Chicken Enchiladas Verde Recipe

Chicken enchiladas verde are a weeknight classic built on bright, tangy tomatillo salsa verde and tender pulled chicken wrapped in warm corn tortillas. The verde sauce soaks into every layer during baking, creating a dish that is deeply flavorful and comforting. Each serving delivers 63g of protein and classic Mexican flavors in under 45 minutes.

Ingredients

Filling

• 600g chicken breast, cooked and shredded
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup (240ml) salsa verde (store-bought or homemade)
• 1/2 cup (120g) sour cream

Sauce

• 2 cups (480ml) salsa verde
• 1/2 cup (120ml) chicken broth

Assembly

• 12 small corn tortillas (6-inch)
• 1.5 cups (170g) shredded Monterey Jack cheese
• 1/2 cup sour cream (for serving)
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. In a large bowl, combine shredded chicken with cumin, garlic powder, chili powder, salt, 1 cup salsa verde, and sour cream. Mix until evenly coated.
3. Whisk together the remaining 2 cups salsa verde and chicken broth in a bowl. Pour about 1/2 cup of this sauce into the bottom of the prepared baking dish.
4. Wrap tortillas in a damp paper towel and microwave for 30 seconds to soften.
5. Place about 3 tablespoons of chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
6. Pour the remaining verde sauce evenly over all the enchiladas.
7. Sprinkle shredded Monterey Jack cheese over the top.
8. Bake uncovered for 20-25 minutes until cheese is melted and bubbling and edges are lightly golden.
9. Rest for 5 minutes before serving.
10. Garnish with sour cream, fresh cilantro, and lime wedges.

Tips & Variations

• Use a rotisserie chicken to cut prep time to under 10 minutes.
• Homemade salsa verde: roast 500g tomatillos, 2 jalapenos, 1 onion, and 4 garlic cloves at 450°F for 15 minutes, then blend with salt and lime juice.
• Add black beans or corn to the filling for extra fiber and volume without significantly changing calories.
• Corn tortillas are naturally gluten-free; confirm your salsa verde is also GF if needed.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in the oven at 350°F for 15 minutes.

Nutrition Breakdown

Calories: 703 kcal

Protein: 63.1g

Fat: 29g

Carbs: 46.8g

Fiber: 6.3g

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