Enchiladas de Pipian Verde con Pollo (Green Pumpkin Seed Chicken Enchiladas)
Corn tortillas dipped in a creamy green pumpkin seed and tomatillo sauce, rolled around chicken and baked until bubbling.
Made with Pozole verde base and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.44 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Poach the chicken breasts in a pan of simmering salted water for 15 minutes, until cooked through. Lift out, cool slightly and shred.
15 min - 2
Heat the oven to 200°C (180°C fan). Pour your ready made pozole verde base (see the base recipe) into a wide pan and simmer for 10 minutes, until it thickens into a sauce that coats a spoon.
10 min - 3
Mix the shredded chicken with the chopped onion and a third of the sauce.
- 4
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 20 seconds each side so they bend without cracking. Dip each in the warm sauce, fill with chicken, roll up and place seam side down in a baking dish.
- 5
Pour the remaining sauce over the top and scatter with the queso fresco. Bake for 15 minutes until hot and bubbling.
15 min - 6
Drizzle with crema and top with the sliced onion and coriander.
Tips
- Warm the tortillas so they do not crack when you roll them.
- If the sauce splits, whisk in a spoonful of hot water off the heat.
- Make the filled dish ahead and bake just before serving.
Storing and freezing
Keeps in the fridge for 2 days. Reheat covered in the oven until steaming hot all the way through. Freeze before baking for up to 2 months.
Questions
Can I use shop bought corn tortillas?
Yes. Look for 100% corn tortillas, about 15 cm wide, and check the pack for gluten if you need it.
What is pipian?
Pipian is a Mexican sauce thickened with ground seeds, usually pumpkin seeds. The green pozole base has the same creamy body, so it works as an enchilada sauce.
Can I make them dairy free?
Yes. Leave out the queso fresco and crema and add sliced avocado after baking.
More made with pozole verde base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.