Chile Verde Enchiladas

Chile Verde Enchiladas

Delicious chicken enchiladas with a Childe Verde Sauce.
Course Main Dish
Cuisine Mexican
Keyword chile verde enchiladas, enchiladas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 512kcal
Author Leigh Anne Wilkes


  • 3 C shredded chicken
  • 1/2 white onion quartered
  • olive oil
  • 1 clove garlic
  • salt
  • 2 C cilantro leaves
  • 1 1/2 lbs. tomatillos husks removed (about 5)
  • 1 jalapeno chile
  • 1 poblano chile
  • 1 C chicken broth
  • 1 tsp sugar
  • 6-8 corn tortillas
  • 2 C monterey jack cheese grated
  • sour cream cilantro for garnish


  • Place tomatillos, onion and chiles on a baking sheet and drizzle with olive oil.
  • Place under broiler, roatate a few times until peppers and tomatillos are softened and blackened. About 12-15 minutes. 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.
  • Season with salt and add sugar if needed.
  • Soften tortillas by cooking in a dry skillet for 5 seconds on each side. Cover with a paper towle.
  • Dip tortilla into sauce on both sides.
  • 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.


Calories: 512kcal | Carbohydrates: 21g | Protein: 40g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 448mg | Potassium: 739mg | Fiber: 4g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 37mg | Calcium: 334mg | Iron: 3mg