Enchilada? You Gotta! Salsa Verde Chicken Enchiladas

Enchilada? You Gotta! Salsa Verde Chicken Enchiladas


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Your friends will be green with envy when they see your salsa verde enchiladas! The spice of the salsa combined with the creaminess of the chicken creates a rich harmony of flavors.

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Chicago, IL

Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

5 servings


  • Chicken
  • 2 Pounds of Shredded Chicken
  • 1 Chopped White Onion
  • 3 Minced Garlic Cloves
  • 8 Ounces of Cream Cheese
  • 1 Tablespoon of Salt
  • Salsa Verde
  • 1 Pound of Husked and Rinsed Tomatillos
  • 2 Serrano Chiles
  • 1 Chopped White Onion
  • 1 Garlic Clove
  • 3 Tablespoons of Chopped Cilantro
  • Enchiladas
  • 1 Cup of Vegetable Oil
  • 5 Yellow Corn Tortillas
  • 1 Cup of Crumbled Queso Fresco

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Place the chicken, onion, garlic, and salt in a large saucepan and fill it with water so that everything is covered. Bring this mix to a boil and then let it simmer for around 10 minutes, adding in the cream cheese and stirring constantly for another 10 minutes or until everything is combined. Begin preheating your oven to 375 degrees Fahrenheit, and combine the salsa verde ingredients -- the tomatillos, serrano chiles, white onion, garlic, and cilantro -- in a food processor and blend them until smooth.

Then, heat the vegetable oil in a pan over medium-high heat until it simmers, placing both sides of each tortilla in the oil for 10 seconds before placing them on a baking rack or tray. Pour enough salsa verde in the bottom of a baking pan to cover it before assembling your enchiladas.

Scoop even amounts of chicken and salsa into each tortilla and roll them up, making sure to place them in the pan with the seam facing downwards. Sprinkle half the queso fresco on top of the enchiladas and bake them for 15-20 minutes, finishing them off by sprinkling the remaining queso fresco on top.

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