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.
Put the tomatillos, jalapeños, onion and garlic into a blender.
Pour in enough chicken stock to almost cover the tomatoes, then blend together until everything is pureed.
Pour the salsa into a medium saucepan and bring to just boiling, then reduce heat and allow to simmer for about 10 minutes.
make the enchiladas:
Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and spray a large casserole pan. Spread about ½ a cup of the salsa in the bottom of the pan.
Heat the oil in a large skillet, over medium heat. Add the onion and cook until softened, about 3 - 5 minutes. Stir in the garlic and cook for another minute or two.
Add the shredded chicken and sprinkle with the cumin, generously add salt and pepper, then stir well to combine. Stir in the chicken stock and increase the heat to medium. Cook for about 4 - 5 minutes, or until most of the stock is absorbed.
Remove from heat and squeeze the lime over the chicken, then stir in the cilantro and sour cream.
Heat the flour tortillas for a few seconds in the microwave, then one at a time sprinkle with some mozzarella cheese and top with about ½ cup of the chicken filling. Roll up tightly and place seam side down on top of the salsa in the casserole dish.
Spoon the remaining salsa over the enchiladas and sprinkle with the queso anejo. Bake in the oven for about 20 minutes, or until heated through.
Garnish with additional sour cream and avocado.
Recipe Notes
Recipe 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.
Recipe Alterations
Mix up the enchiladas verdes recipe with shredded pork or brisket instead of shredded chicken breast. I sometimes make enchiladas verdes with shredded pork shoulder when I have some leftover from a Sunday roast dinner!
Make these enchiladas vegetarian by substituting the chicken for some zucchini, eggplant, carrot, pumpkin, or mushrooms, and adding vegetable stock instead of chicken.
Take out the salsa verde and make the fabulous sour cream chicken enchiladas. These enchiladas are a creamier version of the enchiladas verdes and use cheddar cheese rather than mozzarella and queso anejo.
Add some extra spice to your enchiladas with a few chopped serrano chiles and half a teaspoon of chili powder.