Chicken Enchiladas Verde

Green Chicken Enchiladas in a casserole pan.

5 from 1 vote

Enchiladas Verdes, are tender chicken filling is wrapped in soft tortillas and smothered in a tangy homemade tomatillo sauce and creamy melted cheese. It's a restaurant-worthy dish from scratch - or use shortcuts for ease!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 391kcal

Author: Rachel

Cost: $15

Ingredients

Homemade Green Enchilada Sauce (Optional- can substitute with store bought)

1 lb Tomatillos
3 Poblano Peppers Anaheim is the closest substitute
2-4 Jalapeno Peppers Sub green habanero, serrano, or green chiles for more spice
4 cloves Garlic Whole, unpeeled
2 tablespoon Chopped Cilantro
2 teaspoon Cumin
1 tablespoon Chili Powder
2 cups Chicken Broth
1 Lime or 2 Tablespoons lime juice

Enchiladas

Butter or Oil Spray for greasing the casserole dish
3 cups Shredded chicken Cooked - rotisserie, grilled, or sauteed
4 cups Chihuahua Cheese Divided *substitute Oaxaca, Mozzarella, or Monterey Jack and Cheddar if you prefer
½ cup Sour cream for inside the enchiladas
2 4 oz cans Green chiles Drained
¼ cup Fresh chopped cilantro Optional- skip if you aren't a fan of cilantro
8 Flour or Corn tortillas 8-inch size

Topping Options

Salsa Verde, Sour Cream, Green Onions, Chopped Cilantro, Avocado, Jalapenos, Red Onions, Diced Tomatoes

Instructions

Homemade Green Sauce (optional)

Preheat your oven to 450°F (232°C). Cut 1 lb Tomatillos, 3 Poblano Peppers, and 2-4 Jalapeno Peppers in half lengthwise and deseed peppers. On a baking sheet, arrange the tomatillos and peppers cut side down along with 4 cloves Garlic, unpeeled. Roast for 20-30 minutes, or until the tomatillos are soft and the peppers have blackened slightly, and the skin looks loose and blistered.
While the peppers are roasting, get out a large mixing bowl and cover with plastic wrap or a lid. Right when the peppers come out of the oven, pop them into the bowl and cover for at least 10 minutes or until cool enough to handle.
Once the vegetables are cool enough to handle, peel the skin from the peppers and add to a food processor or blender. To the same blender, add the tomatillos, peel and add the garlic (you may just have to squish it out of the skin), 2 tablespoon Chopped Cilantro, 2 teaspoon Cumin, 1 tablespoon Chili Powder, 2 cups Chicken Broth, and juice 1 Lime. Blend until smooth yet slightly pulpy.

Assembling Enchiladas

Preheat the oven to 350. Lightly grease a 13x9 inch pan with Butter or Oil Spray.
Make the Filling. Stir together shredded 3 cups Shredded chicken, 1.5 cups Chihuahua Cheese,½ cup Sour cream, 2-4 oz cans Green chiles, and ¼ cup Fresh chopped cilantro.
Assemble tortillas. Spoon about ¾ cup filling evenly down the center of 8 Flour or Corn tortillas. Bring up one side of the tortilla and fold over the filling. Continue rolling up the tortilla.

Baking and Toppings

Arrange, seam side down, in a baking dish. Bake for about 25 minutes or until the edges of the tortillas start to brown. Pour the enchilada sauce over top and add the remaining cheese. Bake another 15 minutes or until the cheese is melted and the sauce is hot.
Spoon salsa verde over hot enchiladas and scatter with desired toppings or serve them on the side.

Notes

Store: Leftovers are delicious! Serve the toppings and salsa on the side or pull the extra servings to allow for an easier reheat. Avoid reheating toppings like sour cream or cilantro. Leftovers can be stored for 4-5 days.

Reheat: This easy Chicken Enchilada recipe keeps and reheats well both in the oven and in the microwave.

OVEN: Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
MICROWAVE: You can also reheat individual servings in the microwave by transferring to a microwave safe plate and cooking for 90 seconds. Continue to microwave at 30 second intervals until heated through.

Make Ahead of Time: Assemble the enchiladas according to directions (without the sauce poured over top), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake the enchiladas straight from the refrigerator and increase the baking time before adding sauce by approximately 10 minutes (check the edges for crispness).

Nutrition