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Home · Recipes · Tex-Mex | Mexican Food · Chicken Enchiladas Verde

Published: Apr 17, 2019 by Kelly Anthony · 17 CommentsThis post may contain affiliate links. Read our disclosure policy.

Chicken Enchiladas Verde

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Chicken Enchiladas Verde is a comforting Mexican enchilada dish consisting of corn tortillas rolled with shredded chicken and Monterrey Jack cheese, topped with a generous serving of Verde Sauce, and baked until bubbly.

Today, we'll not only cover how to make an authentic, homemade batch of delicious Verde Enchiladas but we'll answer all your enchilada questions including:

  • What is Homemade Verde Sauce made of and how do you make it from scratch?
  • What are tomatillos, where to find them...and how exactly do you get into them?
  • Why your sauce needs sour cream!
  • Plus, a must-know simple hack for easily rolling corn tortillas.

Chicken Verde Enchiladas baked in a white baking dish.

VERDE SAUCE FOR ENCHILADAS

Verde refers to the color of the enchilada sauce, just as Enchiladas Rojo refers to enchiladas with a red sauce (like we use to top off these Crock-Pot Chicken Enchiladas).

In fact, Enchiladas Verde literally translates to green enchiladas, which makes sense -- this sauce has a lot of green going into it. The main ingredient in this sauce is tomatillos. It is what gives the dish its signature tangy flavor.

An image of Enchiladas verde sauce ingredients that include sour cream, tomatillos, white onion, jalapeno, and fresh cilantro.

WHAT IS SALSA VERDE MADE OF?

  • Tomatillos
  • White Onion
  • Serrano Peppers
  • Garlic
  • Sour Cream
  • Cilantro

As mentioned above, the main ingredient of Salsa Verde is tomatillos, but the fun certainly doesn't stop there. It is a fairly healthy sauce and is made of mostly vegetables. Aside from the tomatillos, you will also find onions, hot peppers, garlic, and cilantro. Oh, and the sour cream. I did say fairly healthy after all.

WHAT ARE TOMATILLOS & WHERE TO FIND THEM?

Tomatillos are nightshade vegetables, just like their cousin the tomato. Although tart and acidic like a tomato, tomatillos are a little less sweet and much more tart. Actually, they're similar to the flavor of green tomatoes, only less pulpy and more earthy in flavor.

You'll often find tomatillos in the produce section of the grocery store next to the hot peppers. 

HOW TO WORK WITH TOMATILLOS

If you feel hesitant about working with a tomatillo, remember, they are in the tomato family...only green and with a wrapper. The wrapper is referred to as a husk.

To work with tomatillos, tear away the husk, and you will find a semi-sticky green tomatillo underneath. Rinse away the sticky coating under cool running water and pat dry.

CHICKEN ENCHILADAS VERDE WITH SOUR CREAM

This particular sauce is often made with sour cream. While it may sound contradictory, the sour cream is actually a necessary component in cutting the acidity and the tartness of the tomatillos and makes for a well-rounded sauce.

Chicken Verde Enchiladas baked in a white baking dish.

HOW TO MAKE CHICKEN ENCHILADAS VERDE

Before you begin making your Verde Chicken Enchiladas, you'll want to knock out the preliminary prep work. This includes:

  • Cooking and shredding the chicken.
  • Chopping the vegetables.
  • Grating cheese.

Homemade enchiladas are typically baked together in a casserole dish. To keep them from sticking to the pan, a good (and flavorful) practice is to add a bit of the sauce to the bottom of the dish.

You can go about making your chicken however you like. White meat, dark meat, rotisserie...whatever floats your boat. Just make sure you have it shredded into bite-sized pieces. I use this Oven-Baked Chicken Breasts Recipe. Then, to easily shred the chicken I cut it at a 1 ½″ bias going against the grain and pull it apart by hand.

  1. Make the Verde Sauce and add a thin layer to the bottom of a casserole dish.
  2. For the filling, combine shredded chicken, cheese, and a portion of the sauce in a bowl.
  3. Wrap tortillas in a damp paper towel and microwave to make pliable.
  4. Fill tortillas, roll, transfer to the baking dish, top with more sauce and cheese, and bake. 

If you love this recipe, you definitely need to check out our Green Enchiladas next!

1. MAKE THE SAUCE

Verde Sauce for Chicken Enchiladas begins on the stovetop, sautéeing onions, jalapeños, and garlic. After the vegetables have softened the tomatillos go in, along with a little water to help them break down.

Quartered tomatillos and diced onions cooking in a saucepan.

Once the tomatillos have broken down, the sauce goes into the blender, along with a little sour cream, and it is blended until smooth.

2. COMBINE FILLING INGREDIENTS

To make the filling for the enchiladas, combine the shredded chicken, a small amount of the Monterrey Jack cheese, and a bit of the sauce. Adding cheese and sauce to the chicken filling ensures the chicken won't dry out in the baking process.

3. WARM THE TORTILLAS

In order to easily roll corn tortillas, stack about 6 tortillas and place them in the center of a damp paper towel and wrap them up.

Then, microwave the tortillas for 40-60 seconds, or until soft and pliable. If you skip this step, your tortillas will break during the rolling process. It's an extra step, but it's well worth your sanity.

4. ROLL. TOP. BAKE. EAT.

The filling is divided amongst the warmed tortillas, then the tortillas are rolled, and the enchiladas are placed in the casserole dish. Once the dish is full, top with the remaining Verde Sauce, covered in cheese, and baked to total enchilada perfection.

A close up shot of Chicken Verde Enchiladas.

WHAT TO EAT WITH CHICKEN ENCHILADAS VERDE

The classic pairing for enchiladas is, of course, rice and beans. You'll find stellar recipes for both below, as well as a veggie option that would pair wonderfully with your Chicken Enchiladas Verde!

  • Easy Black Beans
  • Mexican Charro Beans
  • Restaurant-Style Mexican Rice
  • Oven-Roasted Zucchini Medley

5 MORE MEXICAN DINNERS YOU'LL LOVE

  • Steak Quesadillas
  • Homemade Beef Chimichangas
  • Tex-Mex Beef Enchiladas
  • Crock-pot Chicken Tacos
  • Ranchero Chicken
Verde Chicken Enchiladas
Print Recipe
3.76 from 41 votes

Chicken Enchiladas Verde

A simple recipe for Chicken Enchiladas Verde featuring shredded chicken, Monterrey Jack cheese, corn tortillas, and a homemade Verde Sauce made with tomatillos and sour cream.
Prep Time50 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas Verde
Servings: 6
Calories: 563kcal
Author: Kelly Anthony

Ingredients

  • 3 pounds tomatillos, husked, rinsed, ste
  • 1 ½ tablespoon canola oil
  • 1 white onion, chopped
  • 3 serranos or jalapeños, seeded and chopped
  • 2 cloves of garlic, chopped
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 3 tablespoons sour cream
  • 2 tablespoons cilantro leaves, rinsed and dried
  • 1 pound cooked chicken breasts, shredded
  • 2 ½ cups freshly grated Monterrey Jack cheese, separated
  • 12 corn tortillas

Instructions

  • Preheat the oven to 350°, and have ready a 9x13" greased casserole dish.
  • To prepare the tomatillos, remove the husk, rinse away sticky coating under cool running water, and pat dry. Remove the stem, and quarter the tomatillos. Set aside until ready to use.
  • Add canola oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and peppers, and sauté 5 minutes, stirring often. Add the garlic, and sauté 1 minute more.
  • Add the tomatillos to the pan, along with water, sugar, salt, cumin, and pepper. Allow to come to a simmer, and reduce the heat accordingly to maintain the simmer. Simmer 20 minutes, stirring often.
  • Transfer the contents of the pan to a blender, and add the sour cream and cilantro. Before blending, take care to remove the plug from the lid to avoid a build-up of steam. Cover with a dish towel, and blend until smooth. Set aside until ready to use.
  • Add chicken, half of the cheese, and a ½ cup of tomatillo sauce to a bowl. Mix to combine. Next, add a thin layer of tomatillo (verde) sauce to the casserole dish. Set both aside until ready to use.
  • To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 1 minute. Repeat until all of the tortillas are warm and pliable. 
  • Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Pour over the remaining verde sauce, and top with remaining cheese. Bake 30 minutes, serve and enjoy.

Nutrition

Calories: 563kcal | Carbohydrates: 41g | Protein: 40g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 964mg | Potassium: 1002mg | Fiber: 8g | Sugar: 12g | Vitamin A: 870IU | Vitamin C: 36.5mg | Calcium: 425mg | Iron: 3.4mg

Pinterest Image for Green Chicken Enchiladas.

MORE INTERNATIONAL RECIPES TO TRY!

Italy -Italian Sausage and Peppers
Korea -Korean Pancakes with Scallions (Pajeon or Pa Jun)
Italy - Mozzarella and Eggplant Panini
Germany -Pork and Sauerkraut Cabbage Rolls

« Mexican Bean Salad
Sour Cream Chicken Enchiladas »
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Comments

  1. Christy Denney says

    February 06, 2018 at 8:03 pm

    Mexican food is always my favorite!

    Reply
    • Kelly Anthony says

      February 07, 2018 at 5:12 pm

      Thanks, Christy!

      Reply
  2. Marlee says

    February 06, 2018 at 8:18 pm

    I FREAKIN LOVE ENCHILADAS!!!!!!! I'm so glad you chose these to represent Mexico! Gonna go make myself some now!

    Reply
    • Kelly Anthony says

      February 07, 2018 at 5:12 pm

      Aren't they seriously THE BEST! I'll represent Mexico any day, of any week I'm obsessed! Thank you, Marlee!!

      Reply
  3. Lisa says

    August 13, 2018 at 12:01 pm

    Yum! These chicken verde enchiladas are perfect. It's one of my favorite Mexican foods.

    Reply
  4. Christie says

    August 13, 2018 at 12:03 pm

    I haven't had chicken enchiladas verde in FOREVER! I'm drooling over these. They look so so good.

    Reply
    • Kelly Anthony says

      August 14, 2018 at 12:41 pm

      Thank you, Christie!!!!

      Reply
  5. Danielle says

    August 13, 2018 at 12:11 pm

    Wow, this looks so hearth, tasty and comforting! I’ve never tried to cook with tomatillos, so I’ll have to give this recipe a try!

    Reply
  6. camila says

    August 13, 2018 at 12:18 pm

    these enchiladas look amazing!! fingerlicking delicious and perfect for weeknight dinner!

    Reply
  7. Jacqueline Meldrum says

    August 13, 2018 at 12:23 pm

    I love that these are blonde enchiladas. I know have the overwhelming need to make enchiladas. It's been such a while!

    Reply
  8. Madison | A Joyfully Mad Kitchen says

    September 28, 2018 at 1:08 pm

    We LOVE enchiladas and these ones look AMAZING. Can't wait to add this to our recipe rotation!

    Reply
  9. Gina says

    September 30, 2018 at 10:18 pm

    This looks so good! Can't wait to try it!!!

    Reply
  10. Lauren sullenbarger says

    March 28, 2019 at 4:59 pm

    Can you make the verde sauce and freeze it?

    Reply
    • Kelly Anthony says

      March 28, 2019 at 9:46 pm

      Yes, this sauce would freeze just fine!

      Reply
  11. Jennifer Largent says

    October 24, 2019 at 2:02 pm

    I made two trays of these, one corn and one flour for a "family dinner night", they got devoured!!! I highly recommend, they were superb! I could drink the verde sauce! Thank you so much for sharing!
    Lauren, thanks for the freezing the sauce idea. I will double it next time.

    Reply
  12. Kathy says

    March 18, 2021 at 9:33 pm

    Can you use canned tomatillos?

    Reply
    • Kelly Anthony says

      March 30, 2021 at 4:51 pm

      I definitely recommend using fresh 🙂

      Reply
3.76 from 41 votes (33 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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