Print

Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas
Print Recipe

Salsa Verde Chicken Enchiladas combine tender shredded chicken, zesty green tomatillo salsa, and creamy melted cheese wrapped in soft tortillas. This vibrant and comforting Mexican dish delivers bright, tangy flavors with warm spices, making it perfect for family dinners or entertaining guests. Simple to prepare yet impressively flavorful, these enchiladas can be customized to suit various dietary preferences and can be made ahead for convenient meal prep.

Ingredients

Scale

Protein and Main Components

  • 2 large chicken breasts (about 1 to 1.5 lbs)
  • 8 flour or corn tortillas
  • 2 cups shredded cheese (a mix of Monterey Jack and cheddar)

Salsa Verde Sauce

  • 1 to 1½ cups tomatillo salsa verde (store-bought or homemade)
  • 4 medium tomatillos (if making fresh salsa)
  • 1–2 jalapeños (for fresh salsa and optional extra heat)
  • 1 small onion (divided: some for sauce, some for sautéing)
  • 2 cloves garlic (minced)
  • 1 handful cilantro leaves
  • 1–2 bay (laurel) leaves (optional, for fresh salsa)
  • 1 tablespoon lime juice (freshly squeezed)

Seasonings and Extras

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons cooking oil (for sautéing onions and garlic)

Garnishes (Optional)

  • Fresh cilantro (chopped)
  • Sour cream or Mexican crema
  • Sliced avocado
  • Sliced green onions
  • Crispy tortilla strips

Instructions

  1. Prepare the Chicken: Boil or bake the chicken breasts until fully cooked and tender. Allow them to cool slightly, then shred the chicken finely using two forks or a mixer. Set aside.
  2. Make the Salsa Verde Sauce: If using store-bought salsa verde, gently heat it with sautéed onions and garlic in a pan to deepen the flavors. For fresh salsa verde, blend tomatillos, jalapeños, onion, cilantro, bay leaves, and lime juice until smooth. Season with salt, cumin, and chili powder, and adjust to taste.
  3. Combine Chicken with Sauce: Mix the shredded chicken with a generous portion of the salsa verde sauce until well coated, ensuring every bite will be flavorful and moist.
  4. Assemble the Enchiladas: Warm the tortillas to make them pliable and prevent cracking. Spoon the chicken mixture down the center of each tortilla, roll it tightly, and place seam-side down in a greased baking dish.
  5. Top and Bake: Pour the remaining salsa verde sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese mixture on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  6. Garnish and Serve: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh cilantro, a dollop of sour cream or Mexican crema, and sliced avocado before serving.

Notes

  • Warm tortillas before rolling to prevent cracking and make them easier to handle.
  • Use a generous amount of salsa verde for moist and flavorful enchiladas throughout.
  • Shred chicken finely to spread the filling evenly and simplify rolling.
  • Combine Monterey Jack and cheddar cheese for a creamy melt and rich flavor.
  • Let the enchiladas rest briefly after baking to allow the sauce to thicken and flavors to meld.

Nutrition

Keywords: Salsa Verde Chicken Enchiladas, Mexican enchiladas, green sauce enchiladas, chicken enchiladas, comfort food, easy Mexican dinner

Find it online: https://lillysplate.com/salsa-verde-chicken-enchiladas/