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Chicken Enchiladas Verde Recipe Easy Homemade with Cheese and Salsa

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These chicken enchiladas verde feature juicy shredded chicken, tangy homemade tomatillo salsa verde, and plenty of melty cheese, all wrapped in soft corn tortillas. Perfect for busy weeknights, potlucks, or family gatherings, this comforting Mexican dish is easy to make ahead, freeze, and reheat.

Ingredients

Scale
  • 1 pound fresh tomatillos, husked, rinsed, and halved
  • 1 small onion, peeled and quartered
  • 2 cloves garlic, peeled
  • 1–2 jalapeños, stemmed (remove seeds for less heat)
  • 1/2 cup fresh cilantro leaves
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon kosher salt
  • 2 cups cooked chicken, shredded
  • 1/2 cup salsa verde (from above)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/4 cup sour cream or Greek yogurt
  • 8–10 corn tortillas (6-inch size)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Olive oil or spray (for softening tortillas)
  • Fresh cilantro leaves (for garnish)
  • Chopped red onion (optional, for garnish)
  • Sliced avocado or a dollop of sour cream (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Arrange tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 12-15 minutes until tomatillos are soft and lightly charred, and jalapeños are blistered. Broil for the last 2 minutes for extra smoky flavor if desired.
  2. Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, and salt. Blend until smooth. Taste and adjust salt or lime as needed. Pulse for a chunkier salsa or add a splash of water if too thick.
  3. In a mixing bowl, combine shredded chicken, 1/2 cup salsa verde, cumin, black pepper, and sour cream. Mix until well coated. Add extra salsa if chicken is dry.
  4. Heat a nonstick skillet over medium. Lightly spray each tortilla with oil and warm for 10-15 seconds per side until pliable. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 seconds.
  5. Pour 1/2 cup salsa verde into the bottom of a baking dish and spread to cover. Spoon 2-3 tablespoons of chicken filling onto each tortilla, roll up snugly, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
  6. Pour remaining salsa verde evenly over the top of the rolled enchiladas. Sprinkle with Monterey Jack and cheddar cheese. Cover with foil.
  7. Bake, covered, at 425°F (220°C) for 15 minutes. Remove foil and bake another 5-8 minutes until cheese is golden and bubbling. Broil for 1-2 minutes at the end for a crispy cheese top if desired.
  8. Let enchiladas rest 5 minutes before serving. Garnish with fresh cilantro, red onion, and avocado slices or sour cream.

Notes

For gluten-free, use corn tortillas. For dairy-free, substitute cheese and sour cream with plant-based alternatives. Warm tortillas before rolling to prevent cracking. Make ahead and freeze before baking for easy meal prep. Add extra veggies or swap proteins as desired.

Nutrition

Keywords: chicken enchiladas, enchiladas verde, Mexican casserole, salsa verde, easy dinner, comfort food, cheesy enchiladas, gluten-free, make ahead, family meal

Find it online: https://prismtaste.com/chicken-enchiladas-verde-recipe-easy-homemade-with-cheese-and-salsa/