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 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 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!
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.
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.
- 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.
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.
- 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!Print