Chicken Enchiladas Verdes

Introduction

Enchiladas verdes are the tangy, vibrant cousin of their red sauce counterpart. Corn tortillas are stuffed with juicy shredded chicken, rolled tightly, then blanketed in a bright, herbaceous tomatillo salsa verde and plenty of melted cheese. The tomatillo sauce — roasted until charred and blended with jalapeños and cilantro — provides a complexity that's impossible to resist.

Why You'll Love It

• The roasted tomatillo sauce is tangy, fresh, and addictively good
• Shredded chicken stays incredibly moist under the sauce
• Simple enough for a weeknight but impressive enough for company

Ingredients

• 1½ lbs Tomatillos, husked and rinsed
• 2 Jalapeño peppers
• 1 small White onion, quartered
• 3 cloves Garlic
• ½ cup Fresh cilantro
• 1 tbsp Lime juice
• 3 cups Shredded cooked chicken
• 12 Corn tortillas
• 2 cups Shredded Monterey Jack or Oaxaca cheese
• ½ cup Sour cream
• ¼ cup Chicken broth
• 2 tbsp Neutral oil
• To taste Salt

Equipment

• Sheet pan for roasting tomatillos
• Blender
• 9×13 baking dish

Instructions

1. Roast the tomatillos — Place tomatillos, jalapeños, onion quarters, and garlic on a sheet pan. Broil 5-7 minutes until charred and blistered. Flip and broil another 3-4 minutes.
2. Blend the salsa verde — Transfer roasted vegetables to a blender. Add cilantro, lime juice, broth, and salt. Blend until smooth. Taste and adjust — it should be tangy and slightly spicy.
3. Warm the tortillas — Heat oil in a skillet. Briefly fry each tortilla for 10 seconds per side to make them pliable. Drain on paper towels. Alternatively, wrap in damp paper towels and microwave 30 seconds.
4. Assemble the enchiladas — Spread ½ cup salsa verde on the bottom of a 9×13 dish. Fill each tortilla with shredded chicken and a pinch of cheese, roll tightly, and place seam-side down. Pour remaining sauce over the top. Sprinkle with remaining cheese.
5. Bake — Bake at 375°F for 20-25 minutes until cheese is melted and bubbling. Top with sour cream, extra cilantro, and diced avocado.

Tips

• Charring the tomatillos under the broiler is essential — it mellows their acidity and adds smokiness.
• Don't overfill the tortillas. 2-3 tablespoons of filling per tortilla is perfect.

Variations

• Enchiladas Suizas: Blend cream into the salsa verde for a richer, creamier Swiss-style sauce.
• Vegetarian Enchiladas: Fill with sautéed mushrooms, black beans, and roasted corn instead of chicken.

Storage

Fridge: Assembled enchiladas keep 3 days in the fridge.

Freezer: Freeze assembled but unbaked for up to 2 months. Thaw overnight before baking.

Reheat: Cover with foil and bake at 350°F for 15-20 minutes.

Nutrition (per serving)

• Calories: 420 kcal
• Fat: 20 g
• Carbs: 30 g
• Protein: 32 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 640 mg

FAQ