Chicken Enchiladas Verdes
Corn tortillas filled with shredded chicken and melty Monterey Jack, smothered in a bright roasted tomatillo salsa verde and baked until bubbling.
By Priya Hollis, Head of Shop & Product
Published June 15, 2025
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Servings
- 6
- Level
- Medium
These enchiladas get their personality from a homemade salsa verde. Broiling tomatillos, onion, chile and garlic until blistered adds a smoky sweetness that balances the tomatillos' natural tang, and a handful of cilantro and lime blended in keeps it fresh and lively.
A little sour cream stirred into the chicken filling makes it creamy and helps the cheese melt into every corner. Warming the tortillas in oil first keeps them supple so they roll without cracking and do not turn to mush in the oven.
It is a great use for leftover roast chicken or a store rotisserie bird. Top with crema, crumbled queso fresco, sliced radishes and avocado, and serve with rice and beans.
- Roasted tomatillo salsa verde
- Creamy cheesy chicken filling
- Great for leftover chicken
Ingredients
Directions
Heat the broiler to high with a rack about 6 inches from the element. Spread the tomatillos, onion slices, jalapenos and garlic on a foil-lined baking sheet.
Broil for 8 to 10 minutes, turning once, until the tomatillos are blistered and soft and the vegetables are charred in spots. Let cool for 5 minutes.
Peel the garlic and transfer everything, including the juices, to a blender with the cilantro, broth, lime juice and 1 tsp salt. Blend until smooth and taste for salt.
Heat the oven to 375 degrees F. Spread 1/2 cup of the salsa verde over the bottom of a 9x13-inch baking dish.
In a bowl, mix the chicken, sour cream, cumin, 1 cup of the Monterey Jack, 1/2 cup of the salsa and the remaining salt.
Heat the oil in a small skillet over medium heat. Dip each tortilla in the oil for about 5 seconds per side, just until pliable, and drain on paper towels.
Spoon a scant 1/4 cup of filling down the center of each tortilla, roll it up and place seam side down in the baking dish.
Pour the remaining salsa verde evenly over the enchiladas, making sure the tortilla ends are covered, and sprinkle with the remaining cheese.
Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
Rest for 5 minutes, then drizzle with crema and top with queso fresco, chopped onion and cilantro.
Test-kitchen tips
- The salsa verde keeps for 5 days in the refrigerator, and the assembled unbaked dish can be covered and chilled for up to 1 day.
- Taste the salsa before assembling; if it is very tart, blend in a pinch of sugar to round it out.
- Make them vegetarian with 3 cups sauteed zucchini, corn and black beans in place of the chicken.
