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Chicken Enchiladas with Verde Sauce
5 from 12 votes

Chicken Enchiladas with Verde Sauce

Chicken Enchiladas with Verde Sauce offer shredded chicken thighs baked in corn tortillas and smothered with a tangy, creamy tomatillo-based green sauce. The sauce is made from broiled tomatillos, serrano chiles, and aromatics, finished with Mexican crema for richness. Topped with cheese and fresh garnishes like cilantro, tomato, and cotija, this dish presents layers of bright, savory, and creamy flavors in a comforting casserole.

Prep Time
20 mins
Cook Time
45 mins
Additional Time
57 mins
Total Time
2 hrs 2 mins
Servings: 4 people
Calories: 670 kcal
Course: Main Course
Cuisine: Mexican, Tex-Mex

Ingredients

FOR THE VERDE SAUCE
  • 1 lb tomatillos fresh, husks and stems removed, rinsed
  • 2 serrano chile stems and seeds removed
  • 4 lices white onion each about ¼-inch thick
  • 3 cloves garlic
  • ¼ cup cilantro fresh, roughly chopped
  • 2 tablespoon vegetable oil
  • 2 cups chicken broth organic, free-range, Pacific Foods brand
  • ¾ cup Mexican crema or crème fraîche, or heavy cream
  • kosher salt
FOR THE ENCHILADAS
  • 3 lb chicken thighs skin-on, bone-in
  • 1 tablespoon vegetable oil
  • black pepper fresh ground black pepper
  • kosher salt fresh ground black pepper
  • 10 corn tortillas
  • 1½ cups cheese Shredded: Monterey Jack and/or Mild Cheddar
  • 1 cup tomato chopped, for garnish
  • ½ cup cilantro chopped, for garnish
  • ½ cup cotija cheese crumbled, for garnish

Instructions

MAKE THE VERDE SAUCE
    Cup of Yum
  1. Position a rack under your broiler, and turn on high. Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan.
  2. Broil, until the tomatillos are soft and slightly charred, about 12 minutes, turning the pan halfway through.
  3. Transfer vegetables to a blender and add the cilantro. Blend until smooth.
  4. Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 3 minutes.
  5. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
  6. Remove from the heat and whisk in the Mexican crema (or crème fraîche or heavy cream) and 1 teaspoon salt. Let cool slightly before assembling the enchiladas
ROAST THE CHICKEN
  1. While the sauce is simmering, preheat the oven to 400°F.
  2. Rub the vegetable oil (1 tablespoon) over the chicken thighs, and then sprinkle all over with salt and pepper. Bake the chicken thighs until cooked through with an internal temperature of 165°F. (Approx. 45 minutes for bone-in, 30 minutes for boneless).
  3. Remove the thighs and let cool slightly. (You can turn the oven off, or leave it on...you will be cooking the enchiladas at the same temp shortly). Remove the skin and discard it. Shred the meat with a fork. Lightly salt and pepper the shredded chicken. Set aside.
PREPARE THE ENCHILADAS
  1. Place moist paper towels around the corn tortillas and place in the microwave on high for 1 minute. The tortillas should be soft and pliable. Microwave for another 30 seconds, if necessary.
  2. Spray a 9"x13" baking dish with cooking spray. One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla. Lay the sauced tortilla into the dish. Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top. Spoon some of the sauce over the tortillas to keep the enchilada sealed. Repeat with remaining tortillas.
  3. Pour 1½ cups of the sauce over the tortillas. Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
  4. Garnish with chopped tomatoes, cilantro, and crumble Cotija cheese, if desired. Serve at once!

Notes

  • Using bone-in, skin-on chicken thighs adds flavor, but skinless, boneless thighs or breasts can be substituted with shorter bake times (typically 15-20 minutes less).
  • Serrano peppers control the heat; remove seeds for less spice, or omit for none. Gloves are recommended when handling chiles to avoid irritation.
  • The verde sauce and chicken can be prepared several days ahead to simplify assembly.
  • Cooked enchiladas keep refrigerated up to one week; freezing can affect texture but is possible for up to one month.

Nutrition Information

Calories 670kcal (34%) Carbohydrates 49g (16%) Protein 78g (156%) Fat 21g (32%) Saturated Fat 7g (35%) Cholesterol 212mg (71%) Sodium 625mg (26%) Potassium 1439mg (31%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 1584IU (32%) Vitamin C 22mg (24%) Calcium 571mg (57%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 670

% Daily Value*

Calories 670kcal 34%
Carbohydrates 49g 16%
Protein 78g 156%
Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 212mg 71%
Sodium 625mg 26%
Potassium 1439mg 31%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 1584IU 32%
Vitamin C 22mg 24%
Calcium 571mg 57%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.