Chicken Enchiladas with Salsa Verde


Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.

Prep Time:
30 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 20 mins
12 servings


  • 5 large chicken breasts

  • salt and ground black pepper to taste

  • water

  • 5 fresh tomatillos, husks removed

  • 1 serrano pepper, or more to taste

  • 2 cloves garlic

  • 3 poblano peppers

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 1 cup chopped fresh cilantro

  • 1 lime, juiced

  • ½ cup vegetable oil

  • 12 corn tortillas

  • 2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)

  • 4 tablespoons Mexican crema


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.

  3. Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.

  4. Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.

  5. Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.

  6. Remove chicken from the water in the pot and shred using a fork.

  7. Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.

  8. Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.

  9. Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Nutrition Facts (per serving)

476 Calories
32g Fat
22g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 476
% Daily Value *
Total Fat 32g 41%
Saturated Fat 12g 60%
Cholesterol 100mg 33%
Sodium 454mg 20%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 27g
Vitamin C 21mg 107%
Calcium 295mg 23%
Iron 2mg 8%
Potassium 306mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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