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.

Chicken enchiladas in green tomatillo sauce with melted cheese, sour cream, cilantro and radishes
  • Prep 30 min
  • Cook 35 min
  • Total 1 hr 5 min
  • Yield 6 servings (12 enchiladas)

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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.

Ingredients

Salsa verde

  • 1 1/2 pounds tomatillos, husked and rinsed
  • 1 to 2 jalapeños
  • 1/2 white onion, cut in chunks
  • 3 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro
  • 1 cup chicken broth
  • 1 teaspoon salt

Enchiladas

  • 3 cups shredded cooked chicken
  • 3 cups shredded Monterey Jack, divided
  • 12 corn tortillas, softened in a little hot oil
  • 1/2 cup sour cream or Mexican crema
  • Chopped cilantro and sliced radishes, for topping

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.

Tips

  • A good jarred salsa verde works in a pinch; you will need about 3 cups.
  • Remove the jalapeño seeds for a milder sauce.

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.

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