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Salsa Verde Chicken Enchiladas

Close-up of baked Salsa Verde Chicken Enchiladas in a white baking dish, topped with melted cheese and chopped cilantro.
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Enjoy bright, tangy salsa verde chicken enchiladas with shredded chicken and melted cheese. This recipe uses corn tortillas and a flavorful tomatillo sauce for a satisfying weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can tomatillos, drained
  • 1–2 serrano peppers, stems removed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded cooked chicken (rotisserie chicken recommended)
  • 8 (6-inch) corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Transfer the onion and garlic mixture to a blender. Add the drained tomatillos, serrano peppers, cilantro, chicken broth, salt, and pepper. Blend until smooth.
  4. Pour about 1/2 cup of the salsa verde into the bottom of the prepared baking dish and spread evenly.
  5. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one by one in a dry skillet. This helps prevent them from cracking.
  6. In a medium bowl, combine the shredded chicken with about 1/2 cup of the remaining salsa verde. Mix well.
  7. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
  8. Pour the remaining salsa verde over the enchiladas.
  9. Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.
  10. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Notes

  • For a spicier enchilada, leave the seeds in the serrano peppers. For a milder flavor, remove the seeds and membranes.
  • If you prefer a creamier salsa, you can add 1/4 cup of sour cream or Mexican crema to the blender when making the sauce.
  • To avoid tortillas tearing, ensure they are warmed before filling and don’t overfill them.
  • This recipe is a great way to use leftover rotisserie chicken, making it a quick weeknight meal.

Nutrition

Find it online: https://kingscook.com/salsa-verde-chicken-enchiladas-recipe/