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0 from 12 votes

Muy Bueno Chicken Enchiladas Verdes

Here are the BEST ever chicken enchiladas verdes (green chicken enchiladas) using a handcrafted tomatillo green enchilada sauce that sets these apart from the rest.

Prep Time
25 mins
Cook Time
25 mins
Total Time
43 mins
Servings: 6
Calories: 541 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 Tablespoon canola oil
  • 1 medium onion diced
  • 1 lb. chicken breast
  • 1 1/2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Green Enchilada Sauce:
  • 1 1/2 lbs. tomatillos husks and stems removed and rinsed
  • 3 medium Poblano Chilies halved and seeded
  • 1/2 cup cilantro
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 3-4 cups pepper jack cheese Monterey Jack, Queso Fresco, or Mexican Blend Cheese
  • 12 corn tortillas
  • 1 scallion sliced thin
  • 1 cup sour cream
  • avocado optional

Instructions

    Cup of Yum
  1. Heat oil in medium saucepan over medium heat until simmering. Add onion and cook until tender, about 6-8 minutes. Reduce heat to low and add chicken broth, garlic, cumin, salt, and pepper. Add the chicken, cover, and simmer for 15-20 minutes, flipping chicken half way through.
  2. Heat oven to broil. Place tomatillos (husk removed) and poblano papers on foil lined baking sheet. Broil for 5-10 minutes or until vegetables start to soften. Remove from oven and let cool for a few minutes. Change oven temperature to 350 degrees. Remove the skin from the poblanos.
  3. Transfer tomatillos and poblanos to food processor or blender. Add 1/2 cup reserved cooking liquid from chicken, cilantro, sugar and salt. Taste and season accordingly.
  4. Cut chicken into small bite size pieces. Cover with 1/2 cup green enchilada sauce and season with more salt, if needed.
  5. Smear the bottom of 9 x 13 pan dish with 3/4 cup tomatillo sauce. Place chicken in center of each corn tortilla. Top with cheese and roll up, placing seam side down in pan. Repeat until all of the chicken and tortillas are used. Drizzle sauce over enchiladas and cover it with remaining cheese.
  6. Cover with foil and bake for 15-20 minutes. Remove the foil for the last few minutes to let cheese bubble. Top with scallions and sour cream. Serve with fresh avocado slices, if desired.

Nutrition Information

Calories 541kcal (27%) Carbohydrates 37g (12%) Protein 35g (70%) Fat 28g (43%) Saturated Fat 14g (70%) Cholesterol 112mg (37%) Sodium 1509mg (63%) Potassium 873mg (25%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 820IU (16%) Vitamin C 22mg (24%) Calcium 536mg (54%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 541

% Daily Value*

Calories 541kcal 27%
Carbohydrates 37g 12%
Protein 35g 70%
Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 112mg 37%
Sodium 1509mg 63%
Potassium 873mg 19%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 820IU 16%
Vitamin C 22mg 24%
Calcium 536mg 54%
Iron 2.4mg 13%

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