Easy Green Chicken Enchiladas Recipe with Salsa Verde
Green Chicken Enchiladas is a delicious made-from-scratch recipe your whole family will love. Filled with melted cheese and juicy chicken, these enchiladas are smothered in a homemade green enchilada sauce (salsa verde) bursting with flavor.
½cupchopped fresh cilantro, can substitute parsley
2tablespoonlime juice
Enchiladas
1tablespoonolive oil
½onion, diced
3garlic cloves,minced
1½teaspoonground cumin
1tablespoonchili powder
¼cupall-purpose flour
2cupschicken stock
3cupscooked chicken breast,chopped or shredded, or you can use 1 deli roasted chicken
8flour tortillas,10-inch
4cupsshredded Monterey Jack cheese,or Mexican Blend
Instructions
Green Enchilada Sauce/Salsa Verde
To get started, preheat your oven to 400°F. Peel and rinse the tomatillos and then quarter them. You must also 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 and the peeled garlic cloves on a baking sheet and roast in a preheated oven 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.
Enchiladas
Add olive oil to a large skillet over medium heat to make the filling. Next, add the onion and saute, frequently stirring, for about 7 minutes or until the onion is soft and caramelized. Then, 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.
Turn off the heat and allow the mixture to cool a bit. Add half of the tomatillo sauce, three cups of cheese, and shredded chicken. Mix well.
When ready to assemble and bake the enchiladas, preheat the oven to 350°F.
Add a cup of reserved salsa to the bottom of a 9" × 13" inch prepared 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 your green chicken enchiladas sit for about ten minutes before serving.
Optional, before serving, garnish with a scoop of sour cream, avocado slices, cut-up tomatoes, guacamole, or pico de gallo, if desired.
Notes
The amount of cooked chicken in this recipe is approximate. Anything between two and three cups of cooked chicken works. I always ensure I add plenty of cheese to this dish and, most of the time, add a bit more than the recipe calls for. You can add more, too.Feel free to substitute corn tortillas if you prefer them. However, you will need to heat them to make them more pliable. Cover them with a damp paper towel and microwave them for 30 seconds or until they are heated.