Chicken Enchiladas Recipe with Green Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
10 enchiladas
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Calories
433 kcal
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Course
Main Course
Chicken Enchiladas Recipe with Green Sauce
Description
This recipe starts by roasting tomatillos, onion, garlic, and jalapeños to make a chunky salsa verde with cumin, salt, and fresh cilantro. The roasted vegetables add a bright and tangy flavor to the sauce. The shredded chicken combines with salsa, sour cream, and Monterey jack cheese to create a creamy and cheesy filling with subtle heat and freshness from the salsa.
Flour tortillas are filled with the chicken mixture, rolled, and arranged in a dish lined with salsa verde. The rest of the sauce is poured over the top along with additional cheese before baking, which melds the flavors and melts the cheese. Toppings like tomato, cilantro, and avocado add freshness and texture at serving.
The salsa verde can be made several days ahead and stored in the fridge in an airtight container. This allows the roasted flavors to deepen before assembling the enchiladas. The recipe uses flour tortillas for easier rolling but suggests corn tortillas for a gluten-free option.
Ingredients
- 1 1/4 pounds tomatillos husked and halved
- 1 white onion peeled and quartered
- 4-5 cloves garlic
- 1-2 jalapeños stems removed
- 2 teaspoon cumin ground
- 1 teaspoon salt
- 1/2 cup cilantro
- 4 1/2 cups chicken from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts, shredded, cooked
- 3/4 cup sour cream + extra for serving
- 3 cups Monterey jack cheese or Mexican blend cheese, shredded
- 10 flour tortillas or corn for gluten-free, 8-inch
- salt
- black pepper
Toppings
- tomato chopped
- cilantro
- avocado
Instructions
- Preheat oven to 400 degrees F. On a rimmed baking sheet, roast the tomatillos, onion, garlic and jalapeños for 15-20 minutes, until the tomatillos are bubbling and juicy. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, and cilantro and pulse mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, sour cream, and 2 cups of the cheese. Mix well, then salt and pepper to taste.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9x13-inch baking dish and smear the bottom with some of the reserved salsa verde. Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll like cigars to close. Place the tortillas in the baking dish; you may have to squeeze them in.
- Pour the rest of the salsa verde over the enchiladas and top with the remaining shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Garnish with cilantro, avocado and tomato. Top with a scoop of sour cream!
Notes
- Make the salsa verde several days in advance and store in an airtight container in the fridge to deepen flavors.
- Use flour tortillas for easier rolling; substitute corn tortillas for a gluten-free version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 433kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 688mg | 29% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 330mg | 33% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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