4.39 from 13 votes
Verde Chicken Enchiladas
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 1/2 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 1/2 teaspoon Kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 3 tablespoons sour cream
  • 2 tablespoons cilantro leaves, rinsed and dried
  • 1 pound cooked chicken breasts, shredded
  • 2 1/2 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 1/2 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.