Chicken Enchiladas Verdes

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Servings: 8 Difficulty: Intermediate
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Creamy chicken-filled tortillas smothered in a vibrant, tangy tomatillo and poblano green salsa.
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These Chicken Enchiladas Verdes are a comforting yet vibrant Mexican classic. The star is the homemade green salsa, made from charred tomatillos and poblano peppers, offering a bright, tangy, and slightly smoky flavor profile that cuts through the richness of the melted cheese. Tender shredded chicken is rolled into soft corn tortillas, dipped in the lush verde sauce, and baked until bubbly. Topped with fresh cilantro, crumbled queso fresco, and a dollop of crema, this dish strikes the perfect balance of textures and tastes. It’s an ideal weeknight dinner that feels special enough for guests, bringing the authentic, home-style warmth of a Mexican kitchen to your table without requiring complicated techniques.

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Chicken Enchiladas Verdes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 284.9

Description

These Chicken Enchiladas Verdes are a comforting yet vibrant Mexican classic. The star is the homemade green salsa, made from charred tomatillos and poblano peppers, offering a bright, tangy, and slightly smoky flavor profile that cuts through the richness of the melted cheese. Tender shredded chicken is rolled into soft corn tortillas, dipped in the lush verde sauce, and baked until bubbly. Topped with fresh cilantro, crumbled queso fresco, and a dollop of crema, this dish strikes the perfect balance of textures and tastes. It&# 226;ÂÂs an ideal weeknight dinner that feels special enough for guests, bringing the authentic, home-style warmth of a Mexican kitchen to your table without requiring complicated techniques.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Char the poblano peppers directly over a gas flame or under a broiler until the skins are blistered and blackened. Place them in a sealed plastic bag for 10 minutes to steam, then peel, seed, and chop.
  3. Roast the tomatillos and onion under the broiler until softened and slightly charred. Peel the garlic.
  4. Combine the roasted tomatillos, onion, garlic, cilantro, and chopped poblanos in a blender. Blend until smooth.
  5. Transfer the salsa to a saucepan and simmer for 10 minutes to meld the flavors. Season with salt and pepper to taste.
  6. Shred the cooked chicken and toss it with half of the green salsa to keep it moist.
  7. Heat a large skillet over medium heat. Briefly fry each corn tortilla for 10-15 seconds per side to soften them and prevent cracking. Drain on paper towels.
  8. Fill each tortilla with a spoonful of the chicken mixture, roll it up tightly, and place it seam-side down in a greased 9x13 baking dish.
  9. Pour the remaining green salsa evenly over the rolled enchiladas.
  10. Sprinkle generously with shredded cheese (queso fresco, Monterey Jack, or cheddar).
  11. Bake uncovered for 20-25 minutes, until the cheese is melted and the sauce is bubbling.
  12. Let rest for 5 minutes before serving. Garnish with fresh cilantro, diced onion, and a dollop of sour cream or crema.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 284.9kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 22.7mg1%
Total Carbohydrate 72.6g25%
Dietary Fiber 28.4g114%
Sugars 3.1g
Protein 15.9g32%

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

Keywords: enchiladas, chicken, verde, green salsa, tomatillos, poblano, mexican, baked, tortillas, cheese, dinner, comfort food, spicy, family meal, authentic
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