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Home » Recipes » Most Popular Recipes

Chicken Enchiladas Verdes

May 12, 2022 by Lisa Goldfinger 31 Comments This post may contain affiliate links

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These irresistible Chicken enchiladas verdes are filled with tender shredded chicken and vibrant green salsa, and smothered in melted cheese. The homemade roasted tomatillo salsa verde is what sets these chicken enchiladas apart from the rest. Mexican food doesn't get any better than this!

These enchiladas go really well with black beans and rice and this leafy green salad or this one. Don't forget to serve the extra salsa verde on the side!

Two chicken enchiladas verdes on a plate, topped with sour cream, red onions and cilantro

I can always count on Mexican food to make everyone happy at the table. From simple fish tacos to hearty chili con carne, the Mexican recipes on this site have what it takes to wow the crowd.

These chicken enchiladas verdes are one of my all time Mexican favorites. They are everything you love about chicken enchiladas, with the addition of an incredibly flavorsome homemade roasted tomatillo salsa verde that takes this dish from delicious to extraordinary.

Chicken Enchiladas Verdes Ingredients

Here's an overview of the basic ingredients you need to make these chicken enchiladas verdes. See the recipe card below for precise ingredients and amounts.

  • Homemade Roasted Tomatillo Salsa Verde (more details below)
  • Shredded cooked chicken, roasted, sautéed, poached or rotisserie
  • Sour cream
  • Cotija cheese, shredded
  • Mild cheddar or Monterey Jack cheese, shredded
  • Corn tortillas

Homemade Roasted Tomatillo Salsa Verde

As I said before, the homemade salsa verde is what makes these chicken enchiladas extra special. And the good news is, it's not hard to make. You'll need a rimmed baking sheet to roast the veggies and a blender or food processor to puree them. For ingredients, you'll need fresh tomatillos, a white onion, a couple of jalapeños, garlic, and cilantro. 

The main ingredient in this salsa verde, and other Mexican green sauces, is tomatillos. Tomatillos, sometimes called husk tomatoes or Mexican tomatoes, are bright green shiny fruits encased in papery husks. They have a wonderful tart, fruity and tangy flavor. Look for them in the produce section of the grocery store. 

tomatillos

Tomatillos have to be cooked in order to make tomatillo salsa, or salsa verde. Cooking tomatillos softens them and mellows their sour flavor to the perfect tanginess. 

To cook the tomatillos, you can either boil them, cook them on the stovetop, or roast them in the oven. Although most salsa verde recipes call for boiling the tomatillos, I prefer to toss them with a little olive oil and roast them, along with onions and jalapeños. Roasting adds a delicious charred flavor to the salsa!

two overhead images, firstof a glass bowl filled with tomatillos, sliced white onion and halved jalapenos, then the veggies are spread onto a baking sheet.

Chicken Enchiladas Verdes is a beloved Mexican recipe but it's the roasted tomatillo salsa that takes it over the top! Chicken, cheese, corn tortillas + roasted tomatillo sauce = super delicious! | panningtheglobe.com

Once you've roasted the tomatillos, onions and jalapeños, add them to a food processor along with raw garlic and fresh cilantro, and puree. The combo of the charred roasted veggies along with the fresh herbs and garlic makes for an outstanding salsa verde.

two overhead pics of a food process. The first one shows salsa verde ingredients, the second shows the pureed salsa verde.

How to make Chicken Enchiladas Verdes

  • Start by making the filling - mix the shredded chicken with a cup of the salsa verde, the shredded cotija cheese and a couple tablespoons of sour cream. 
  • Next spread about a cup of the salsa verde in the bottom of a roasting pan.
  • Place about ¼ cup of the filling on a corn tortilla, roll it up and place in the roasting pan, seam side down. Repeat with the rest of the tortillas.

photo montage: first a glass bowl filled with shredded chicken, salsa verde, sour cream, and shredded cheese, next shows the all the ingredients in the bowl mixed, next shows a corn tortilla with some of the mixture being set down by tongs.

overhead shots: first shows salsa verde being spread into the bottom of a white roasting pan, the second shows the roasting pan filled with rolled up chicken enchiladas

  • Top the filled enchiladas with more salsa verde and the shredded cheddar or jack cheese.
  • Bake the chicken enchiladas in a 350ºF oven for 20 minutes, until they are hot and the cheese is melted.

overhead shot of a white casserole dish filled with a dozen rolled chicken enchiladas topped with salsa verde and shredded cheese

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE

  • What if I can't find fresh tomatillos? If you can't find fresh tomatillos...don't worry. You can make a delicious homemade salsa verde with canned tomatillos. But don't roast the canned ones. Roast the other vegetables - the onions and jalapeños - and pop them into the food processor with the canned tomatillos and the rest of the salsa verde ingredients. 
  • Can I skip the homemade salsa and make these with store bought salsa verde? Yes, you can make chicken enchiladas using store-bought salsa verde. They won't have quite the depth of flavor as they would if you made them with homemade salsa verde, but they will still be delicious.
  • How do I roll the enchiladas if my corn tortillas are stiff? Corn tortillas are often stiff and they break when you try to roll them. There are many methods for softening them. The one I like best is to heat up a skillet and press each tortilla onto the hot surface, one at a time, for about 10 seconds per side. Then stack the warmed tortillas and wrap them in a clean dish towel. They'll be nice and pliable and perfect for rolling up.

Chicken Enchiladas Verdes with Roasted Tomatillo Salsa | Panning The Globe

  • Serve these chicken enchiladas with festive topping. My favorites are thinly sliced red onions, sour cream, chopped cilantro and extra salsa verde. You might also consider guacamole as a garnish and, for those who like extra heat, sliced jalapeños.

If you have extra time, try making this recipe with homemade corn tortillas.

If you like enchiladas verdes, be sure to give these vegetarian enchiladas verdes a try.

Here's the Chicken Enchiladas Verdes Recipe. If you make this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

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Chicken Enchiladas Verdes is a beloved Mexican recipe but it's the roasted tomatillo salsa that takes it over the top! Chicken, cheese, corn tortillas + roasted tomatillo sauce = super delicious! | panningtheglobe.com

Chicken Enchiladas Verdes


★★★★★

5 from 10 reviews

  • Author: Lisa
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
Print Recipe

Description

Chicken Enchiladas Verdes with homemade roasted tomatillo salsa. An extra special version of a Mexican classic!


Ingredients

Units Scale

For The Salsa Verde 

  • 2 pounds tomatillos, husked and rinsed, 10-14 tomatillos, depending on the size
  • 1 medium white onion, peeled and cut into 8 wedges
  • 2-3 jalapeño peppers, stem end cut off. If you don't like a lot of heat, slice them in half lengthwise, and remove the seeds and white pith
  • 1 tablespoon olive oil
  • 1 cup roughly chopped cilantro leaves and tender stems (remove thick stems), plus more cilantro leaves for garnishing
  • I tablespoon finely chopped garlic (2-3 large cloves)
  • ½ teaspoon kosher salt

For The Enchiladas

  • 12 6-inch soft corn tortillas (or make your own corn tortillas)
  • 3 ½ cups shredded cooked chicken, about 1 ¾ pounds. (Here's how to make homemade poached chicken )
  • 2 tablespoon sour cream, plus more for garnishing
  • 4 ounces Cotija cheese, grated
  • 6 ounces grated cheddar or jack cheese

Toppings

  • ½ small red onion, very thinly sliced
  • Chopped cilantro
  • Sour cream

Instructions

  1. To make the salsa verde, preheat oven/griller on high. Place oven rack 6"/15cm from the heat source. In a large bowl toss tomatillos, onion and jalapeños with 1 tablespoon olive oil. Lay them out on a rimmed baking sheet and broil/grill for 7 minutes or until there are some brown, charred spots on the tomatillos. Lower temp to 400F/200C. Turn the tomatillos over with tongs. Cook for another 7 minutes, to soften. Cool on the baking sheet for 10 minutes or so, then put roasted vegetables and any accumulated juices into the bowl of a food processor. Add cilantro, garlic and salt. Pulse several times until you get your preferred consistency. I like my salsa a bit chunky. You should have about 4 cups of salsa.
  2. Set oven to 350F/180C. Spread 1 cup of salsa verde into the bottom of a large rectangular casserole or baking dish. In a large bowl combine shredded chicken with 1 cup of salsa verde, 2 tablespoons of sour cream, and 4 ounces Cotija cheese.
  3. Roll the Enchiladas: Put ¼ cup of the chicken mixture on one end of a tortilla, roll it up tight and place it seam-side down in the baking dish. Repeat with all of the tortillas. Spoon a cup of salsa over the tops of the enchiladas, using the back of a spoon to spread the salsa over all exposed surfaces. Sprinkle grated cheddar cheese on top. Bake for 15 to 20 minutes, until cheese is melted and enchiladas are heated through.
  4. Serve with sour cream, red onion, cilantro leaves and remaining salsa

Notes

What kind of chicken to use for enchiladas - Any cooked shredded chicken will work well in this recipe - white meat or dark: homemade poached chicken, rotisserie chicken, roasted chicken, or pan-seared chicken.

How To Soften Stiff Corn Tortillas -  If you can't find soft corn tortillas, you might find that your tortillas are stiff and hard to roll. Here's my favorite method for softening them. Heat a skillet (preferably cast iron) over medium high heat. Place a tortilla in the skillet, pressing it against the pan with a spatula, for about 10 seconds per side. Repeat with remaining tortillas, stacking them and draping them in a clean dish towel, as you go.

Make this recipe with store-bought salsa verde -  For a quicker version of this recipe, you can skip the homemade salsa and use 4-cups of store-bought salsa verde. The enchiladas will not have quite the same depth of flavor as they have with the homemade salsa verde, but they will still be very delicious.

This post was first published on August 22, 2014. It was updated and refreshed on May 12, 2022 with a few additional details and photos added to the post and an instructional video added to the recipe card. The same delicious recipe!

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Category: Main dish
  • Method: bake
  • Cuisine: Mexican

Keywords: chicken enchiladas verdes, Mexican chicken enchiladas verdes, Chicken enchiladas with roasted tomatillo salsa

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

 

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Filed Under: All Recipes, Chicken, Entertaining, main course, Mexico, Most Popular Recipes, North America Tagged With: gluten-free

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tori

    March 12, 2023 at 3:43 pm

    This recipe is awesome! I cheat a little bit and buy tomitilla salsa from Aldi that is amazing. (Frontera brand). I also use boneless chicken thighs and cube them (not a fan of shredded). I also add in homemade Pico (tomato/bell pepper/onion/cilantro/jalepeno/salt/cayenne pepper/dash of lemon and lime juice). Everyone loves this recipe:)

    ★★★★★

    Reply
  2. Alcyone Gallo

    August 25, 2022 at 5:26 pm

    The homemade salsa verde is the way to go! Super easy. You can poach the chicken while you work on the sauce, super easy. I like also that it was a lighter version. Some enchiladas are just smothered in cheese but this had a great balance. Will be making it again!

    ★★★★★

    Reply
  3. Celeste

    May 28, 2022 at 7:56 pm

    This has to be my all time favorite enchilada recipe. It was so easy to prepare. I did take a short cut and use a rotisserie chicken. Will definitely make it again.

    ★★★★★

    Reply
    • Lisa

      May 29, 2022 at 6:33 am

      Hi Celeste - Rotisserie chicken is a great idea - I'm so glad you enjoyed the enchiladas!

      Reply
  4. Allison

    January 12, 2021 at 3:34 pm

    Hi Lisa! I haven't tried these yet but have a question. I have always thought you are supposed to lightly fry tortillas in oil before rolling them- what do you think about this?

    ★★★★★

    Reply
    • Lisa

      January 14, 2021 at 11:20 am

      Hi Allison, adding oil to the skillet will get the tortillas a little browned in spots in addition to heating them and will probably enhance their flavor a bit. It's also the more traditional way to make enchiladas. I tend to lighten recipes where I can and I feel these enchiladas are wonderful without the added oil. But if you fry yours in oil first, I'm sure the enchiladas will be delicious - maybe even more so. Keep me posted!

      Reply
  5. Billy

    September 09, 2018 at 9:23 pm

    This looks so delicious. Cannot wait to try my hand at my own artichoke dip for the family!

    ★★★★★

    Reply
  6. Marie

    November 05, 2017 at 1:03 pm

    Can the enchiladas be frozen before cooking or should they be cooked 1st and then frozen?

    Reply
    • Lisa

      November 05, 2017 at 2:12 pm

      I think it's best to freeze them before cooking.

      Reply
  7. Dave K

    May 08, 2017 at 12:14 pm

    I made this last night and I'm eating some for lunch right now. It's really delicious! I love the roasted tomatillo salsa verde...very fresh and light. I used a combination of chicken breast and chicken thigh and tried these corn+flour tortillas that worked really well. 3 jalapenos, seeded, and it has lots of great flavor without too much heat. I never had Cojita cheese before, but I found it locally at the supermarket and it's very good. I will definitely make these again. Thanks for another great recipe!

    Dave

    ★★★★★

    Reply
    • Lisa

      May 09, 2017 at 8:45 am

      Isn't that salsa something? I'm so glad you enjoyed the enchiladas Dave - thanks for your comment.

      Reply
  8. Kristine

    January 06, 2017 at 9:31 pm

    If you buy the premade salsa instead of the tomatillos should I still roast the onion, jalapeño etc and just add it to the already made salsa? Or is it fine by itself?

    Reply
    • Lisa

      January 07, 2017 at 9:52 am

      If you buy the salsa verde you can just use it as is. It should have a good balance of flavors and it will make the cooking process super easy.

      Reply
  9. Paul

    August 29, 2016 at 10:51 am

    This is the second of your recipes from your site I have made. Your Riena Pepiada Arepas are awesome and I make them frequently. But this Enchiladas Verdes is outstanding! I was looking for a tasty recipe to take to a friends house and I made this exactly as you suggest. Oohs and Aahs around the table. Even my cilantro haters loved it!

    ★★★★★

    Reply
    • Paul

      August 29, 2016 at 10:55 am

      Forgot to mention, served the enchiladas with some spicy black beans and jasmine rice. A little carb heavy but heavenly 🙂

      ★★★★★

      Reply
    • Lisa

      August 29, 2016 at 3:44 pm

      That's so great to hear! I hope you keep making my recipes and enjoying them 🙂

      Reply
  10. Maggie Unzueta

    March 08, 2016 at 11:53 am

    Chicken enchiladas verdes... YUM! Definitely pinning this recipe for later. 🙂

    ★★★★★

    Reply
  11. Carol Stoltze

    February 23, 2016 at 7:24 pm

    I made Chicken Enchiladas tonight. So delicious and always a family favorite!

    Reply
    • Lisa

      February 24, 2016 at 1:58 pm

      Thanks Carol - I'm always really happy to hear that my recipes are enjoyed!

      Reply
  12. Deborah

    November 14, 2015 at 5:32 pm

    I just made these for dinner and they are so good! I subbed feta cheese because that's what I happened to have and I've been making my tortillas from scratch lately. It really doesn't take much more effort than reheating the store bought ones but the flavor and texture of homemade can't be beat Thank you for this super yummy recipe!

    Reply
    • Lisa

      November 15, 2015 at 8:23 am

      So glad you enjoyed them Deborah! You're inspiring me to make homemade tortillas next time!

      Reply
  13. flgirl

    August 31, 2015 at 8:03 pm

    Made these for dinner, they were delish! Thanks for sharing your yummy recipe, it's a keeper. 🙂

    Reply
  14. Carol Stoltze

    August 31, 2014 at 12:08 pm

    This recipe is a hit with my family. I made it for the second time last night and have a request to make it again soon!

    Reply
    • Lisa Goldfinger

      August 31, 2014 at 4:12 pm

      Hi Carol. I'm so glad to hear that your family likes the enchiladas! 🙂

      Reply
  15. Dian Stewart

    August 25, 2014 at 9:29 am

    What is Cotija cheese? Could you sub for Monterey Jack or something?

    Reply
    • Lisa Goldfinger

      August 25, 2014 at 10:16 am

      Hi Dian, good question. Cotija is a Mexican cheese that's fairly salty and that softens but doesn't really melt like cheddar or Jack. It's similar to feta. I would suggest using grated feta or feta crumbles as a substitute, if you want a the same kind of flavor and texture. But having said that, I bet the enchiladas would still be delicious if you use Monterey Jack or cheddar. L

      Reply
      • Rocky Moreno

        September 06, 2018 at 12:48 pm

        I am planning on making these for a work luncheon, is there an extra step I should wait for before reheating in the microwave or do you have any suggestions?

        ★★★★★

      • Lisa

        September 07, 2018 at 4:48 am

        Hi Rocky, I suggest you assemble the casserole and don't add the top layer of cheese and salsa and don't cook it at all. Just cover it with plastic wrap or foil and keep it in the fridge. When you're ready to heat it for lunch, add the salsa and cheese on top and heat it up in the microwave until the cheese is melted and the enchiladas are heated through. Enjoy!

  16. Beth Graham

    August 25, 2014 at 7:01 am

    I made these tonight! They were awesome - tomatillos have become one of my favorite foods!

    Reply
    • Lisa Goldfinger

      August 25, 2014 at 8:23 am

      I'm so glad you enjoyed them! I agree with you - tomatillos are the best!

      Reply
  17. Rachel (Rachel's Kitchen NZ)

    August 22, 2014 at 2:50 pm

    Oh, I love tomatillos - we get them fresh here in the summer and I often make a salsa with them - look the look of the enchiladas too.

    Reply

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