Chicken Enchiladas Verdes Recipe

Name: Chicken Enchiladas Verdes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatillos, husked and cut in half; 2 bunches green onions, ends trimmed; 5 jalapeno peppers, halved and seeded; 4 cloves garlic, or more to taste; 2 cups chopped fresh cilantro; 1 cup chicken stock; 1 lime, juiced; 1 teaspoon salt, or more to taste; 12 corn tortillas; 4 cups cubed cooked chicken; 4 cups shredded mozzarella cheese; 1/2 cup crumbled queso fresco

Servings: persons

2 pounds tomatillos, husked and cut in half
2 bunches green onions, ends trimmed
5 jalapeno peppers, halved and seeded
4 cloves garlic, or more to taste
2 cups chopped fresh cilantro
1 cup chicken stock
1 lime, juiced
1 teaspoon salt, or more to taste
12 corn tortillas
4 cups cubed cooked chicken
4 cups shredded mozzarella cheese
1/2 cup crumbled queso fresco

1
Preheat oven to 400 degrees F (200 degrees C).
2
Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
3
Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
4
Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
5
Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
6
Bake in the preheated oven until bubbling, about 25 minutes.

1168

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds tomatillos, husked and cut in half, 2 bunches green onions, ends trimmed, 5 jalapeno peppers, halved and seeded, 4 cloves garlic, or more to taste, and more.

Yes, Chicken Enchiladas Verdes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas Verdes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions