For a smoky depth, char the tomatillos and jalapenos under a broiler before roasting. Adjust the amount of jalapenos to control the heat level. Remove seeds for a milder flavor. If the salsa verde is too thick, add more chicken stock to reach the desired consistency. Warm the tortillas slightly before assembling the enchiladas to prevent them from cracking. Feel free to substitute the chicken with shredded pork or beef for a different flavor profile.
Chicken Enchiladas Verdes
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS24
Embark on a culinary adventure with these vibrant Chicken Enchiladas Verdes, a symphony of roasted tomatillos, zesty lime, and creamy cheeses. A delightful explosion of flavors that will transport your taste buds to the heart of Mexico.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol94 mg
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Fiber7 g
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Protein40 g
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Saturated Fat8 g
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Sodium858 mg
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Sugar7 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
0 mins
Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
03
Step
20 mins
Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C).
04
Step
10 mins
Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached. (10 minutes)
05
Step
0 mins
Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa.
06
Step
0 mins
Sprinkle crumbled queso fresco over the top.
07
Step
25 mins
Bake in the preheated oven until bubbling, about 25 minutes.
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RECIPE REVIEWS
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Please Rate
Luciano Macejkovic
Jun 28, 2025I added a can of green chiles to the salsa for an extra kick. So delicious!
Lonny Larson
Jun 27, 2025I made this vegetarian by using black beans and corn instead of chicken. Worked perfectly!
Dortha Bergstrom
Jun 5, 2025This recipe is a keeper! The salsa verde is bursting with flavor, and the enchiladas were a hit with the whole family.
Crystel Klein
May 30, 2025The roasting of the vegetables is key to the incredible flavor of this dish.
Anna Steuber
Mar 7, 2025Easy to follow and the results were amazing. My go-to enchilada recipe now!