If you’re looking for the ultimate homemade Mexican comfort meal, this Authentic Mexican Enchiladas Verdes Plate is exactly what you need. This classic combination features tender chicken enchiladas smothered in a homemade roasted salsa verde, topped with melted Monterey Jack cheese, and served alongside traditional Mexican rice and creamy refried pinto beans.
Popular throughout central and northern Mexico, Enchiladas Verdes are known for their bright, tangy tomatillo sauce and comforting combination of soft corn tortillas, juicy shredded chicken, and melted cheese. Paired with homemade Mexican rice and refried beans, this complete plate delivers everything you love about authentic Mexican home cooking.
Whether you’re making Sunday dinner or feeding a crowd, this complete Mexican plate is guaranteed to impress.
Why You’ll Love This Recipe
Complete authentic Mexican dinner
Homemade roasted salsa verde
Tender shredded chicken enchiladas
Creamy refried beans
Traditional Mexican rice
Restaurant-quality meal made at home
Perfect for family dinners and gatherings
Recipe Information
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients:
For the Enchiladas Verdes
12 corn tortillas
3 cups cooked shredded chicken
3½ cups Monterey Jack or Oaxaca cheese, shredded
2 tablespoons vegetable oil
Homemade Salsa Verde
2 pounds (900 g) fresh tomatillos, husks removed
2 poblano peppers
2 jalapeño peppers
½ white onion
4 garlic cloves
½ cup fresh cilantro
2 cups chicken broth
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon vegetable oil
Authentic Mexican Rice
2 cups long-grain white rice
2 tablespoons vegetable oil
½ small onion, finely chopped
2 garlic cloves, minced
2 Roma tomatoes, blended
3 cups chicken broth
1 tablespoon tomato paste
1 teaspoon chicken bouillon
½ teaspoon ground cumin
Salt to taste
Homemade Refried Beans
3 cups cooked pinto beans (or two 15-ounce cans, drained)
2 tablespoons bacon grease or vegetable oil
½ white onion, finely chopped
2 garlic cloves, minced
½ teaspoon ground cumin
Salt to taste
½ cup bean cooking liquid or chicken broth
½ cup shredded Monterey Jack cheese (optional)
Optional Garnishes
Crumbled queso fresco
Mexican crema
Fresh cilantro
Diced white onion
Fresh guacamole
Lime wedges
Instructions:
Step 1: Prepare the Salsa Verde
Place the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet.
Broil for 8–10 minutes, turning once, until lightly charred.
Transfer the peppers to a bowl, cover, and let steam for 10 minutes.
Peel the poblano peppers and remove the seeds.
Blend together:
Roasted tomatillos
Poblano peppers
Jalapeños
Onion
Garlic
Cilantro
Chicken broth
Cumin
Oregano
Salt
Pepper
Heat the vegetable oil in a saucepan.
Pour in the salsa and simmer for 10–15 minutes.
Step 2: Prepare the Mexican Rice
Heat the oil in a saucepan.
Add the rice and cook for 5–6 minutes, stirring frequently, until lightly golden.
Add the onion and garlic.
Cook for another minute.
Pour in:
Blended tomatoes
Chicken broth
Tomato paste
Chicken bouillon
Ground cumin
Bring to a boil.
Reduce the heat to low.
Cover and cook for 18–20 minutes.
Let the rice rest for 10 minutes, then fluff with a fork.
Step 3: Prepare the Refried Beans
Heat the bacon grease or oil in a skillet.
Cook the onion for 4 minutes.
Add the garlic and cook for another minute.
Stir in the beans.
Mash using a potato masher.
Add the bean liquid gradually until smooth and creamy.
Season with cumin and salt.
For extra richness, stir in shredded Monterey Jack cheese just before serving.
Step 4: Assemble the Enchiladas
Lightly fry each corn tortilla in hot oil for 5 seconds per side until flexible.
Dip each tortilla into the warm salsa verde.
Fill with shredded chicken and a little shredded cheese.
Roll tightly and place seam-side down in a baking dish.
Repeat with the remaining tortillas.
Step 5: Bake
Pour the remaining salsa verde over the enchiladas.
Sprinkle generously with Monterey Jack or Oaxaca cheese.
Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbling.
Step 6: Assemble the Plate
Place two enchiladas on each plate.
Add a generous serving of Mexican rice.
Serve with creamy refried beans.
Top the beans with a little shredded cheese or queso fresco if desired.
Garnish with guacamole, Mexican crema, fresh cilantro, diced onion, and lime wedges.
Tips for the Best Mexican Plate
Roast the Tomatillos
Roasting adds a smoky depth and balances the natural tartness of the tomatillos.
Use Fresh Corn Tortillas
Fresh tortillas are more pliable and absorb the salsa beautifully.
Fry the Tortillas Briefly
This traditional step keeps the tortillas from breaking apart while preventing them from becoming soggy.
Shred Your Own Cheese
Freshly shredded Monterey Jack or Oaxaca cheese melts much better than pre-shredded varieties.
Make the Components Ahead
The salsa verde, rice, and beans can all be prepared a day in advance for easy assembly.
Serving Suggestions
Complete your authentic Mexican dinner with:
Fresh guacamole
Pico de gallo
Salsa roja
Homemade flour tortillas
Pickled jalapeños
Mexican street corn (Elote)
Agua fresca or horchata
Storage Instructions
Refrigerator
Store each component separately in airtight containers for up to 4 days.
Freezer
Freeze the assembled enchiladas (before baking) for up to 3 months.
Rice and beans can also be frozen separately.
Reheating
Bake enchiladas at 350°F (175°C) for 20 minutes until heated through.
Reheat the rice and beans gently on the stovetop or in the microwave with a splash of broth or water.
Frequently Asked Questions
Can I substitute chicken with beef?
Yes. Shredded beef, carnitas, or even cheese-only enchiladas are delicious alternatives.
What’s the best cheese for Enchiladas Verdes?
Monterey Jack, Oaxaca, Chihuahua, or Asadero cheese all melt beautifully and are commonly used in authentic Mexican cooking.
Can I make the salsa less spicy?
Absolutely. Remove the seeds from the jalapeños or use only one pepper for a milder sauce.
Can I prepare everything ahead of time?
Yes. Prepare the salsa, rice, beans, and chicken a day in advance, then assemble and bake the enchiladas just before serving.
Final Thoughts
This Homemade Mexican Enchiladas Verdes Plate is the perfect representation of authentic Mexican comfort food. Tender chicken enchiladas covered in vibrant roasted salsa verde and melted cheese are paired with fluffy Mexican rice, creamy refried pinto beans, and fresh guacamole to create a complete restaurant-style meal. Rich in flavor, simple to prepare, and rooted in traditional Mexican cuisine, this satisfying plate is perfect for weeknight dinners, celebrations, or anytime you’re craving homemade Mexican food. Every bite delivers the comforting flavors that have made Enchiladas Verdes a cherished favorite for generations. 🇲🇽🌮🧀🍚🥑
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