Traditional Enchiladas Verdes

A baked casserole topped with melted cheese, white sauce, cilantro, and red onion slices, surrounded by bowls of rice, beans, lime wedges, cheese, and chopped vegetables on a festive tabletop.

Traditional Enchiladas Verdes

Soft corn tortillas dipped in smoky roasted tomatillo salsa, filled with tender shredded chicken and melty cheese, then baked under a blanket of vibrant green sauce. Unlike creamy versions, the roasted jalapeños and serranos bring bold heat, balanced by sweet onions and rich chicken broth for a deeply flavorful, authentic dish.

Course Main Dishes

Cuisine Mexican, Tex-Mex

Keyword Enchiladas Verdes, Roasted Tomatillo Salsa

Prep Time 25

Cook Time 35

Cool 15

Total Time 1 15

Servings enchiladas

Calories 458kcal

Author Michele Feuerborn

Ingredients

Roasted Tomatillo Salsa

1 ½ pounds tomatillos husked and rinsed
1 large white onion cut into thick wedges
3 jalapeños stems removed
2 serrano peppers
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 ½ cups chicken broth
½ cup fresh cilantro
2 cloves garlic
1 tablespoon lime juice

Enchiladas

3 cups cooked shredded smoked or rotisserie chicken
16 corn tortillas
2 cups shredded Monterey Jack or Oaxaca cheese divided
½ teaspoon cumin
½ teaspoon Mexican oregano
½ teaspoon salt

Optional Toppings :

Crumbled queso fresco
Mexican Crema or Sour cream
Chopped cilantro
Thinly diced or sliced red onion

Instructions

Preheat oven to 425°F.  Place tomatillos, white onion wedges, jalapeños, and serrano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes until softened and lightly charred.
1 ½ pounds tomatillos, 1 large white onion, 3 jalapeños, 2 serrano peppers, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
Transfer roasted vegetables to a blender. Add chicken broth, cilantro, garlic, and lime juice. Blend until smooth. Taste and adjust seasoning if needed.
1 ½ cups chicken broth, ½ cup fresh cilantro, 2 cloves garlic, 1 tablespoon lime juice
Pour salsa into a wide shallow bowl for dipping.
Reduce oven temperature to 350°F.  In a bowl, combine shredded chicken with cumin, Mexican oregano and salt. Add ¼ cup salsa to the chicken and combine.
3 cups cooked shredded smoked or rotisserie chicken, ½ teaspoon cumin, ½ teaspoon Mexican oregano, ½ teaspoon salt
Spread a thin layer of salsa in the bottom of a 9x13 baking dish.
16 corn tortillas
Dip each corn tortilla into the warm salsa, coating both sides.
Fill with shredded chicken and a little shredded cheese, roll tightly, and place seam-side down in the baking dish.  Repeat with remaining tortillas.
2 cups shredded Monterey Jack or Oaxaca cheese
Pour remaining salsa evenly over the enchiladas.
Sprinkle the remaining 1 ½ cups shredded cheese over the top.
Bake for 20 to 25 minutes until hot and bubbly and cheese is melted.  Let rest for 5 minutes before serving.
Top with queso fresco, crema, cilantro, and sliced red onion.
Crumbled queso fresco, Mexican Crema or Sour cream, Chopped cilantro, Thinly diced or sliced red onion

Notes

Important Tips

Roast vegetables until slightly charred for deeper flavor.
Use mostly jalapeños and fewer serranos for balanced heat.
Blend salsa until completely smooth.
Warm tortillas slightly if they feel stiff before dipping.
Dip quickly to prevent tortillas from becoming too soft.
Mix some cheese into the filling for better texture.
Do not overfill the tortillas or they may break.
Arrange enchiladas snugly to prevent unrolling.
Taste salsa before assembling and adjust salt or lime.
Let rest before serving so sauce thickens slightly.
Remove some pepper seeds if you prefer milder heat.
Nutrition calculations are approximate, and your calculations may differ.

Nutrition