Salsa Verde Enchiladas
This Salsa Verde Enchiladas recipe is vibrant and comforting! Tender chicken, tangy salsa, and melty cheese wrapped in soft tortillas make a perfect crowd-pleaser.
Servings: 6 servings
Ingredients
For the Salsa Verde:
- 1 1/4 pounds tomatillos husked and halved
- 1 white onion peeled and quartered
- 4-5 cloves garlic
- 1-2 jalapeños stems removed (adjust according to your heat preference)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup cilantro packed
For the Filling:
- 4 1/2 cups shredded cooked chicken (from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts)
- 3/4 cup sour cream plus extra for serving
- 3 cups shredded Monterey Jack cheese or Mexican blend cheese
For Assembly and Garnish:
- 10 8-inch flour tortillas (or corn tortillas for gluten-free option)
- salt and pepper to taste
- chopped tomatoes for garnish
- cilantro for garnish
- avocados sliced for serving
Instructions
Prepare the Salsa Verde
- Preheat your oven to 425°F (220°C). Place the husked and halved tomatillos, quartered onion, garlic cloves, and jalapeños on a baking sheet. Roast for about 15-20 minutes, turning occasionally, until the vegetables are softened and slightly charred.
- Transfer the roasted veggies to a blender or food processor. Add the ground cumin, salt, and cilantro. Blend until smooth but still a bit chunky for texture. Taste and adjust seasoning if needed.
Mix the Filling
- In a large mixing bowl, combine the shredded cooked chicken with 3/4 cup sour cream and 1 1/2 cups shredded cheese. Add a few spoonfuls of the salsa verde to moisten the mixture—reserve the rest of the salsa for topping.
- Stir everything together until well combined. Season with salt and pepper to taste.
Assemble the Enchiladas
- Preheat your oven to 350°F (175°C) if not still hot from roasting. Lightly grease your baking dish. Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
- Spread a small amount of salsa verde on the bottom of the baking dish to prevent sticking. Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll it up tightly and place seam-side down in the dish. Repeat until all the filling is used, arranging enchiladas snugly side by side.
Top and Bake
- Pour the remaining salsa verde evenly over the rolled enchiladas, making sure they’re fully covered. Sprinkle the remaining 1 1/2 cups of shredded cheese over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld.
Garnish and Serve
- Serve your Salsa Verde Enchiladas hot, topped with chopped tomatoes, extra sour cream, fresh cilantro, and sliced avocado. These garnishes add freshness and a creamy contrast that makes every bite irresistible.
Equipment
- Large skillet or saucepan
- Blender or food processor
- Mixing Bowl
- Baking Dish (9x13-inch)
- Spatula or spoon
- Oven
Notes
- Roast the tomatillos and jalapeños to deepen the salsa’s flavor.
- Warm tortillas before rolling to prevent cracking.
- Reserve some salsa verde for topping to keep enchiladas moist.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Substitute chicken with turkey or ground beef for variety.