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    Grits and Pinecones » Recipes » Chicken

    Salsa Verde Chicken Enchiladas

    October 5, 2019 by Sharon Rigsby, Updated May 28, 2021 Leave a Comment

    Jump to Recipe Print Recipe
    Pinterest pin for salsa verde chicken enchiladas.

    Made from scratch, slightly spicy, super tasty, and super easy, homemade Salsa Verde Chicken Enchiladas features melted cheese and juicy chicken wrapped up in a flour tortilla. Homemade fresh and bright, roasted tomatillo salsa verde is the crowning glory and brings it all together in one delicious bundle! 

    A large glass baking dish full of salsa verde chicken enchiladas.

    These delicious chicken enchiladas are perfect for Cinco de Mayo or anytime you are craving Mexican-inspired or Tex-Mex food. 

    Here is what’s in it:

    For the salsa verde, you will need tomatillos, onion, garlic, jalapeno peppers, ground cumin, salt, cilantro, and lime juice.

    You will also need olive oil, flour, chicken stock, cooked chicken, flour, flour tortillas, and Monterey Jack or a Mexican blend cheese for the enchiladas. You will also want sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo for toppings. 

    Here’s how to make it:

    If you have never had homemade salsa verde, you are in for a real treat. With its fresh, bright flavors, it doesn’t bear any resemblance to the jarred variety.

    To get started, preheat your oven to 400 degrees F.

    Peel and rinse the tomatillos and then quarter them. You also need to peel and quarter the onion and cut the jalapenos in half. If you want a mild sauce, remove the jalapeno ribs and seeds. If you like your food spicy, leave the seeds and ribs in.

    Place the vegetables on a baking sheet and roast for about 15 minutes.

    Tomatillos, onions, and jalapeños on a baking sheet.

    Remove the vegetables from the oven and allow them to cool for a few minutes. When the vegetables have cooled, add them to a food processor fitted with a steel blade along with cumin, salt, cilantro, and lime juice. Pulse about 10-15 times, or until the salsa is well combined but still slightly chunky. Set aside.

    Salsa verde in a food processor after being processed.

    To make the filling, add the olive oil to a large skillet over medium heat. Next, add the onion and saute, frequently stirring for about 7 minutes or until the onion is soft and caramelized. Then, add the garlic and cumin and cook for one more minute.

    Sprinkle on the flour and mix well.  Add the chicken stock slowly, whisking continuously to make sure the flour doesn’t form lumps. Continue whisking until the mixture starts to bubble and thicken.

    Chicken enchilada sauce cooking in a black skillet.

    Turn off the heat and allow the mixture to cool a bit. Add half of the tomatillo salsa, three cups of cheese, and shredded chicken. Mix well.

    A large skillet full of salsa verde chicken enchilada filling.

    When you are ready to assemble the enchiladas, preheat the oven to 350 degrees F.

    Add about a cup of reserved salsa to the bottom of a 9×13 inch baking dish. Spread out evenly.

    Put about a half cup of the chicken and cheese mixture in the center of a flour tortilla and roll up as tightly as you can.

    A flour tortilla with chicken enchilada filling in the middle before being wrapped up.

    Place the enchilada in the baking dish. Repeat with the rest of the tortillas. Top with the rest of the salsa and sprinkle the remaining cheese evenly over the top. 

    A large glass baking dish full of salsa verde chicken enchiladas before baking.

    Bake uncovered for 30-40 minutes until the cheese has melted and the mixture is bubbling. Let sit for about five minutes. 

    Optional, before serving, garnish with a scoop of sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo, if desired.

    Salsa verde chicken enchiladas on a multi-colored plate topped with sour cream, tomatoes and cheese.

    Frequently asked questions:

    What are tomatillos?

    Five tomatillos in a white bowl on a counter.

    If you are not familiar with or have never cooked with tomatillos, you are in for a treat, and it couldn’t be easier.  Just peel the papery skins, rinse, quarter, and pop them in the oven to roast for about 15 minutes. That’s it!

    You may not know this, but tomatillos are the main ingredient in salsa verde. They are also frequently used in Latin cooking and look a little like small green tomatoes, but this tart fruit is related to the Cape Gooseberry.

    Sharon’s tips:

    You can make these enchiladas ahead and bake the casserole just before dinner. The unbaked chicken enchilada casserole also freezes well. Before baking, allow the casserole to thaw in the refrigerator overnight and bake as directed. 

    This recipe makes quite a bit, so you might want to do what I do and divide it into two or smaller baking dishes.

    Another thing I like to do is to roast the vegetables, make the salsa, and cook and shred the chicken the day before I plan to make the enchiladas. Then, on the big day, all I have to do is assemble and bake. 

    The amount of cooked chicken in this recipe is approximate. Anything between two and three cups of cooked chicken works. 

    You can substitute homemade or purchased pico de gallo for the chopped tomatoes if you wish.

    More easy Mexican and Tex-Mex recipes:

    If you like Mexican or Tex-Mex dishes  as we do, you might also like these delicious and popular recipes on my blog:

    • Ultimate Sizzling Steak Fajitas
    • Smoked Queso Dip
    • Walking Taco Casserole
    • Grilled Fish Tacos, Spicy Slaw & Avocado Crema
    • Ultimate Sour Cream Chicken Enchiladas
    • Easy Homemade Pico de Gallo
    • Easy Crunchy Taco Cups
    • Fish Tacos with Mango Salsa
    • Easy Tequila Lime Chicken Enchiladas
    • Jack’s Ultimate Frozen Margaritas

    Need more menu ideas or recipes? Check out these roundup posts: 31 Cinco de Mayo Menu Ideas and Mexican Recipes and Cinco de Mayo Recipe Roundup from the Pudge Factor blog. 

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thanks so much for visiting Grits and Pinecones!

    A large glass baking dish full of salsa verde chicken enchiladas.

    Salsa Verde Chicken Enchiladas Recipe

    Sharon Rigsby
    Slightly spicy, delicious make-ahead, Salsa Verde Chicken Enchiladas will be the "star of the show" when served to your family and friends on Cinco de Mayo.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Dish
    Cuisine Mexican/Southwestern
    Servings 8 servings
    Calories 497 kcal

    Ingredients
      

    Salsa Verde

    • 2 pounds tomatillos husked and quartered
    • 1 large white onion peeled and quartered
    • 6 cloves garlic peeled
    • 3 jalapenos seeded and cut in half
    • 1 tablespoon ground cumin
    • 2 teaspoon salt
    • ½ cup fresh cilantro chopped
    • 2 tablespoon lime juice

    Enchiladas

    • 1 tablespoon olive oil
    • ½ onion diced
    • 3 garlic cloves minced
    • 1½ teaspoon ground cumin
    • 1 tablespoon chili powder
    • ¼ cup all-purpose flour
    • 2 cups chicken stock
    • 3 cups cooked chicken breast chopped or shredded, or you can use 1 deli roasted chicken
    • 8 flour tortillas 10-inch
    • 4 cups Monterey Jack cheese or Mexican Blend

    Instructions
     

    Salsa Verde

    • To roast the vegetables for the salsa verde, preheat your oven to 400 degrees.
    • Peel and quarter the tomatillos and the onion, cut the jalapenos in half, and remove the ribs and seeds. (If you like your food really hot and spicy, leave the seeds and in.) Put the vegetables on a baking sheet and roast for about 15 minutes.
    • Remove from the oven and allow to cool for a few minutes. When the vegetables have cooled, add them to a food processor fitted with a steel blade along with cumin, salt, cilantro, and lime juice. Pulse about 10-15 times, or until the salsa is well combined but still slightly chunky. Set aside.

    Enchiladas

    • Meanwhile, add olive oil to a large skillet over medium heat. Add the onion and saute, stirring frequently for about 7 minutes or until the onion is soft and caramelized. Add the garlic, chili powder, and cumin and cook for one more minute.
    • Sprinkle on the flour and mix well. Add the chicken stock slowly, whisking continuously to make sure the flour doesn't form lumps. Continue whisking until the mixture starts to bubble and thicken. Remove from the heat and allow to cool slightly.
    • Add half of the tomatillo salsa, three cups of cheese, and shredded chicken. Mix well.
    • Preheat the oven to 350 degrees.
    • Add about a cup of reserved salsa to the bottom of a 9x13 inch baking dish. Spread out evenly.
    • Put about half of a cup of the chicken and cheese mixture in the center of your flour tortilla and roll up as tightly as you can, and place in the baking dish. Repeat with the rest of the tortillas.
    • Top with the rest of the salsa verde and sprinkle the remaining cheese on the top.
    • Bake uncovered for 30-40 minutes until the cheese has melted and the mixture is bubbling.
    • Let sit for about 5 minutes. Optional, garnish with a scoop of sour cream, avocado slices, cut-up tomatoes, and guacamole if desired.

    Notes

    You can make Salsa Verde Enchiladas ahead and bake the casserole just before dinner. The unbaked chicken enchilada casserole also freezes well. Before baking, allow the casserole to thaw in the refrigerator overnight and bake as directed. 
    This recipe for Salsa Verde Chicken Enchiladas makes quite a bit, so you might want to do what I do and divide it up into two smaller baking dishes.
    Another thing I like to do is to roast the vegetables, make the salsa, and cook and shred the chicken the day before I plan to make the enchiladas. Then, on the big day, all I have to do is assemble and bake. 
    The amount of cooked chicken in this recipe is approximate. Anything between two and three cups of cooked chicken works. 
    You can substitute homemade or purchased pico de gallo for the chopped tomatoes if you wish.

    Nutrition

    Calories: 497kcalCarbohydrates: 32gProtein: 36gFat: 25gSaturated Fat: 12gCholesterol: 97mgSodium: 1236mgPotassium: 688mgFiber: 4gSugar: 8gVitamin A: 1005IUVitamin C: 24mgCalcium: 492mgIron: 4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    *This post updated and republished on October 5, 2019, to include expanded directions and helpful tips. No changes to the original recipe. 

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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