Enchiladas Verdes

Enchiladas Verdes

4 - 5 servings
These Mexican-inspired enchiladas verdes are chicken-filled tortillas coated in homemade tomatillo sauce. It's the perfect family casserole!

Ingredients

  • 1 1/2 lb. fresh tomatillos

    husks removed and cut into 2-inch pieces

  • 1/2 white onion

    peeled and cut into 8 pieces

  • 2 serrano chilis

    split into half lengthwise

  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 1 1/4 tsp. kosher salt
  • 1 tbsp. lime juice
  • 1 c. fresh cilantro

    leaves and small stems, chopped

  • 1 c. chicken stock
  • 1/2 c. sour cream
  • 3 c. cooked chicken

    from 1 rotisserie chicken

  • 12 oz. grated Monterey Jack cheese
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 10 8-inch flour tortillas
  • 1/4 c. chopped red onion

    optional

  • 2 tbsp. chopped

    fresh cilantro, optional

Directions

  1. 1

    For the sauce: Preheat the oven to 425°. Place the tomatillos, onion and serrano chilis on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 25 to 30 minutes until the tomatillos and onions have softened. Let cool slightly then transfer to a blender canister.

  2. 2

    Add the garlic, salt, lime juice, cilantro, chicken stock, and sour cream to the blender. With the lid vented (to release steam) and a clean kitchen towel covering the opening, blend on high for about 30 seconds, until almost smooth.

  3. 3

    For the enchiladas: Meanwhile, combine the chicken, two thirds of the cheese, 3/4 cup of enchilada sauce, cumin, chili powder, salt, and ground black pepper in a large bowl. Stir to combine.

  4. 4

    Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds on high to soften. Leave the paper towel over top of them to keep them moist and pliable.

  5. 5

    Add 1 cup of the remaining enchilada sauce to a 13-by-9-inch casserole dish and spread to coat the bottom. Place a tortilla flat on a cutting board. Add a mounded 1/3 cup of the chicken mixture in a row in the center of the tortilla and roll up tightly. Place seam side down in the baking dish. Repeat to fill all the tortillas and the casserole dish. Drizzle all over with the remaining sauce and sprinkle with the remaining cheese.

  6. 6

    Reduce the oven temperature to 375 degrees. Bake for 25 to 30 minutes, until the cheese is melted and the sides are golden and bubbly. Top with onion and cilantro if you like, before serving.

Enchiladas Verdes

Enchiladas Verdes

5.0(2)70 min4 - 5 servings

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Based on 2 ratings

thepioneerwoman.com
5.0(2 reviews)
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About this Recipe

Craving that comforting, hearty meal feel with vibrant flavors? These Enchiladas Verdes are a true family favorite, bringing restaurant-quality Mexican-inspired taste right to your dinner table without the fuss.

Why This Recipe Works

What makes these chicken Enchiladas Verdes truly special is the homemade tomatillo sauce. By roasting fresh tomatillos with white onion and serrano chilis, you build a complex, tangy foundation that elevates the entire dish. This combined with tender cooked chicken and a blend of spices wrapped in soft flour tortillas makes for an incredibly satisfying casserole.

What to Expect

Prepare for a delightful blend of textures and bold flavors. You'll bite into soft, savory flour tortillas generously coated in that bright, zesty tomatillo sauce. Inside, a juicy chicken filling seasoned with cumin and chili powder awaits, perfectly complemented by the rich, melty Monterey Jack cheese. The subtle kick from the serrano chilis is balanced by the creamy sour cream, creating a harmonious and comforting experience. This robust dish is an ideal choice for a satisfying family dinner or a cozy gathering with friends.

Customization & Variations

This Enchiladas Verdes recipe is wonderfully adaptable. While rotisserie chicken makes prep a breeze, you can easily use any cooked chicken you have on hand. Feel free to adjust the heat by reducing or increasing the number of serrano chilis in the sauce—or remove the seeds for a milder flavor. For a different cheese profile, you could swap Monterey Jack for a Mexican blend or even a sharp cheddar. Don't skip the optional fresh cilantro and red onion for a pop of freshness and texture at the end.

Serving & Context

These enchiladas are perfect for a weeknight family dinner or a casual get-together. Serve them hot straight from the oven, perhaps with a simple side of rice or beans for a complete meal that will surely impress.

Frequently Asked Questions