Description
Traditional Enchiladas Verdes are a flavorful Mexican dish featuring corn tortillas filled with seasoned shredded chicken and cheese, smothered in a tangy roasted tomatillo and chili salsa, then baked until bubbly and topped with fresh garnishes like queso fresco, crema, cilantro, and red onion.
Ingredients
Scale
Salsa Verde
- 1 ½ pounds tomatillos (husked and rinsed)
- 1 large white onion (cut into thick wedges)
- 3 jalapeños (stems removed)
- 2 serrano peppers
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups chicken broth
- ½ cup fresh cilantro
- 2 cloves garlic
- 1 tablespoon lime juice
Filling and Assembly
- 3 cups cooked shredded smoked or rotisserie chicken
- 16 corn tortillas
- 2 cups shredded Monterey Jack or Oaxaca cheese (divided)
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
Toppings
- Crumbled queso fresco
- Mexican crema or sour cream
- Chopped cilantro
- Thinly diced or sliced red onion
Instructions
- Roast the Vegetables: Preheat oven to 425°F. Place tomatillos, white onion wedges, jalapeños, and serrano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until softened and lightly charred.
- Prepare the Salsa Verde: Transfer roasted vegetables to a blender. Add chicken broth, cilantro, garlic, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.
- Set Salsa Aside: Pour salsa into a wide shallow bowl for dipping and assembly.
- Prepare the Chicken Filling: Reduce oven temperature to 350°F. In a bowl, combine shredded chicken with cumin, Mexican oregano, and salt. Add ¼ cup salsa to the chicken mixture and combine thoroughly.
- Prepare Baking Dish: Spread a thin layer of salsa in the bottom of a 9×13 baking dish to prevent sticking and add flavor.
- Dip Tortillas: Dip each corn tortilla into the warm salsa, coating both sides to soften and infuse flavor.
- Assemble Enchiladas: Fill each salsa-coated tortilla with shredded chicken filling and a little shredded cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Add Salsa and Cheese: Pour the remaining salsa evenly over the assembled enchiladas. Sprinkle the remaining 1 ½ cups shredded cheese over the top evenly.
- Bake the Enchiladas: Bake at 350°F for 20 to 25 minutes until hot, bubbly, and the cheese is fully melted. Let rest for 5 minutes before serving.
- Garnish and Serve: Top with crumbled queso fresco, Mexican crema or sour cream, chopped cilantro, and thinly sliced red onion for a fresh, vibrant finish.
Notes
- Roasting the tomatillos and peppers enhances the salsa’s depth of flavor and adds slight smokiness.
- Use warm salsa to dip tortillas to prevent cracking while rolling.
- You can substitute rotisserie chicken with leftover cooked chicken for convenience.
- Adjust the amount of jalapeños and serranos based on desired heat level.
- Monterey Jack cheese melts beautifully and is ideal for this recipe, but Oaxaca cheese is authentic and equally delicious.
- Letting the enchiladas rest after baking allows the flavors to meld and makes serving easier.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Enchiladas Verdes, Mexican enchiladas, tomatillo salsa, baked enchiladas, shredded chicken enchiladas
