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Chicken Enchiladas Verdes

Rated as 4.25 out of 5 Stars
11

"I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!"
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Ingredients

1 h 10 m servings 446
Original recipe yields 8 servings (1 casserole)

Directions

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  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.

Nutrition Facts


Per Serving: 446 calories; 18 33 39.7 94 857 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fres...

Most helpful critical review

I enjoyed this dish but my family did not.

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The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fres...

I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a c...

We have a garden and my husband grows tomatillos and jalapenos, among other wonderful things. We also have lime tree, so a lot of the ingredients came from our own back yard!

Thumbs up from a family of five. I'd probably try to make individual enchiladas rather than the layered strategy just for easier serving.

I typed in a few ingredients I have at home, looking for a recipe, and this came up. Initially I was a little uncertain but I'm so glad I made it - very delicious! Two cups of cilantro seeme...

I enjoyed this dish but my family did not.

serve with tortilla chips to add a crunch!