Chicken Enchiladas Verde. Is there a more quintessential Mexican food? This delicious Chicken Enchiladas Verde recipe is the traditional version, and we love how the fresh tomatillos shine in this flavor-packed sauce. It’s a delicious dish for entertaining friends and the family.
Chicken Enchiladas VerdeCuisine: MexicanDifficulty: Medium
With a fresh tomatillo sauce and a savory chicken filling, this chicken enchilada verde recipe is satisfyingly spicy, tart, and rich. The secret to the sauce? Fresh herbs.
- For the Chicken Filling
2 lbs boneless skinless chicken breasts
Adobo seasoning, to taste
1½ white onion, chopped
4 garlic cloves, minced
⅓ cup sour cream
- For the Sauce:
1 lb tomatillos, husked
1½ cup finely chopped onion
1 tsp minced garlic
1 serrano chile pepper, minced
2 Tbsp chopped cilantro
1 Tbsp chopped fresh oregano
½ tsp ground cumin
1 ½ tsp salt, or to taste
2 cups of water
- For the Enchilada:
12 corn or flour tortillas
1 cup sour cream
1 ½ white onion, diced
1 cup queso fresco or 1 cup Monterey jack cheese
- Cook the Chicken Filling:
- Season chicken with Adobo seasoning, to taste.
- Place chicken, onion, and garlic in a saucepan, with enough water to cover the ingredients. Bring to a boil, reduce heat to medium, cover, and simmer for 20-25 minutes.
- Remove from heat, and let the chicken continue to cook in the broth. Shred chicken meat—approximately 4 cups. Mix with the sour cream and set aside.
- Cook the Sauce:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt. Pour in water, bring to a boil, then reduce heat to medium-low, and simmer until the tomatillos are soft—about 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth. Set aside.
- In a skillet over medium-high heat, heat vegetable oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat, and cook for 5 minutes until noticeably darker and thicker.
- Season sauce with 1 tsp Adobo seasoning. This makes about 3 cups of sauce. If needed, stir in chicken broth.
- Cook the Enchilada:
- Heat oven to 350°F.
- Using your fingers, dip each tortilla briefly in the sauce, covering both sides and place on a plate. Spread on a large spoonful of chicken filling and roll up tortilla.
- Place seam side down in a baking dish. Repeat for each enchilada.
- Top enchiladas with remaining sauce, cover with foil, and heat in the preheated oven until enchiladas are heated through—about 10 minutes. Top with sour cream, onions, and cheese.
- Serve immediately.