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Best Green Chile Chicken Enchiladas & Homemade Salsa Verde

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These Green Chile Chicken Enchiladas are a vibrant celebration of flavors, featuring tender chicken wrapped in soft tortillas and topped with a tangy salsa verde. Perfect for any occasion, they are sure to impress your guests and satisfy your cravings.

Ingredients

Scale
  • 3 cups cooked, shredded chicken
  • 2 (4-ounce) cans diced mild green chilies
  • ½ cup salsa verde
  • 2 cups shredded cheese (Monterey Jack, Mexican blend, cheddar, or Colby Jack)
  • 1 diced onion
  • 2 cloves minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Chicken broth (to moisten filling)
  • 12 medium-sized corn or flour tortillas
  • ½ cup salsa verde (for dipping)
  • 1 cup shredded cheese (for topping)

Instructions

  1. If you're not using a rotisserie chicken, start by cooking your chicken breasts or thighs. You can poach them in simmering water or broth until cooked through, then let them cool slightly before shredding them with two forks. Aim for about 3 cups of shredded chicken.
  2. In a large bowl, combine your shredded chicken, the diced green chilies, about ½ cup of your salsa verde, 1 cup of the shredded cheese, and your seasonings (cumin and oregano). If you sautéed some onion and garlic, add that in too! Mix everything gently until well combined. I like to add a splash or two of chicken broth here to ensure the filling is moist and delicious.
  3. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Pour about ½ cup of your salsa verde into a shallow dish – this will be for dipping your tortillas.
  4. Warm your tortillas in a dry skillet over medium heat for about 15-20 seconds per side, microwave them in stacks of 5 for 30 seconds wrapped in a damp paper towel, or quickly dip them in hot oil.
  5. Take one warmed tortilla and dip it briefly into the shallow dish of salsa verde, just enough to lightly coat both sides. Lay the dipped tortilla flat on a clean surface. Spoon about ¼ to ⅓ cup of the chicken filling down the center. Roll the tortilla up tightly and place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
  6. Once all your enchiladas are rolled and arranged, pour the remaining salsa verde evenly over the top. Sprinkle the remaining 1 cup of shredded cheese generously over everything.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the enchiladas are heated through.
  8. Let the enchiladas rest for about 5-10 minutes before serving.

Nutrition

Keywords: Using a pre-cooked rotisserie chicken cuts down on prep time immensely without sacrificing flavor. For more heat, add a diced jalapeño or serrano pepper to your chicken filling. Warm tortillas are key to smooth rolling, and homemade salsa verde adds incredible depth of flavor.

Find it online: https://crumella.com/best-green-chile-chicken-enchiladas-homemade-salsa-verde/