Best Chicken Enchiladas Verde Recipe
Cherie Biscoe
The bomb! I always take my own ride, so I skipped the precooking of the onions and used oil softened corn tortillas and added the seasoning straight to the bowl with the chicken with a hint of chili powder, onion powder and garlic powder. I also used Mexican cheese, medium cheddar and mozerella both inside and on top. I finished it off with sour cream and pico de gallo! Two thumbs up from the hubby and I may now have a tough choice between beef vs chicken which was never a problem before. Very easy recipe and wonderful use for those $5 Costco chickens. Thank you for sharing!
I was looking for a green enchilada recipe with chicken, since I was getting tired of red sauce with beef, and Oh. Emm. Gee. these did NOT disappoint! The spices and seasonings are absolutely perfect. I used corn tortillas instead of flour, but dang these enchiladas are so yummy! Thanks for sharing!
That was Damn Delicious! I made the enchiladas ahead of time so I could pop it in the oven after a cold, wet, fun day at the pumpkin patch. It hit the spot and helped warm me up. Will definitely be making them again. Thanks for the great recipe.
This recipe is a keeper! I accidentally read the recipe incorrectly the first time I made it and added sour cream to the chicken mixture instead of cheese. It turned out great and I make it this way every time now.
We loved these. I had to modify them a little bit since my husband hates peppers. So instead of eliminating them, I reduced the amount to one can. That was enough to make him happy and he said that I should make it again! The enchiladas were really delicious. I used Goya enchilada sauce and it was great. I have made homemade salsa verde before which is also great (preferred) if I have the time, but either one works. Thank you Chungah, for another wonderful recipe.
Our entire family of 6 loved these! I did not have a rotisserie chicken so I just cooked 2-3 chicken breasts in a slow cooker covered in chicken broth, removed the chicken when done and shredded it. I am going to add this recipe to our rotation. Thank you for sharing!
Definitely a keeper of a recipe! Both my husband and myself loved this dish. The things I changed was instead of salsa verde, I used green chile enchilada sauce and also used gluten free flour tortillas. Dish was easy and fast to put together and so delicious! Added sour cream and cut up avocado on top and instead of putting cilantro inside, I put it on the outside (my husband hates cilantro).
This looks super yummy! One question: Did anyone notice that the flour tortillas did not hold up well? Traditionally corn tortillas are used for enchiladas. Whenever I have seen recipes with flour tortillas it does not turn out well. Really looking forward to trying this! We ate red chili enchiladas a lot when I was a kid.
These irresistible Chicken enchiladas verdes are filled with tender shredded chicken and vibrant green salsa, and smothered in melted cheese. The homemade roasted tomatillo salsa verde is what sets these chicken enchiladas apart from the rest. Mexican food doesn't get any better than this!
These enchiladas go really well with black beans and rice and this leafy green salad or this one. Don't forget to serve the extra salsa verde on the side!
These chicken enchiladas verdes are one of my all time Mexican favorites. They are everything you love about chicken enchiladas, with the addition of an incredibly flavorsome homemade roasted tomatillo salsa verde that takes this dish from delicious to extraordinary.
As I said before, the homemade salsa verde is what makes these chicken enchiladas extra special. And the good news is, it's not hard to make. You'll need a rimmed baking sheet to roast the veggies and a blender or food processor to puree them. For ingredients, you'll need fresh tomatillos, a white onion, a couple of jalapeños, garlic, and cilantro.
To cook the tomatillos, you can either boil them, cook them on the stovetop, or roast them in the oven. Although most salsa verde recipes call for boiling the tomatillos, I prefer to toss them with a little olive oil and roast them, along with onions and jalapeños. Roasting adds a delicious charred flavor to the salsa!
What kind of chicken to use for enchiladas - Any cooked shredded chicken will work well in this recipe - white meat or dark: homemade poached chicken, rotisserie chicken, roasted chicken, or pan-seared chicken.
Make this recipe with store-bought salsa verde - For a quicker version of this recipe, you can skip the homemade salsa and use 4-cups of store-bought salsa verde. The enchiladas will not have quite the same depth of flavor as they have with the homemade salsa verde, but they will still be very delicious.
This recipe is awesome! I cheat a little bit and buy tomitilla salsa from Aldi that is amazing. (Frontera brand). I also use boneless chicken thighs and cube them (not a fan of shredded). I also add in homemade Pico (tomato/bell pepper/onion/cilantro/jalepeno/salt/cayenne pepper/dash of lemon and lime juice). Everyone loves this recipe:)
The homemade salsa verde is the way to go! Super easy. You can poach the chicken while you work on the sauce, super easy. I like also that it was a lighter version. Some enchiladas are just smothered in cheese but this had a great balance. Will be making it again!
Hi Allison, adding oil to the skillet will get the tortillas a little browned in spots in addition to heating them and will probably enhance their flavor a bit. It's also the more traditional way to make enchiladas. I tend to lighten recipes where I can and I feel these enchiladas are wonderful without the added oil. But if you fry yours in oil first, I'm sure the enchiladas will be delicious - maybe even more so. Keep me posted!
I made this last night and I'm eating some for lunch right now. It's really delicious! I love the roasted tomatillo salsa verde...very fresh and light. I used a combination of chicken breast and chicken thigh and tried these corn+flour tortillas that worked really well. 3 jalapenos, seeded, and it has lots of great flavor without too much heat. I never had Cojita cheese before, but I found it locally at the supermarket and it's very good. I will definitely make these again. Thanks for another great recipe!
These simple enchiladas are spicy, creamy, and cheesy. Our recipe below serves 4, but you can easily double or even triple it for a crowd. I do this when attending family potlucks all the time. These are always a hit.
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.
1Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
Green chicken enchiladas, or chicken enchiladas verdes in Spanish, are a traditional Mexican dish made with tortillas filled with shredded chicken or other fillings topped with in a green sauce, or salsa verde, made from tomatillos, chilies, garlic, and other seasonings.
Salsa verde enchiladas are often topped with cheese and other fixings, like onions, Mexican crema, or fresh herbs. Enchiladas verdes are typically served with rice and beans and are a popular dish in many Mexican restaurants.
Boom! Done! Your salsa verde chicken enchiladas are ready to serve! Pretty easy recipe, isn't it? And HUGE on flavor. I hope you love my green chicken enchiladas recipe as much as we do.
When I make the chicken. I slice it in strips, season the breast strips in the these spices: grd cumin
medium chili powder
smoky paprika
garlic powder
Let it sit while you cut one red pepper strips
one roasted green chile strips
sliced sweet onion.
Then I start frying the chicken once ready to turn, add the peppers & onion sear all until red pepper & onion just until crisp but firm but not over done.
Let these cool out of the pan. Then I add a little cheese then asemble the tortilla. Assemble & bake as per Mikes recipe.
Delicious!!
Kate Reser, WI
As fun as it is to get creative around the holidays, I always like it when we prepare simple comfort food for Christmas. Dishes like homemade calzones or my favorite chicken enchilada recipe, make the occasion seem intimate and warm.
This easy chicken enchilada recipe would make the perfect centerpiece for a Christmas fiesta this year. You could celebrate the season while sipping margaritas and feasting on latin-inspired favorites. Sounds like my kind of Christmas. Dinner decision made. Feliz Navidad!
I found this recipe on Pinterest about a year ago and have made it at least 4 times. We had it again tonight for dinner. I go the easy route and use store bought salsa verde, and use red onion instead of green, use flour instead of corn tortillas (can never find corn!!) but it is SO good. One of my favorite dishes to make. WhollyGuacamole spicy goes so well with it, too!
Made this last night and my adult daughter just raved about it. I thought it was good as well. Made some adjustments due to ingredients I had on hand. Used flour tortillas, medium-spiced salsa verde in a jar, shredded cheddar cheese, and left over taco shredded chicken. Absolutely yummy.
A shortcut for this recipe is to use already prepared bottled salsa verde which should be available at any market that carries Mexican foods. Use 3 cups. You can also use rotisserie chicken instead of poaching your own.
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