These Chicken Enchiladas Verdes are cheesy, delicious and a big hit with everyone in my family. They also freeze well so I can make a double batch and easily get two meals with half the work. This Mexican dish can become a staple of your meal plan!
Chicken Enchiladas Verdes
So what are enchiladas verdes? Instead of the typical enchilada sauce made with tomatoes and herbs, we use one made with green tomatillos. It is similar to green enchilada sauce, but it is coarser rather than blended. If you’re in a rush, you can always use a healthy jar of salsa, but I love my homemade roasted salsa verde recipe.
It’s easy enough to master the spice by choosing the peppers you want. For a spicier roasted salsa, opt for more jalapeno and serrano peppers. If you want a milder version (especially for the kids!), go for paprika and poblanos. I’ve found it harder to find store-bought mild salsa verde, especially one that isn’t loaded with junk ingredients, so it’s a great way to keep spice levels in check.
Chicken Enchiladas Recipe
The great thing about this recipe is that it can use up that leftover rotisserie chicken. If you don’t want to cook whole chicken, chicken breasts are a faster option. Chicken thigh meat is also tasty if you are a dark meat person. And if you want to stretch your meat (have you seen any awards lately?!), add some pinto or black beans to the mix.
It’s a wrap
I chose corn tortillas here because they are gluten free. They can be a little trickier to work with than flour tortillas, but I think they really add to the flavor of the dish. Sometimes enchiladas get soggy, but there’s a simple trick to prevent that. If you bake the tortilla first, it won’t get too soggy when it’s covered with sauce.
fresher is better
While I’m all for quick and easy recipes, that doesn’t mean I have to rely on ready-made food from jars to make it. Tomatillo salsa made with fresh tomatillos, garlic cloves, fresh vegetables, and a squeeze of lime juice tastes so much better in my opinion. Roasting the peppers really helps develop the sugars in them for great flavor. You can puree the salsa verde if you want, but I prefer to leave it that way.
What kind of cheese goes on Enchiladas Verdes?
There are many different cheese options that will work here. Anything that’s mild and not too overpowering makes a great enchilada topping. Something like blue cheese is way too strong for enchiladas, even though it makes a great topping for a salad. Monterey jack, mild cheddar, and pepper jack are good options.
Making Enchiladas Verdes
A word of caution here: hands get messy making these. It doesn’t matter, we are washable. This recipe is fun for the kids to help with because even the little ones can help put the filling in and sprinkle the cheese on top. I’m a big believer in teaching kids how to cook so they know how to prepare their own healthy meals. You may know that my son even co-authored a cookbook, Chef Junior, with some of his friends.
These enchiladas are easy to personalize with your favorite toppings. Sprinkle some tomatoes, chives, avocados or whatever your family likes on it.
Chicken Enchiladas Verdes
A warm, filling, and cheesy chicken enchilada recipe that uses verde salsa instead of a red enchilada sauce.
In a medium bowl, whisk together the cooked shredded chicken, 1 cup shredded cheese, the onion, 1/2 cup sour cream, salt, cumin, and garlic powder.
Assemble the Enchiladas
Heat the salsa in a small saucepan until warm, but not too hot. It’s easiest to make enchiladas with your hands and you don’t want to burn them.
Transfer the heated salsa to a wide bowl or baking dish.
Heat a tortilla in a skillet over medium heat. When the tortilla is warm and pliable, place it in the heated salsa.
Place another tortilla in the pan to warm up while you work on the filling for the first.
Flip the first tortilla and place on a cutting board, scraping lightly around the edge of the bowl to remove excess sauce.
Spread 1/4 cup of the enchilada filling in the center of the tortilla, roll and place in a 9×13 baking dish, seam side down.
Repeat steps 4-7 until all remaining tortillas or filling have been used.
Make the Enchilada Sauce
Whisk together remaining salsa and sour cream and pour over finished enchiladas and sprinkle with remaining cheese.
Bake in a 375 degree oven for 10-15 minutes or until cheese is melted and enchiladas are heated through.
Garnish with diced tomatoes, jalapeno peppers, avocado, chili peppers, fresh coriander, cotija cheese, etc., if desired.
- You can use Monterey jack cheese blend, pepper jack cheese or even mild cheddar for this.
- These freeze very well, so make a double batch and have a frozen meal ready.
What does your family think of their enchiladas? Leave a comment and share it with a friend!