Feb 04
Thanks so much Maggi!
Eloise Feeney
Dec 29
Una receta muy sabrosa. La voy a preparar de nuevo para celebrar el Año Nuevo 2022. Feliz Año Nuevo Pati 🎉
Pati Jinich
Dec 29
Que rico, gracias Eloise y feliz 2022 para ti tambien 😉
Joanne
Dec 20
I love this recipe! I used to buy the green sauce by La Palma but at some point it stopped saying “gluten free” on the can so I had to find my own. I did some googling and found this one. I never knew how easy it would be to make and this has been my go to recipe for years. I often get asked for the recipe and I send them your link. I do find I like to roast the tomatillos and serranos (or sometimes jalapenos) either on the grill or in the oven for a slightly different taste.
Pati Jinich
Dec 26
Gracias Joanne, roasting the tomatillos always adds an amazing layer of extra flavor, yay!
Elaine Landman
Dec 18
Love this recipe. Have made it several times as it is so easy to put together.
Pati Jinich
Dec 27
Glad to read this Elaine! 🙂
Anonymous
Dec 04
I love Mexican food l always watch you when you taste or eat the food you make it look so good so I just have to try this recipe
Pati Jinich
Dec 28
Haha, I hope you like these Enchiladas as much as I do 😉
Jesús “Chuy” Mendoza
Nov 12
Hi Pati! I visited my friend in British Columbia and told them I would cook dinner for them one night. Chose this recipe because it’s not too hard but knew it could be very delicious. I hadn’t done this dish before but had made the salsa verde before. What I did worry was not finding the tomatillos in Canada. Luckily, I did find them along with some serranos chiles. I did replace the crema mexicana with sour cream and the queso fresco with feta cheese. I also made some guacamole with goat cheese I learned to make with you last year in your Zoom class. Made fresh tortilla chips and it on! Best compliment of the night from my friends: “It’s the best Mexican plate they’ve ever had in Canada”. I did take a bit of heat out if the salsa. One Serrano without seeds or veins. Just enough to taste like chile. Lol… Thank you very much for this recipe!
Pati Jinich
Dec 28
Thanks for sharing this Chuy, so glad you and your friends like the Enchiladas, yay!
John Campbell
Nov 09
Pati we really enjoy your show on PBS here in Saskatoon Sk. Learning a lot about what defines authentic Mexican cuisine. My daughter planted tomatillos here in the summer and I made this meal with fresh tomatillos and it was delicious! Thanks for the substitution suggestions…where can I send my photos
Pati Jinich
Jan 02
Thanks for sharing John, you can send me your pics to hola@patijinich.com 🙂
Joann Namauleg
Oct 31
Hi Patti,
Thank you so much for all your recipes. Your tres leches cake recipe is amazing and a hit at our house!!! I made the Enchilda verde but unfortunately the sauce was tart/tangy. Did I cook the tomatillos too long? What do you think?
Thank you so much for all you do!!
Joann
Pati Jinich
Jan 04
Sometimes it is a hit or miss with tomatillos Joann, if they are not super fresh they become a bit sour 🙂
Elaine Hubbard
Aug 22
Patti, are the recipes listed online in your newsletter also available in your cookbooks
Love your TV shows, cookbooks and newsletters. Thanks, Elaine
Pati Jinich
Sep 12
Most of them are Elaine, if not, you can find it here in the website 🙂
Connie
Aug 21
You make it all seem so easy. I’m learning to cook ! Thank you
Pati Jinich
Sep 12
Awesome Connie, have fun!
Joni Evans
Aug 20
Can you make this ahead of time & bake that afternoon/evening? Or will the tortillas get mushy?
Pati Jinich
Aug 26
Yes Joni, the tortillas would probably get mushy and the whole thing might get a bit dry as well 🙁
Mary Castillo
Aug 20
my mothers birthday was last Monday she just turned 99, and she all ready has a new calendar out counting the days till next BD. she has asked me to make her a green Verdes casserole with chicken which is the same thing but laying the tortillas flat and layering them, I never tried making my own Chile Verde Sauce, here’s is my chance to learn something new.
hope all are wearing a face mask keeping our families safe.
Peru is BEAUTIFUL yes. all the different colors,
Pati Jinich
Sep 12
Thanks for trying this recipe for your Mom’s birthday Mary, I hope she liked them! Happy Birthday and many hugs to her 😉
Selene Rivera
Aug 19
Thanks for the recipe but i choice for menos tomatillos n more chile jalapeños because to my family like more spicy , n put little cilantro when put mixed together. God bless.
Pati Jinich
Aug 26
Yay! Love it when you guys adapt my recipes to your taste. Hugs to all the familia!
Maria Adela Thompson
Aug 19
Querida Pati, me encantan estás enchiladas verdes, súper fáciles de preparar. Haces mi vida más llevadera con tus recetas.
Bendiciones
Pati Jinich
Aug 26
Mil gracias Maria Adela, me encanta que te gusten mis recetas! Te mando un abrazo 🙂
Asun Sher
Jun 02
Excellent recipe and super easy to make!! Every time a make it I serve it with some avocado on the side. Yum Yum!!
Thank you Pati!!
Pati Jinich
Jun 12
Yay! So glad you liked the enchiladas Asun, avocado, yumm!!!
Diana
Mar 21
I made this last night. The salsa was spot-on. It’s the best tomatillo sauce I ever made, personally. I was thinking, “Why doesn’t it have a lime in it?” But I followed the recipe exactly and I am in love with this salsa.
Pati Jinich
Mar 25
Thanks so much for the feedback Diana, so glad you loved the salsa 😉
Stewart
Feb 28
Pati,
These really hit the spot. I really like all the versions of salsa verde recipes you have. This is simple food that yields complex, satisfying results. I find I like to add a little sugar to balance the salsa. Just a teaspoon or two. Is that something that a Mexican cook might do? I find it really balances the acidity and spiciness (I’m a 2 chili kind of guy.)
Thanks, as always for your recipes and stories.
Pati Jinich
Mar 07
Hey Stewart, so glad you liked these enchiladas! I do not add sugar to the recipe, but I can see what you mean. Enjoy and thanks to you for following 🙂
Joan Henrie
Feb 26
Thank you for sharing you yummy recipes. I love salsa verde on anything. I particularly enjoyed the episode of your visit to Tucson Arizona also Puerto Penasco, Mexico. I live in Colorado but have spent much time in Tucson and Mexico. I miss them both, but now can keep in touch through your great programs and videos. Thank you.
Pati Jinich
Mar 07
My pleasure Joan! So glad you enjoyed the episodes from Sonora, we had a great time filming there and enjoying the culinary treasures 😉
Jude
Feb 15
Hi Pati, I made this recipe as published in Real Simple Oct. 2020. Just slightly different from this but Mmm so good! The sauce is luscious and plentiful. Thank you! I enjoy watching your culinary adventures.
Pati Jinich
Feb 15
Thanks so much Jude, so glad to read you loved the salsa for these enchiladas and that your are tuning in and enjoying the show. Un abrazo!
Anonymous
Nov 22
Tasted as good as I’d hoped. Some differences between what I recalled Pati doing on show and on-line recipe. Yum.
Pati Jinich
Nov 22
Delighted you liked these enchiladas!
Alma
Nov 16
Hi Pati thanks for visiting Tucson, AZ. We enjoy your show, recipes and how you include your sons in preparing some of the meals. I like this recipe and in using roasted chicken. I have made this salsa before and I add chicharrones and let the salsa simmer until the chicharrones soften and then pour some over chuletas de puerco which is another meal I can prepare.
Pati Jinich
Nov 22
Oohh yummy Alma! I love what we call Chicharron en Salsa Verde, yay!
Andrea
Oct 15
We made these last night (and your guacamole) for my husband’s birthday dinner. They were absolutely outstanding (as was the guacamole), and I know that we’ll be making them again and again!! (We made the tomatillo sauce the day ahead, and cooked it on the stovetop right before we assembled the enchiladas, and it worked out great.) Thanks so much for sharing your recipes and talent!!
Pati Jinich
Oct 19
So glad to hear the birthday boy enjoyed the enchiladas and the guac, yay Andrea, great job 😉
Donna
Oct 09
these are our favorites! and the sauce, wow! I cannot get enough of it! How long will the sauce keep in the refrigerator? I would like to pre make the sauce Monday and make the enchiladas on Friday for a dinner party. Will refrigerating it for that long change it? Any suggestions for preparing ahead?
Pati Jinich
Oct 22
Yes Donna, the sauce will stay good refrigerated in an air tight container for a week, no problem. You can prep everything in advance if you bake your enchiladas like in this recipe http://patijinich.com/pati_2020/sanborns-swiss-chicken-enchiladas/ This way you just put them in the oven 15 minutes before you are ready to eat or a bit longer if you prepped them the night before 😉
Janine Traycheff
Sep 21
I so enjoy your show, Pati, especially the ones with your kids. 🙂 xoxo
Pati Jinich
Sep 24
Muchas gracias Janine!
ruby a.
Sep 14
Hi Patti,
My husband and I love your show, recipies and the meals we make with your recipies. I have made this sauce many times and absolutely love it. I am trying to lose my CoVid weight (like everyone else) and trying to cut carbs, this green sauce has saved my taste buds. I make this sauce and store it in a jar in the fridge. Pour it on my somewhat bland roasted veggies, chicken and/or black beans (sometimes all at the same time) with some tart thick homemade fat freegreek yogurt (sub for cheese). Makes for a very healthy meal yet so flavorful that i almost feel guilty.
Thanks for your wonderful show and generosity to share your talent with us.
ruby
Pati Jinich
Sep 17
Thanks so much Ruby for sharing these ideas for cutting carbs, I am sure we all need them during these difficult times. Take care and stay strong!
Jane
Sep 06
Thanks Pati for this recipe! We will try this soon. What episode/season did you cook this?
Pati Jinich
Sep 06
This one is from my “Anytime Antojos” Blog Jane, enjoy!
Melissa
Aug 24
Loved, loved, loved these enchiladas! Can’t wait to make them again, Pati.
Pati Jinich
Aug 26
Gracias Melissa! So glad to read you loved them 😉
Chris N
Jul 26
Pati, I have to say, my wife and I LOVE your show, and everything we’ve made from your recipes has turned out wonderful! This one is no exception — so much better than the restaurant ones in my opinion, and that chile verde — mmmm que rico, SO good! Thanks for sharing.
Pati Jinich
Jul 28
Thanks Chris to you and your wife for following the show; the new season is premiering early this October, hope you will enjoy it!
Alice Sotelo
Jul 03
Great recipe, and easy to make.
Pati Jinich
Jul 04
Thanks so much Alice!
Ana Torelli
Jun 29
Hi Patti
Do you put any sauce in the bottom of the pan before you put the rolled enchiladas? I am afraid if I do they will brake in the middle. Or any oil perhaps?
Do you cover them pretty much with sauce on top only?
Please help. I have to make for 20 people tomorrow.
By the way, everything you make is perfect. Thanks.
Pati Jinich
Jun 30
Hi Ana, it is a good idea to pour some sauce on the pan before rolling your enchiladas, not a lot, just to keep them moist. Good luck making them for 20!
Rose
May 23
What if I want to prepare everything in the morning and serve at night .. do I cook them when I’m preparing or wait to when we are ready to eat dinner ?
Pati Jinich
May 23
Hi Rose, definitely these enchiladas are much better served right after preparing them, if not, they will be a tad hard and dry. Now, if you want enchiladas verdes that you can prepare in the morning and just put in the oven right before serving, this recipe will be perfect for you. Enjoy!
http://patijinich.com/pati_2020/sanborns-swiss-chicken-enchiladas/
Mikki
May 20
I can’t wait to try these!! I love me some tomatillos!!
However, my lovely wife is craving enchiladas with beef, cheese, and red sauce. Sounds like it’d be easy but I have no idea what I’m doing. Do you know of a recipe I could use?
Pati Jinich
May 20
Hi Mikki, gotta please the wife right 😉 Here is my basic recipe for enchiladas in red sauce http://patijinich.com/pati_2020/enchiladas-in-red-tomato-sauce/, just instead of folding the tortillas after dipping in the sauce, fill them with shredded flank steak or cooked ground beef and cheese, roll them in the traditional enchilada way, add more sauce and top with crumbled queso fresco, Mexican crema and sliced white onion. Hope you guys enjoy them!
Erica
May 05
Hi Pati,
Love your recipes and your show! Could the tomatillos be roasted instead of boiled in this recipe?
Pati Jinich
May 11
Of course Erica! Roasting them will give to this recipe an additional layer of flavor, go for it 😉
Erica
May 05
Hi Pati,
Love your recipes and your show! Could the tomatillos and garlic in this recipe be roasted in the oven instead of boiled?
Pati Jinich
May 11
Absolutely yes! It is actually a great idea Erica 😉
Susan
Apr 15
Hi Pati🙋,
This is my very first time cooking Green Enchiladas, I wanted to learn how to do them and Thanks to you I did! Your instructions were easy to follow and They were a hit!
Thank you once again😀🌼🌺
Oh and I love love love your show!
Pati Jinich
Apr 16
Thanks Susan for the kind words! Love to read that the Enchiladas were a success. Stay tuned because the new Season of the show will be out in the fall 😉
Jamie Walters
Mar 25
Everytime I make your recipes I fall in love with Mexican food even more. Thank you so much for sharing your recipes you have a gift.
Pati Jinich
Mar 26
Thank you Jamie, that is very kind of you!
Reg
Jan 30
Adore you and your wonderful cooking! Thank you Pati
Susanita Garcia
Dec 19
Came across your show about 3 months ago. The best discovery ever! I have been taping them and so far I have 23. I am watching them for all the great recipes you have and how you present the history of the dishes. l love your style! I have wished for a Mexican food show, exactly like this, for a very long time not being completely satisfied with others I have seen through the years. Yours is perfect-the best! Love your on-location trips. Wonderful! I plan on making these enchiladas verdes tonight for a young man (Leonel) who just came from being in the hospital for 3 weeks (as well as his large family). When I asked what he would like upon arriving home he requested enchiladas verdes. Thank you so much!
Pati Jinich
Dec 19
Oh I hope Leonel is doing better, and that everyone enjoys the enchiladas, Susanita. And thank you so much for all of the kind words!
Julia Perez
Dec 11
Que rico! I only made the tomatillo sauce and not the enchiladas. I really enjoyed this sauce and plan on making it often. Pati, it is a pleasure to watch you interact with people on your show and of course watching you cook. I feel like I’m right there with you in your kitchen. I could talk to you for hours about cooking; and I’m not a talker. =) Keep up the good work and enjoying life!
Pati Jinich
Dec 11
Aw thank you so much, Julia!
Tannica Delatorre
Nov 30
I absolutely love this recipe I would never go back to can salsa again
Pati Jinich
Dec 02
Yay!
Andi
Oct 30
Pati,I love😍your show!!I am going to try this recipe and your tomatoe bean soup recipe this week.I am so excited for this!Thank you for sharing your recipes with us.
Pati Jinich
Oct 30
Yay! Enjoy all of the recipes, Andi.
Lynn
Oct 12
Hola Patient,
I love the recipe and so does my family. I used a short cut, canned tomatillos, and it turned out great.
Pati Jinich
Oct 12
That’s awesome that everyone loved the enchiladas, Lynn.
Priscilla Garza
Sep 23
Hi Pati — I absolutely love all your food and reminds me of my childhood! All your recipes are amazing and a huge hit with my family and friends! Quick question regarding these enchiladas…Can I fully assemble these ahead of time and then bake them the following day? Or is it better to roll up the enchiladas the day before, then add the sauce the following day and bake?? Any advice is greatly appreciated.
Pati Jinich
Oct 19
Thank you so much Priscilla! And you can make the whole thing the day before and then just bake it.
David & Cindee Spencer
Sep 17
Pati,
Just wanted to drop a line and let you know my husband and me watch your show every chance we get and love it! You are the topic of conversation at supper on many nights at our house. We are constantly discussing and deciding what to try next. You need to come on over to Nashville! Tennessee LOVES Mexican food.
Pati Jinich
Sep 20
Oh I would love to get to Nashville soon, David and Cindee! In the meantime, I hope you are enjoying many new recipes.
Robin
Aug 11
I saw Hatch chiles today in the market so I brought them home and roasted them. I’m going to substitute the serrano chiles for the serrano chiles. Hoping it works out.
Pati Jinich
Aug 13
Enjoy the Hatch chiles, Robin!
Yvette Herrera
Jul 19
I absolutely adore you and your show and I watch every chance I get! What I also love are your family values, and the pride in your culture and heritage that you display!!! We need more of that these days! Bless you and your family Patti!
Pati Jinich
Jul 22
Thank you so much, Yvette!
Lygdda Anthony
Jul 10
I will like to go to your show and learn how to cook a few of your great recipes!
What a dream come true 🙂
Pati Jinich
Jul 10
Have lots of fun cooking, Lygdda!
Marti
Jun 12
Pati, I watch you show every day it’s on. I have made so many of your recipes and they are all wonderful! Thank you!
Pati Jinich
Jun 17
Aw thanks, Marti.
Natalie
Jun 12
I can’t wait to try this recipe! I LOVE your show, and after a recent trip to Mexico City, have a deeper appreciation for it and you! Thank you for sharing your love for Mexican cooking and culture. 🙂
Pati Jinich
Jun 18
Oh thank you for your lovely comment, Natalie.
Cindy Lantz
Jun 09
First recipe that I’ve tried with Pati .
I watch her all the time .
Love, love, love this green Verde sauce with the chicken enchiladas.
Thank you Pati
Pati Jinich
Jun 10
So glad you tried your first recipe, Cindy!
Elizabeth Pecknold
Apr 27
Is it better to roast the tomatillos, garlic and chili before it is blended with the other ingredients?
Pati Jinich
May 02
I like to boil them first, but go for it, Elizabeth!
James Crow
May 22
I like to roast them and get some of the char in the sauce
MONICA EVANS RAMIREZ
Dec 29
Hi Pati
Just made these for my husband. He is a tough critic he is from Nuevo Leon and thinks he knows it all around the kitchen….he loved them!!! Thank you as it will be a regular dish in our house
Pati
Jan 01
I love hearing that it will be a regular dish in your house, Monica!
Thomasa
Nov 21
What is the cooking liquid?
Pati
Nov 22
It’s the water used to boil the tomatillos and garlic cloves.
Hilda
Oct 04
Hi Patti, are tomatillos slightly toxic if raw? I was thinking of pureeing all the veggies raw and pouring it over the enchiladas right before they go in the oven to save time.
Pati
Oct 05
Raw tomatillos are delicious! I eat them in all sorts of dishes like these skewers http://patijinich.com/pati_2020/recipe/watermelon-tomatillo-and-mozzarella-skewers-with-lime-honey-vinaigrette/ or salads http://patijinich.com/pati_2020/recipe/summertime_watermelon_tomatillo_salad/
Brandon
Jul 02
I just made these for my best friend’s family. I added some lime juice and Cajon to the chicken, and we loved them. Thanks, Pati!
Pati
Jul 06
Super!
Lana Henman
May 03
Can you freeze chicken enchiladas that have a cream sauce?
Megan
Apr 21
I just used this recipe to make chicken and white bean enchiladas and they were amazing. This is a great recipe and very easy to execute! I look forward to trying more of your recipes in the future!
Pati
Apr 22
Thank you!!
Michelle Ferguson
Apr 11
These enchiladas look so good! Can’t wait to try this recipe.
I love watching you show Pati,you are an amazing cook!
Joanna Hawkins
Feb 08
I just made the sauce in preparation for enchiladas (I like to make spinach and mushroom enchiladas, although the chicken ones sound delicious). I’m so excited!! The sauce is amazing. Thank you so much for sharing!
Pati
Feb 09
Thank you for trying my sauce, Joanna! Would be lovely with spinach and mushrooms or chicken!!
Bryan Rawlinson
Jan 27
Hi Pati… I made these while making a couple of other dishes. I cooked my own chicken in the way some might for tortilla soup. I browned it first, then put it in the left over tomatillo water with half an onion, covered it and cooked it for 20 minutes over medium heat. After I shredded it I added a pinch of salt and pepper and zested a medium lime over the chicken. As i was assembling the enchiladas I thought, What if I’ve made these too tart. When we ate I found I hadn’t. The lime zest added a whole new dimension of awesome to this fantastic recipe. Thanks for posting it.
Brian
Jan 05
This dish seems to be the biggest hit with the family. Thanks, Pati!
Liz
Nov 12
Thanks for sharing your recipe! After reading all the great reviews, I was excited to try it, but my sauce came out kind of… sour. Since it’s pretty much just tomatillos with a touch of onion and other things, I’m wondering if it’s to do with the tomatillos I chose? They looked like the pictures, but I’m definitely not a tomatillo expert! Or is the sauce supposed to taste sour (and not like much of anything else)? It doesn’t taste like the enchilada sauce I’ve had anywhere across the US, or in Mexico City, where I used to live, which makes me think maybe there’s something wrong. Then again, different regions, different flavors. What do you think? Thanks for your advice, and for sharing your recipes!
Pati
Nov 14
Hola Liz, Thank you for trying my recipe! It may have been the batch of tomatillos. I like to peak under their husks in the store to make sure they are really fresh and a nice bright green. You can also try cooking the tomatillos a little less next time — just until they begin to change from bright green to pale green.
Liz
Nov 17
Thanks for your advice Patti! Sounds like sour isn’t supposed to be the main flavor, so I will get myself back to the store with someone who knows tomatillos better than me, try your tip about shorter cooking time and try it again soon!
Fatima White
Sep 14
Hi Patti, I really enjoy your cooking style because it is authentic.
I would like to try your green enchiladas but would like to know what is a good type of tortilla (ingredients wise) to make them.
I have tried making enchiladas before and the tortillas break which is really bad when cooking for my relatives or company.
Please recommend which tortillas work best.
Thank you,
Fatima
Pati
Sep 14
Fatima,
Thanks! I like Mission and El Milagro as well, but depending on where you live, there may be different brands. Try a few, and see which you like best. Remember before you stuff and roll them you have to either pass them through very hot oil quickly or heat them in a skillet, so they will be malleable.
Judi
Sep 18
I have found Romero brand the best. They don’t fall apart and are also great for tacos. Mission tend to fall apart. There is also a brand Guerrero. Not as good as Romero.
ana
Sep 01
I made these last night I just made the sauce extra spicy and added shredded Monterey jack cheese inside and a bit outside before baking they were delicious I want more 🙂 they were so easy. Made two batches
Pati
Sep 01
yum!
Jen
Aug 22
Hola Pati!
I just made the green sauce for the enchiladas verdes and I’m in tears… the aroma brought me back to my childhood and warmed my heart. I come from a Mexican-American family from San Diego and I currently live in Vermont; authentic Mexican food can be hard to find. I did, however, find freshly harvested tomatillos from a local farmer. I plan on going back to his farmstand to buy him out of his tomatillos! I’m planning on making a ton of enchilada verde sauce to freeze for winter. Can you suggest the best way to do this? Muchisimas Gracias!!!
Pati
Aug 22
Hola Jen, So happy to hear the salsa verde brought back good memories! Just make sure the salsa is sealed very tight in a tupperware or zip lock bag when you freeze it & give plenty of time for it to thaw before eating.
NK
May 05
Hello! I decided to try to make salsa verde and enchiladas for the first time ever tonight. I used your recipe and the results were amazing!! I live in Mexico City, and I swear these enchiladas are just as good, if not better than, the ones made at my local lonchería.
Luke
Mar 31
Hi Pati, i have a quick question.. i recently tried making Flautas at home and had alot of trouble rolling my white corn tortillas.. they always broke on me and i was never able to get a good one..
After reading this article, i am wondering if i would be better off doing the same as you have here with making your enchiladas, by passing the tortilla through hot oil before rolling them up?
Thanks in advance,
Luke
Gabriela Jimenez
Jul 06
Heat your tortillas in a skillet or a comal. A lazy way the microwave. Not highly recommended , but I can not lie I have done it. Once warmed the tortillas, tightly roll your taquitos. And when you deep fry, place the seam part down so that will fry first.
Hope that helps!
Kelly
Mar 31
Where can I buy fresh tomatillos in london?
Pati
Apr 01
Can you call the grocers of the stores where you buy? Calling and asking is the way to find out…
Lumpy
Nov 24
For whatever it’s worth, Tomatillos are relatives of the tomato, and can be grown in any home garden where tomatoes are grown…
Natali Magana
Nov 21
Hello Pati!
Just like everyone else I LOVE your show Well, i’ve only seen one episode but I’m sure if I were to see more I would still love your show. Lol. I tried this and the sauce was as easy as 1 2 3! I forgot to simmer the sauce Lol. The sauce had a wonderful kick to it since i didnt cook it. I added reg sour cream, queso fresco and garnished with white mexican onions. My boyfriend approved Cant wait to try it again with the cooked sauce. Thank you for an awesome recipe. Its definately a keeper just like you!xoxo natali from so.california
Pati
Nov 21
Hi Natali, So happy you found the show!! Thank you for trying the enchiladas. Let me know if you ever have any questions about the recipes.
Mark
Jun 29
This recipe came out so well. So delicious – thanks for sharing your culinary genius with us. I need to buy your cookbook!
Pati
Jun 30
Gracias Mark!
Jessica
Mar 14
I love your blog! I love your show! I’ve made you pickled jalapeno recipe and my husband loves them! No more salty canned jalapenos!
I wanted to share this because I’ve always had a hard time with heating tortillas for enchiladas in oil. I alway break them with the tongs trying to get them out, or burn my fingers, and I hate dealing with the oil cleanup afterwards. I found a way to make the enchiladas without having to heat up a large amount of oil. I bought one of those bottles you can fill with oil and pump to spray it. I heat up a comal and spray the tortilla on each side with the oil enough to coat it and heat them on the comal. I stack them up and when I’m done I flip the whole stack over. They are soft and rollable and absorb the sauce well! I will definitely try this recipe next time I make them.
Pati
Mar 14
Thank you, Jessica!!
brenda
Jan 20
Holy cow that was awesome.I just made this dish for the family,nothing but praise.
Pati
Jan 24
Brenda, That’s great to hear!! Thank you for letting me know how they turned out!
Lynnita
Feb 12
Okay Pati. We have been patiently waiting. And now it is 2012….so….WHEN will your cookbook be out? Where to buy? We love you!
Pati Jinich
Feb 13
Thank you so much Lynnita! The manuscript is finished, and publishing it is taking longer than I thought. The book is in production now and will be out early 2013. I will keep you posted!
Michael Cowart
Dec 27
Great show.
Best thing is – your recipes actually work!
I’m a light-weight when it comes to heat though, but I just substitute a pasilla or aneheim chili for serrano or jalapeno and it works great for me.
Thanks, and keep it going.
Pati Jinich
Jan 02
Thanks and great idea Michael! I believe its best to adjust any recipe to your own liking and can use mine as an inspiration for your own creativity 🙂
beth
Oct 25
Hola pati, These enchiladas verdes taste the best. Can you tell me why though the green sauce was alittle acidity>
Pati Jinich
Oct 25
Beth, it may have been the tomatillos themselves. Sometimes they are more acid than others. They tend to be less acid, when they are fully ripe and shinny green…
Drew Olsen
Oct 09
Pati,
I lived in Southern California for many years and fell in love with traditional Mexican cuisine. Moving back to the Northeast has made finding traditionally prepared dishes a challenge so I’ve been learning to do it myself.
But, seeing your show for the first time yesterday, I was blown away. Went right out and got a big bag of tomatillos!
The show is great and I can’t wait to catch it again. Website is awesome. I’ll be in line for your cookbook with all the others commenting here.
Thank YOU!!
Elvia
Oct 01
Hi Pati,
We just finished watching your show for the first time and absolutely loved your cooking style and passion. We are looking forward to cooking your Chicken with Chipotle and Piloncillo tomorrow, Sunday. Do you by chance plan to include a Capirotada recipe or caldo de fideo recipe on a future show? Both are food comforts from our childhoods. We look forward to watching many more of your tv shows. Gracias, Elvia.
Pati Jinich
Oct 03
Hola Elvia, Thank you so much for your lovely comments! I love receiving requests and will look into featuring these two recipes in upcoming seasons. 🙂
emma cardenas
Aug 31
thanks for the recipe.. I have been looking for an enchilada recipe that I prove to my husband (mexican) that i can cook him out of the kitchen.. can’t let him win this won…
Terri
Aug 30
Hi Pati,
I absolutely love your recipes and show! You have opened up my desire to cook more authentic mexican food via your recipes and will in the future purchase your cookbook/s. Thank you for your attention and opening up this avenue for all of cooks who desire to increase our desire to cook new foods. You are absolutely fabulous. Don’t ever stop airing and cooking and teaching us how to cook the foods that You LOVE!!!
~Sincerely,
Terri
Emma
Aug 14
My husband and I love your show, i tried one of your recipe and my husband loved it. Can wait for your cook book. You are wonderful in the kitchen, congratulations!
Lynda
Aug 04
Hola Pati; I continue to watch your show and enjoy your way of making something I would have thought so complex so easy. The use of the fresh ingredients makes my mouth water. Tonight we are having your Street Corn. I can’t hardly wait. I love the guacamole recipe and to be honest I love all the dishes you cook. Today aired the show about the Mexican Revolution and the Cowboys and their food. My DH can’t wait for me to make some of the dishes. I have grown to love this food more the Tex-Mex style but you bring it all together in your show. Thanks so much for your wonderful presentations. When you get that recipe for the Semita de Neuz I would absolutely LOVE LOVE LOVE it. It is one of my obsession foods. So the sooner the better. Again thanks so much for your wonderful recipes and your presentations they are both a joy to watch and delicious to make.
Thanks,
Lynda
Pati Jinich
Aug 12
Lynda, Your comments made my day! You are incredibly sweet and generous with your words! Did you get a chance to make the street corn? It is one of my favorites, and for m e it always brings back warm memories of my home. I’d love to hear how it went! Keep cooking. One of my favorite parts of cooking is stumbling upon a new dish, or flavor that you realize you adore. It is always a treat when that happens. I hope you continue to enjoy each and every dish. I will do my best to get more delicious recipes your way 🙂
Lucille
Jul 30
Dear Pati,
I love your show and the recipes that you present on PBS. Looking
forward to your book and your email news.
Thanks,
Lucille
Emerald
Jul 27
I have been lurking here trying to decide which dishes to try. They all look sooooo delicious! I’m married to a wonderful hispanic man (dad & grandparents are from Mexico, but he was born in the U.S.) and I love to try and cook Mexican food for him. Your website has helped me so much! Thank you for sharing your recipes with us! It’s such a joy to learn from you!
Pati Jinich
Jul 27
Hola Emerald, I know I am biased, but I think many of the dishes are tasty! I so hope you continue to enjoy the website and the recipes provided. There are so many flavors and textures to explore with Mexican cooking. I truly thank you for your support!
Rosibel
Jul 12
I made the tomatillo mermelada and it was so good!
Thank you for sharing it. I look forward to watching your shows and continue making more food.
chuck (don carlos) de florida
Jul 06
Hola. I love the simplicity, and authenticity. Your show on “Create” channel stopped me in my tracks, and it makes me want to go back to Oaxaca!
Best of Luck with your show!
Pati Jinich
Jul 13
Hola Chuck, I’m so happy you have enjoyed the show! I promise more good things to come!
vereniz
May 23
love, love ,love your show please let me know when you have a cookbook i really enjoy watching your show ….
Pati Jinich
May 27
Hi Vereniz, I am working to get my cookbook ready as fast as I can… I’ll let you know as soon as it’s finished! Thanks for asking about it!
Nita
May 21
Ms Pati,
u r a lovely lady and i enjoy watching u cook your yummy recipes
they remind me so much of mi abuelas recipes when i used 2 help her in the kitchen
once u have your cookbook ready, please do let us know; i will run 2 the store 2 buy it
4 now i print the recipes on the website
Teresa
May 20
May 20, 2011. Patti, I am first-born Mexican American but I love and enjoy cooking Mexican food. However, I don’t know many authentic receipe other than Rick Bayless. I love the information you shared with the audience especially about the pure brown sugar. Whenever I saw the cone, I thought it was candy. Thanks, for educating me. Teresa
meghana
May 20
Hi pati
I love your show and the recipes. I totally understand your approach to food and how easy you make it for all. Keep up the good work.
Alexandra
May 19
I seen your show and I loved it!!
I love how simple you make it
and I actualy can follow and understand
Thank you
Kara Kirk
May 15
Hey Pati,
I was wondering if you have a cookbook out? I came across your show on PBS and fell in love with the recipes you were making.
Kara
Pati Jinich
May 17
Hola Kara,
Thanks so much for asking about my cookbook! I’m actually still working on it, and it should be out by 2012. I’m getting it to you as fast as I can! It makes me so happy that you are loving the recipes!
TRISH
Sep 30
HI PATI,
I ABSOLUTELY LOVE YOUR SHOW BUT I DON’T SEEM TO GET IT EVERYDAY.
YOU ARE SO SWEET. I AM HISPANIC, BUT I DID NOT LEARN HOW TO COOK THIS WAY. IT’S A LONG STORY, BUT I DO KNOW THAT YOU ARE AUTHENTIC IN EVERY WAY. I CAN ALMOST TASTE THE FOOD THRU THE TV. IT’S JUST HARD TO GET THE RECEIPES DOWN, I SEEM TO MISS TECHNIQUES THAT YOU OFFER. I CAN’T WAIT FOR YOUR COOKBOOK TO BE RELEASED. KEEP UP THOSE TASTY RECEIPES. THANKS TRISH
Renata
May 11
NO COMMENTS???!!! These are one of the top ten at home for breakfast!!! I don’t bake them though (but will try it) Visiting your blog makes me sooo hungry! un abrazo.