Easy Green Chicken Enchiladas Recipe with Salsa Verde
Servings: 8 servings
Calories: 500kcal
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.
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Equipment
- 9" x 13" inch oven-safe baking or casserole dish
Ingredients
Salsa Verde
- 2 pounds tomatillos, husked, rinsed, 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 chopped fresh cilantro, can substitute parsley
- 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 shredded 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.
Nutrition
Calories: 500kcal | Carbohydrates: 32g | Protein: 36g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 97mg | Sodium: 1287mg | Potassium: 690mg | Fiber: 4g | Sugar: 8g | Vitamin A: 947IU | Vitamin C: 23mg | Calcium: 510mg | Iron: 4mg
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