Enchiladas Verdes with Chicken


Enchiladas Verdes with Chicken

Our new chicken enchiladas recipe made with homemade salsa verde is what comfort food is all about! It is hard to beat a delicious, filling meal that only takes minutes to prepare. Enchiladas Verdes with Chicken is one such dish; it's easy and simple enough for any night of the week.

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What you need:


White onion


Chicken stock


Chicken breasts


and more...


Fill your blender with canned tomatillos, onion, jalapenos, and garlic.


Add the chicken stock to the blender so that the liquid comes just above the ingredients, then blend them together until it's puréed.


Pour the ingredients into the saucepan and bring to a boil before letting it simmer for around 10 minutes until thicken and resembling a salsa.


Take the pan off the heat and leave it covered for later.


Heat a tablespoon of vegetable oil in a skillet over medium heat and cook the chopped onion for a few minutes until soft and lightly browned. Then add the garlic, and cook for a further 2 minutes until fragrant.


Stir in the shredded chicken, pepper, cumin, and season with salt to taste. Add the chicken stock and increase the skillet temperature to medium-high heat.


Cook for 5 minutes until the majority of the liquid has absorbed, then take the skillet off the heat, squeeze in the lime, and stir in the chopped cilantro and sour cream.


Pour half a cup of the homemade salsa verde over the bottom and spread it evenly.


Heat the tortillas in the microwave for 10 seconds or in a hot pan with hot oil, then sprinkle some mozzarella cheese in the middle of a tortilla and add half a cup of chicken mixture. Roll it tightly and place the filled tortilla in the prepared baking dish seam side down. Repeat this procedure with the remaining tortillas, chicken filling, and the remaining cheese.


Pour the remaining sauce over the rolled tortillas and top with queso anejo before baking in the preheated oven for 20 minutes until the cheese melts.


Take out the oven and serve immediately.

Cooking Tips

If you don't have a blender to make the salsa verde sauce, you can achieve a similar consistency by finely chopping the tomatillos, onion, garlic, and jalapenos. Boil them with the stock for around 20 minutes, occasionally stirring for the sauce to thicken.


These enchiladas verdes work well with corn tortillas or flour tortillas. Still, they need to be warmed up first to soften them, ready for rolling.


Ready to  make this?


More Enchilada Recipes

Black Bean Enchiladas

Beef Enchilada Casserole

Enchilada Sauce