Chicken Enchiladas with Tomatillo Sauce Enchiladas Verdes
Bright, zesty, and deeply satisfying, these Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes) are a vibrant twist on a classic Mexican favorite. Tender, seasoned shredded chicken is wrapped in warm corn tortillas, then smothered in a tangy, homemade tomatillo-poblano sauce bursting with fresh cilantro and roasted garlic flavors. Topped with a generous layer of melted Monterey Jack cheese, this comforting dish is baked to perfection, combining smoky, savory, and citrusy flavors in every bite. Quick to prepare in just under an hour, this recipe is perfect for weeknight dinners or festive gatherings. Serve with a dollop of sour cream and a squeeze of lime for a restaurant-worthy meal that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 8 pieces Tomatillos (husked and rinsed)
- 2 pieces Poblano peppers
- 2 pieces Garlic cloves
- 1 medium White onion (quartered)
- 1 cup Cilantro leaves
- 1 cup Chicken broth (low sodium)
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Sour cream (optional, for serving)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown. Cover the skillet, reduce heat to low, and cook for an additional 10 minutes, or until the chicken is fully cooked. Remove from heat, let cool slightly, then shred the chicken using two forks.
Preheat the oven to 375°F (190°C).
To make the tomatillo sauce, place the tomatillos, poblano peppers, garlic, and onion on a baking sheet. Roast in the oven for 15 minutes, or until the tomatillos and peppers are softened and slightly charred.
Transfer the roasted vegetables to a blender or food processor. Add cilantro and chicken broth, and blend until smooth. Season with additional salt to taste if necessary.
Heat a dry skillet over medium heat and warm each corn tortilla for 15-20 seconds per side to make them pliable.
Spread a small amount of tomatillo sauce on the bottom of a 9x13-inch baking dish.
Fill each tortilla with a few tablespoons of shredded chicken, roll tightly, and place seam-side down in the prepared baking dish. Repeat with all the tortillas.
Pour the remaining tomatillo sauce evenly over the rolled tortillas. Sprinkle the shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, optionally garnished with sour cream and lime wedges.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 546 mg | 42% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
