Green Enchiladas

Enchiladas Verdes


Preparation info

  • Difficulty


  • 4 to 6


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

If I had to pick ONE recipe to remember Mom by this would be it. This is Mom’s signature dish: delicious, spicy, stacked green enchiladas. We pile them flat and high, sometimes three and four tortillas high. After leaving home I craved her enchiladas verdes constantly and tried for years to duplicate them. Two ingredients make them uniquely her recipe, slow-roasted long green chiles and suero de sal (whey). The only place I know to get suero de sal is from Licon Dairy in El Paso, Texas. Buttermilk is a close second if I can’t get my hands on suero. The combination of the suero with green chiles gives this recipe its one-of-a-kind sabor. Feel free to enjoy these stacked or rolled (as pictured).



  • 12 Anaheim chiles, roasted and peeled
  • 2 tablespoons flour
  • 1 quart Suero de Sal (whey) or buttermilk, divided
  • Salt to taste
  • ½ cup crema Mexicana or sour cream
  • ½ cup canola oil for frying
  • 12 to 18 corn tortillas, preferably white corn
  • 1 pound shredded store-bought rotisserie chicken (optional)
  • cups white shredded cheese (Monterrey Jack, asadero, or Muenster)
  • 1 medium white onion, finely chopped
  • 2 green onions, chopped (optional)
  • 2 avocados, pitted, peeled, and sliced (optional)


In a blender combine the roasted and peeled chiles, flour, and half the suero or buttermilk and blend until creamy.

Pour mixture into large skillet and set over medium-low heat to warm. Add remaining suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons.

If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Assemble Stacked Enchiladas

In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turn once during frying. Drain on paper towels. Soften tortillas by soaking in chile sauce in skillet one at a time.

Place a chile-coated tortilla on a serving plate. Layer with some shredded chicken (optional), shredded cheese, and chopped onion. Top with another coated tortilla. Repeat layers for a total of 3 tortilla layers per serving. Serve stacks with a dollop of crema Mexicana or sour cream, some chopped green onion, and slices of avocado.

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