Chicken Enchiladas with Green Sauce
Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade green tomatillo sauce, and baked with bubbly melted cheese. A satisfying Tex-Mex classic that brings restaurant-quality flavor to your dinner table.
For 6 servings
Poach and Shred the Chicken
- In a large pot, place the chicken breasts, half of the white onion, 2 whole garlic cloves, and 1 tsp of salt. Add enough water to cover the chicken by about an inch.
- Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through (165°F or 74°C).
- Remove the chicken from the pot and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces.
- Strain the poaching liquid and reserve at least 1 cup (240 ml) to use as flavorful chicken broth for the sauce.
Prepare the Green Enchilada Sauce (Salsa Verde)
- Position an oven rack about 6 inches from the broiler and set the broiler to high. On a baking sheet, arrange the tomatillos, jalapeños, the remaining half of the white onion, and the remaining 2 garlic cloves.
- Broil for 5-7 minutes, flipping once, until the vegetables are softened and have charred spots.
- Carefully transfer the broiled vegetables and any juices to a blender. Add the fresh cilantro, ground cumin, the remaining 0.5 tsp of salt, and 1 cup of the reserved chicken broth. Blend until smooth.
- In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Pour the blended sauce into the pan (be cautious of splattering). Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and its color deepens.
Prepare Tortillas and Oven
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a small skillet, heat the remaining vegetable oil over medium-high heat.
- Using tongs, quickly fry each corn tortilla for about 10-15 seconds per side. This makes them pliable and prevents them from tearing. Do not let them become crisp.
- Place the softened tortillas on a plate lined with paper towels to absorb any excess oil.
Assemble the Enchiladas
- Spread about 1/2 cup of the green sauce evenly over the bottom of the prepared baking dish.
- Take one softened tortilla and dip it into the warm green sauce, ensuring both sides are coated.
- Place the tortilla on a plate and fill the center with about 2-3 tablespoons of the shredded chicken.
- Roll the tortilla up snugly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and chicken.
Bake and Finish
- Pour the remaining green sauce evenly over all the rolled enchiladas in the dish.
- Sprinkle the shredded Monterey Jack cheese uniformly over the top.
- Bake for 20-25 minutes, until the sauce is bubbling and the cheese is fully melted and lightly browned.
- Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
Garnish and Serve
- Serve the enchiladas hot, garnished with dollops of sour cream, a sprinkle of fresh cilantro, and thinly sliced red onion.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the tortillas is a crucial step. It adds a layer of flavor and creates a barrier that prevents them from becoming mushy in the sauce.
- 2For a milder sauce, remove the seeds and veins from the jalapeños before broiling them.
- 3Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a greasy or grainy texture when melted.
- 4If your sauce is too thick after simmering, thin it with a little more chicken broth until it reaches a pourable, gravy-like consistency.
- 5Don't overcrowd the baking dish. The enchiladas should fit snugly in a single layer.
Adapt it for your goals.
Vegetarian
Replace the chicken with 2 cups of black beans mixed with 1 cup of corn and 1 cup of shredded cheese for a hearty vegetarian filling.
Different MeatDifferent Meat
Use shredded pork carnitas or cooked, shredded beef (like barbacoa) instead of chicken for a different flavor profile.
Creamy SauceCreamy Sauce
After simmering the green sauce, remove it from the heat and stir in 1/2 cup of sour cream or Mexican crema for a richer, creamier finish.
Add Some HeatAdd Some Heat
For a spicier sauce, add a serrano pepper along with the jalapeños during the broiling step.
Why this is on our healthy list.
Excellent Source of Protein
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Antioxidants
Tomatillos, garlic, and onions are packed with antioxidants like Vitamin C and quercetin. These compounds help fight free radicals in the body, reducing cellular damage and inflammation.
Contains Capsaicin
Jalapeños contain capsaicin, a compound known for its potential to boost metabolism and provide mild anti-inflammatory benefits.
Frequently asked questions
A typical serving of two chicken enchiladas with green sauce has approximately 550-650 calories, depending on the amount of cheese and oil used.