Green chile chicken enchiladas forever because who doesn’t love salsa verde, chicken, tortillas and cheese all baked up into a delicious mess. The best part is, if you don’t have the time to make the green chile sauce, it’s okay to buy it. Ditto on using leftover rotisserie chicken – this is meant to be easy! This easy chicken enchilada recipe is effortlessly customizable, so get creative and make it your own. Here are some suggestions:
Chicken: I usually have some poached boneless skinless cooked chicken breasts hanging out in the fridge, you can you can use any cooked chicken you like: boneless thighs, grilled chicken, baked chicken, even store bought rotisserie.
Aromatics: Onions, diced chilies like jalapeños or poblanos, garlic, anything that you like to spice it up – just sauté quickly and add it to the chicken filling.
Beans: Black beans, kidney beans, lentils, chickpeas, pinto beans, navy beans…it’s your choice. We usually go all chicken, but if you’re looking to pop in a bit more nutrition, beans are the way to go.
Tortillas: Traditionally enchiladas are made with corn tortillas, and that’s what we like best, but flour tortillas work too and bonus: they’re easier to roll.
Cheese: We always have a pack of shredded Mexican four cheese, so we usually reach for that, but of course any cheese will work: Pepper Jack, cheddar, Monterrey, mozzarella, anything melty.
Easy Homemade Green chile salsa verde chicken Enchiladas
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1.5 hours
- 1 lb tomatillos
- 4 anaheim chilies
- 1/4 onion, roughly chopped
- 6 cloves garlic
- 1 cup cilantro, roughly chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 4 cups shredded chicken
- 2 cups shredded cheese of choice, divided
- 18-20 small corn or flour tortillas or 8-10 big ones
- cilantro, lime, and hot sauce to serve
Set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
When the vegetables are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds.
Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.
Add 2 cups salsa verde to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste.
Heat the oven to 375°F. Lightly oil or use non-stick spray on a baking dish.
Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Top generously with the remaining salsa verde and cheese. Bake in the oven until cheese is melted and bubbly, 20-30 minutes. Top with cilantro and serve with hot sauce and lime.