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Chicken Enchiladas with Salsa Verde – A Flavorful Mexican Classic

These Chicken Enchiladas with Salsa Verde combine tender shredded chicken, a creamy filling, and a homemade salsa verde made from fresh tomatillos, onion, and cilantro. Baked with melted mozzarella on top, these enchiladas make a comforting, flavorful dish that’s perfect for dinner. Garnish with fresh cilantro and chopped onion for added color and flavor.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Monday 25 November 2024
Chicken Enchiladas with Salsa Verde
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Chicken Enchiladas with Salsa Verde | Myhomemaderecipe.com

These Chicken Enchiladas with Salsa Verde are a delicious blend of shredded chicken, cream cheese, and homemade salsa verde for a fresh and flavorful Mexican-inspired dinner. Topped with melted mozzarella, they’re perfect for a comforting meal!

INGREDIENTS

  • Chicken Breast (1, cooked and shredded): Forms the hearty base of the filling, seasoned and tender.
  • Cream Cheese (1/4 bar): Adds creaminess to the filling, blending with the chicken and spices.
  • Seasonings (1 tsp each of salt, pepper, cumin, and paprika): Infuses the chicken filling with a warm, earthy flavor.
  • Chicken Stock (1/4 cup for filling): Helps keep the filling moist and flavorful.
  • Tomatillos (8-10): The base of the salsa verde, offering a tangy, bright flavor.
  • White Onion (1/4): Adds mild sweetness to the salsa, balancing the acidity of the tomatillos.
  • Cilantro (1/4 bunch): Adds a fresh, herbaceous flavor to the salsa verde.
  • Garlic (2 cloves): Brings depth and savoriness to the salsa.
  • Table Cream (1 can, 7.6 ounces): Provides richness to the salsa verde.
  • Chicken Stock (1/4 cup for salsa): Adds moisture to the salsa and helps blend the flavors.
  • Jalapeño (optional): Adds a spicy kick to the salsa verde for extra heat.
  • Corn Tortillas (12): The base for each enchilada, holding the filling together.
  • Grated Mozzarella Cheese (1 cup): Tops the enchiladas, melting to a bubbly, golden finish.
  • Optional Garnishes: Chopped cilantro and onion for a fresh finish.

INSTRUCTIONS

Step 1: Prepare the Filling
Heat the shredded chicken in a frying pan and season with salt, pepper, cumin, and paprika. Add the cream cheese and stir until melted and well-combined with the chicken. Pour in 1/4 cup of chicken stock, let cook for an additional 5 minutes, then remove from heat and set aside.
Step 2: Make the Salsa Verde
In a pot of boiling water, cook the tomatillos, garlic, onion, and jalapeño (if using) for 5-7 minutes until softened. Blend the boiled ingredients with cilantro, table cream, and 1/4 cup of chicken stock until smooth. Heat a frying pan with a bit of olive oil and pour in the salsa verde. Cook for 3-5 minutes, then season with salt and pepper to taste.
Step 3: Assemble the Enchiladas
Warm the corn tortillas in the microwave or on the stovetop until pliable. Coat each tortilla in a thin layer of salsa verde, then place a portion of the chicken filling in the center of each tortilla. Roll up each tortilla and place seam side down in a baking dish.
Step 4: Bake the Enchiladas
Pour the remaining salsa verde over the rolled tortillas in the baking dish, spreading evenly. Sprinkle with grated mozzarella cheese, covering the top. Bake in a preheated oven at 400°F for 15-20 minutes, or until the cheese is melted and bubbly.
Step 5: Serve
Garnish with chopped cilantro and onion, if desired, and serve warm with extra salsa verde on the side.

Serving and Storage Tips

  • Serve these enchiladas warm with a side of extra salsa verde or sour cream for added flavor.
  • Pair with Mexican rice or a side of beans to create a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the tortillas crisp.

Helpful Notes

  • Use rotisserie chicken as a time-saver for the shredded filling.
  • Adjust the amount of jalapeño in the salsa verde to control the spice level.
  • Warm tortillas before rolling to make them more pliable and easier to handle.

Tips from Well-Known Chefs

  • Chef Rick Bayless recommends using fresh tomatillos for a bright, tangy salsa verde flavor.
  • Chef Pati Jinich suggests roasting the tomatillos, garlic, and onion for a smoky twist in the salsa.
  • Chef Aaron Sanchez advises garnishing with fresh cilantro and a squeeze of lime for added freshness.

WHY YOU'LL LOVE THIS RECIPE

  • A comforting and satisfying dish with rich, creamy flavors.
  • Easy to make with wholesome ingredients and simple steps.
  • Perfect for family dinners or gatherings with friends, bringing a taste of authentic Mexican cuisine to your table.
  • Customizable with options to adjust spice levels and garnishes.

VARIATIONS

  • Substitute the chicken with shredded pork or beef for a different flavor.
  • Use flour tortillas for a softer, slightly different texture.
  • Add sautéed bell peppers or onions to the filling for extra flavor and texture.
  • Try topping with a sprinkle of cotija cheese or a drizzle of Mexican crema for an authentic touch.

Mexican Dinner Recipes

Flavorful chicken enchiladas topped with a fresh homemade salsa verde and melty mozzarella cheese, perfect for a cozy Mexican-inspired dinner.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: Mexican

Yield: 4 Servings (12 enchiladas)

Dietary: Gluten-Free

Ingredients

01 1 cooked and shredded chicken breast.
02 1/4 bar of cream cheese.
03 1 teaspoon each: salt, pepper, paprika, and cumin (for seasoning).
04 1/4 cup chicken stock (for filling).
05 8-10 tomatillos.
06 1/4 white onion.
07 1/4 bunch cilantro.
08 2 cloves garlic.
09 1 can table cream (7.6 ounces).
10 1/4 cup chicken stock.
11 1 jalapeno pepper (optional).
12 Salt and pepper (to taste).
13 12 corn tortillas.
14 1 cup grated mozzarella cheese.
15 Chopped cilantro and onion (for garnish).

Instructions

Step 01

Heat the shredded chicken in a frying pan and season with salt, pepper, cumin, and paprika.

Step 02

Add the cream cheese and cook until fully combined with the chicken.

Step 03

Pour in 1/4 cup of chicken stock and cook for an additional 5 minutes. Remove from heat and set aside.

Step 04

Boil the tomatillos, garlic, onion, and jalapeno for 5-7 minutes.

Step 05

Blend the boiled ingredients with cilantro, table cream, and 1/4 cup of chicken stock until smooth.

Step 06

Pour the blended mixture into a hot frying pan with a bit of olive oil and cook for 3-5 minutes.

Step 07

Season with salt and pepper to taste.

Step 08

Heat the tortillas in the microwave or on the stovetop until pliable.

Step 09

Coat each tortilla in salsa verde, then fill with the chicken filling and roll.

Step 10

Place the rolled tortillas in a baking dish, cover with the remaining salsa verde, and sprinkle with mozzarella cheese.

Step 11

Bake at 400°F for 15-20 minutes or until cheese is melted.

Step 12

Garnish with chopped cilantro and onion if desired.

Notes

  1. Add jalapeno for a spicy kick.
  2. Serve with a side of Mexican rice or beans.
  3. Use low-fat cream cheese for a lighter version.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 300
  • Total Fat: 15g
  • Total Carbohydrate: 20g
  • Protein: 18g