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!

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.

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.

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.

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.

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.

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.

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.

Frequently asked questions:

What are tomatillos?

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:

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!

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