Chicken Enchiladas Verdes with Roasted Tomatillo Salsa

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! |

5 from 6 reviews

Shredded chicken, cheese, sour cream and roasted tomatillo salsa, all wrapped in corn tortillas and baked. An extra delicious version of a Mexican classic!



For The Salsa Verde

For The Enchiladas


  1. Make the salsa verde: Preheat oven to Broil. In a large bowl toss tomatillos, onion and jalapeños with 1 tablespoon olive oil. Lay them out on a rimmed baking sheet and roast for 7 minutes or until there are some brown spots on the tomatillos. Lower temp to 400F. Turn the tomatillos over with tongs. Cook for another 5-7 minutes, until the tomatillos are softened. Transfer the roasted vegetables to 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. Make the Enchiladas Set oven to 350F. Spread 1 cup of salsa into the bottom of a large casserole or baking dish. In a bowl mix shredded chicken with 1 cup of salsa, 2 tablespoons of sour cream, and 4 ounces Cotija cheese. Set aside while you soften the tortillas.
  3. Soften the tortillas: If your tortillas are soft and pliable you can skip this step. 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. Transfer warm tortilla to a clean dish towel and fold towel over it to keep it warm. Repeat with all of the tortillas, continuing to stack them inside the dish towel.
  4. Roll the Enchiladas: Put 1/4 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.
  5. Serve with sour cream, red onion, cilantro leaves and remaining salsa


*Suggestions for Shredded Chicken:

This recipe was first published on August 22, 2014. Updated on August 20, 2018. It’s the same delicious recipe with added nutritional information and a few tweaks to the written post. 

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