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Easy Chicken Enchiladas Verdes Recipe with Homemade Green Sauce

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A comforting and fresh recipe featuring tender shredded chicken wrapped in soft corn tortillas and topped with a zesty homemade green sauce and melty cheese. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great for convenience)
  • 1 pound fresh tomatillos, husked and rinsed
  • 2 medium jalapeños, stemmed and seeded for mild heat (leave seeds for more kick)
  • 1 small white onion, roughly chopped
  • 3 cloves garlic, peeled
  • ½ cup fresh cilantro leaves
  • Juice of 1 lime
  • ½ cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 8–10 corn tortillas
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • ½ cup sour cream (optional, for topping)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Place husked tomatillos and jalapeños on a baking sheet. Drizzle with olive oil and roast for 10-12 minutes, turning halfway, until softened and slightly charred.
  2. Transfer roasted tomatillos and jalapeños to a blender. Add chopped onion, garlic, cilantro, lime juice, chicken broth, and a pinch of salt. Blend until smooth and vibrant green. Add more broth if sauce is too thick. Adjust salt and lime juice to taste.
  3. Heat a skillet over medium heat. Lightly warm each corn tortilla for about 20 seconds per side until pliable. Stack wrapped in a clean kitchen towel to keep soft.
  4. In a large bowl, combine shredded chicken with about 1 cup of the green sauce and 1 cup of shredded cheese. Toss gently until evenly coated.
  5. Spread a thin layer of green sauce on the bottom of a 9×13-inch baking dish. Spoon about ⅓ cup of the chicken mixture onto each tortilla, roll up snugly, and place seam-side down in the dish. Repeat with remaining tortillas.
  6. Pour remaining green sauce evenly over the rolled enchiladas and sprinkle remaining shredded cheese on top.
  7. Bake uncovered at 375°F (190°C) for 15-20 minutes, until cheese is melted and bubbly with golden edges.
  8. Let enchiladas rest for 5 minutes after baking. Serve warm with sour cream, extra cilantro, and lime wedges.

Notes

Roasting tomatillos instead of boiling adds a smoky depth to the sauce. Warm tortillas just enough to make them pliable to prevent cracking. If sauce thickens during baking, spoon a little extra chicken broth or water over the top. Let enchiladas rest after baking to meld flavors. For dairy-free, substitute cheese and sour cream with plant-based alternatives. Corn tortillas are naturally gluten-free but check labels to be sure.

Nutrition

Keywords: chicken enchiladas verdes, homemade green sauce, easy enchiladas, Mexican dinner, shredded chicken enchiladas, tomatillo sauce, weeknight dinner

Find it online: https://pokirecipes.com/easy-chicken-enchiladas-verdes-recipe-with-homemade-green-sauce/