• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Recipe Index
  • Dinner Ideas
  • Dessert
  • Entertaining
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact
  • Stay in touch...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

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

    April 17, 2019

    Chicken Enchiladas Verde

    Jump to Recipe Print Recipe
    Image For Pinterest
    Image For Pinterest
    Image For Pinterest
    Image for PInterest
    Image for PInterest
    Image for PInterest

    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
    3.73 from 33 votes
    Verde Chicken Enchiladas
    Print
    Chicken Enchiladas Verde
    Prep Time
    50 mins
    Cook Time
    30 mins
    Total Time
    1 hr 20 mins
     

    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.

    Course: Main Course
    Cuisine: Mexican
    Keyword: Chicken Enchiladas Verde
    Servings: 6
    Calories: 563 kcal
    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
    1. Preheat the oven to 350°, and have ready a 9x13" greased casserole dish.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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. 

    8. 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 Facts
    Chicken Enchiladas Verde
    Amount Per Serving
    Calories 563 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 12g75%
    Cholesterol 116mg39%
    Sodium 964mg42%
    Potassium 1002mg29%
    Carbohydrates 41g14%
    Fiber 8g33%
    Sugar 12g13%
    Protein 40g80%
    Vitamin A 870IU17%
    Vitamin C 36.5mg44%
    Calcium 425mg43%
    Iron 3.4mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    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 »
    10601 shares
    • Share
    • Tweet
    • Yummly

    Looking for more recipes?

    Be sure to check out the recipe index where you can browse recipes by meal type and category!

    Check Out the Recipe Index

    Primary Sidebar

    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.

    Trending recipes

    • An overhead look at a bowl of Strawberry Spinach Salad. The top is covered in sliced strawberries, candied pecans, and goat cheese crumbles.
      Strawberry Spinach Salad
    • A close up of Baked Eggs in a ramekin with green peas, chopped asparagus, and feta on top.
      Baked Eggs
    • A close up of Shrimp Chow Mein. The noodles are somewhat yellow in color and vegetables are vibrant and bright.
      Shrimp Chow Mein
    • An overhead view of two sunny side up Fried eggs on a white plate with bacon on the side and chives sprinkled on top.
      Fried Eggs
    • A close up of Buffalo Chicken Salad. The chicken in buffalo sauce is in the foreground, with the vegatables behind it.
      Buffalo Chicken Salad
    • An overhead look at two Baked Fish fillets on a plate with steamed broccoli and a slice of lemon.
      Baked Fish

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up for weekly recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Contact

    • Work with me
    • Contact