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Salsa Verde Chicken Enchiladas

Tomatillo sauce, shredded chicken, baked until bubbling.

Prep
15 min
Cook
40 min
Total
55 min
Active
25 min
Serves
4
Difficulty
Medium
Cuisine
mexican
Servings4

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Sauce

Filling

Assembly

Steps

  1. Heat the oven to 200°C / 400°F. Roast the tomatillos, onion, jalapeños, and garlic on a sheet pan for 20 minutes until blistered.

  2. Blend with the cilantro and salt into a loose sauce.

  3. Toss the chicken with a cup of the sauce and a third of the cheese.

  4. Warm the tortillas to soften, fill and roll them, and pack them seam-side down in a baking dish.

  5. Pour over the remaining sauce and cheese and bake 20 minutes until bubbling. Drizzle with sour cream.

Cold tortillas crack — warm them first.

Swaps

  • Jarred salsa verde saves 25 minutes.