Chicken Enchiladas Verdes

Corn tortillas filled with shredded chicken and Monterey Jack, covered in a tangy tomatillo salsa verde, baked bubbly and topped with sour cream and cilantro. Serves 6.

Naturally gluten-freeVegetarian with swapsHigh-proteinNo added sugarFreezer-friendly

Contains: milk. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 35 min
  • Total 1 hr 5 min
  • Yield 6 servings (12 enchiladas)
  • Heat 🌶🌶 Medium
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Chicken enchiladas in green tomatillo sauce with melted cheese, sour cream, cilantro and radishes

Enchiladas verdes get their bright, tangy flavor from salsa verde, a green sauce of roasted tomatillos, jalapeños, onion and cilantro. Rolled around shredded chicken and cheese, they are lighter than red enchiladas and just as satisfying.

A rotisserie chicken makes them quick enough for a weeknight.

Instructions

  1. Roast the salsa ingredients. Broil the tomatillos, jalapeños, onion and garlic on a sheet pan 6 inches from the heat for 8 to 10 minutes, turning once, until blistered.
  2. Blend the salsa. Peel the garlic and blend everything with the cilantro, broth and salt until smooth.
  3. Fill. Heat the oven to 375°F. Toss the chicken with 1 cup of the salsa and 1 cup of the cheese. Fill and roll the tortillas and lay them seam side down in a 9 x 13-inch dish.
  4. Bake. Pour the remaining salsa over the top, sprinkle with the remaining cheese and bake 20 minutes, until bubbling.
  5. Serve. Drizzle with sour cream and top with cilantro and radishes.

Nutrition per serving (estimated)

520Calories
33 gCarbohydrates
6 gFiber
27 gNet carbs
41 gProtein
26 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeVegetarian with swapsNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • A good jarred salsa verde works in a pinch; you will need about 3 cups.
  • Remove the jalapeño seeds for a milder sauce.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat covered with foil in a 350°F oven for 25 to 30 minutes, until bubbling.

Questions about this recipe

What are tomatillos?
Tart green fruits in papery husks, related to tomatoes. They give salsa verde its tang.
Can I use flour tortillas?
Yes, though corn tortillas are traditional and hold up better under the sauce.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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