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Using a fresh salsa verde, these salsa verde enchiladas are a fun variation of the traditional enchilada. The roasted peppers add amazing flavor and depth to this recipe.
Why You’ll Love This Recipe!
This is a fun and delicious way to change up the classic enchilada. Instead of red sauce we are using salsa verde. Salsa verde has amazing flavor thanks to roasted chilies. It is a combination of roasted chilies, onions and tomatillos and is quick and easy to make at home.
You can make these enchiladas even quicker to make by using a rotisserie chicken.
What does roasting the peppers do?
Roasting peppers deepens the flavor. It caramelizes the sugars in the peppers and makes them a little sweater and also gives the pepper a touch of smokiness.
Ingredients Needed
- Chicken. See FAQ box below for different ways to prep chicken. I like to use chicken breast meat.
- White onion
- Olive oil
- Garlic. Fresh minced garlic is best
- Salt
- Cilantro
- Tomatillos. Peel them first.
- Jalapeno chile
- Poblano chile
- Chicken broth
- Sugar
- Corn tortillas. You can also use flour tortillas but I prefer corn.
- Monterey jack cheese. You can add in some cheddar cheese if you like with the Monterey Jack.
How to Roast Peppers
- Slice peppers in half and remove seeds.
- Quarter the onion, remove skin.
- Peel Tomatillos
- Place everything on a large baking sheet and drizzle with olive oil.
- Place in a 500 degree F oven and bake for 20-25 minutes or until the skins begin to blacken.
- Rotate them a time or two.
- Cool and peel the skins from the peppers.
How to Make Salsa Verde Enchiladas
- Place all roasted vegetables into a blender with 1 1/2 C cilantro, garlic and pour in as much chicken broth (1/2 cup to 1 cup) as you need to get your desired consistency.
- Season mixture with salt and add sugar if needed.
- Pour green chile enchilada sauce into a pie dish or flat baking dish that will fit the tortilla.
- Soften tortillas by cooking in a dry skillet for 5 seconds on each side. Cover with a paper towel.
- After warming all the tortillas, dip them one at a time into the sauce on both sides.
- Place some chicken and cheese down the middle of the tortilla and roll up. Place seam side down in a 9 x 13 inch casserole dish. Reserve some cheese for sprinkling on top.
- Repeat with remaining tortillas.
- Spoon additional salsa over top and sprinkle with cheese.
- Bake at 375 degrees F for about 20 minutes.
- After baking garnish the enchiladas with some additional sauce, sour cream and a sprinkle of remaining cilantro.
Serve Salsa Verde enchiladas with:
- Sour Cream
- Pico de Gallo
- Cilantro
- Salsa
- Guacamole
- Cilantro Lime Rice
- Mexican Rice
- Black Beans
How To Make Shredded Chicken
You can also make your own shredded chicken instead of using a rotisserie chicken for salsa verde enchiladas
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Frequently Asked Questions
What is the best to reheat chicken enchiladas?
Microwave: Place them on a microwave safe plate or dish and heat in 30 second intervals until heated through.
Oven: Place in a 300 degree F oven, cover with foil and cook until heated through 10-15 minutes.
Can I freeze salsa verde enchiladas?
Enchiladas freeze great. You can freeze the baked or unbaked.
Unbaked: Cover them so they are air tight. Wrap in plastic wrap and foil. Place in freezer for up to two months. Thaw overnight in the fridge and then bake as directed.
Baked: Cover so they are airtight. Place in freezer for up to 2 months and then thaw in fridge overnight. Bake in a 350 degree F oven until heated through or place in microwave.
To save time can I use store bought salsa verde?
You can use a jar of salsa verde to save time but I think you’ll love the flavor of roasting the peppers!
Can I use another type of meat?
Absolutely, these would be delicious with some Mexican beef or Pork Carnitas.
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Salsa Verde Enchiladas
Ingredients
- 3 cups shredded chicken
- 6-8 corn tortillas
- 2 cups monterey jack cheese grated
- 1/2 white onion quartered
- olive oil
- 1 clove garlic
- salt
- 2 cups cilantro leaves
- 1 1/2 lbs. tomatillos husks removed (about 5)
- 1 jalapeno chile
- 1 poblano chile
- 1 cup chicken broth
- 1 tsp sugar
- sour cream for garnish
- cilantro for garnish
Instructions
Salsa Verde
- Place tomatillos, onion and chiles on a baking sheet and drizzle with olive oil.
- Place in a 500 degree F oven for 20-30 minutes or until skins blackened. Watch it closely. Rotate a few times until peppers and tomatillos are softened and blackened. Allow to cool and peel skins from peppers.
- Place all roasted vegetables into a blender with 1 1/2 C cilantro, garlic and as much chicken broth as you need to get your desired consistency. (1/2 cup to 1 cup)
- Season with salt and add sugar if needed.
Enchiladas
- Soften tortillas by cooking them in a dry skillet for 5 seconds on each side. Cover with a paper towel.
- Dip tortilla into sauce on both sides. Place in bottom of baking dish.
- Place chicken and cheese into middle of tortilla and roll up. Place seam side down in a 9 x 13 pan.
- Repeat with remaining tortillas.
- Spoon additional salsa over top and sprinkle with cheese.
- Bake at 375 degrees F for about 20 minutes.
- After baking garnish with some additional sauce, sour cream and a sprinkle of remaining cilantro.
Tips & Notes:
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Nutrition Facts:
Rachel says
Thanks for sharing!
We made this yesterday and we had way too much but we ate it all, we liked it soooo much.
Rachel from the Netherlands (yes your recipe goes around the world!).
Leigh Anne says
Rachel, Thanks so much for letting me! I love that you are enjoying my recipes in the Netherlands!!
Sylvia Tully says
Thanks for this recipe, I love Mexican food. I would love if you would post your Mom’s recipe with the red sauce
Leigh Anne says
Sylvia, There was a link to it in the post. Here it is: https://www.yourhomebasedmom.com/chicken-enchiladas-and-enchilada-sauce/
Ron Cohen says
These look great! I think I would just use a rotisserie chicken to save time but the sauce looks awesome! Might have to make this over the weekend.
Leigh Anne says
Ron, Rotisserie chicken would work perfect for this. A great time saver.
Liz says
Thank you Leigh Anne. These sound nice. Have a great week!
Leigh Anne says
Thanks for stopping by Liz!