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Chicken Enchiladas Verdes

This Chicken Enchiladas Verde is a dish that's so good, you'll make it again and again.
5 from 11 votes
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Course: dinner, lunch
Cuisine: Mexican
Keyword: Chicken Enchiladas verde, Enchiladas, Enchiladas Verde, Verde salsa
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Author: Rachel Quenzer

Equipment

  • Pressure cooker or slow cooker
  • Blender or food processor
  • Cookie sheet
  • Baking dish

Ingredients

Shredded Chicken Ingredients

  • 1.5 lbs of boneless chicken breasts
  • 1 cup chicken broth
  • 2 Tbsp. lime juice
  • 1 jalapeno, seeds removed unless you like the spice
  • 1 tsp. salt
  • 1 large onion, diced

Salsa Verdes Ingredients

  • 8-10 tomatillos If you can't find fresh tomatillos, you can use canned. However, be aware they will include more water. If you decide to go this route then you do not have to roast them.
  • 2 cans of green chilies in water. If you can find fresh green chilies and want to use them then I would get 8 and roast them with the tomatillos.
  • 1 Tbsp. lime juice
  • 1 tsp. diced jalapeno
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • Optional: Water

Enchiladas Verdes Ingredients

  • 4 cup of the shredded chicken
  • 3/4 -1 cup Verde Salsa
  • 3 cups fresh Cotija cheese, crumbled or shredded and divided
  • 1/2 cup fresh, chopped cilantro, divided
  • 3 Tbsp. fresh, chopped parsley to top
  • 8-10 Flour tortillas
  • Sour cream as desired
  • Salt and pepper to taste

Instructions

Shredded Chicken Instructions

  • Combine your chicken, chicken broth, lime juice, jalapeno, salt and onion in your pressure cooker. Set it on the chicken setting or set it manually for 15 minutes.
  • Once done, remove your chicken and shred it. Set aside until you're ready to build your enchiladas. If you don't end up using it all you can make soup out of it.

Salsa Instructions

  • Preheat your oven to 425.
  • While the chicken cooks, slice your tomatillos and place them on a cookie sheet.
  • Coat the tomatillos (and green chiles if you're using fresh ones) with olive oil on both sides and then add in salt and pepper.
  • Bake for 20 minutes.
  • Once done, blend the tomatillos, green chilies and other ingredients in a food processor on liquify. If you need to add a little water do so 1 Tablespoon at a time until you reach a consistency you like. Salt and pepper to taste.
  • Once done using you can store this for up to a week in the fridge in an airtight container.

Enchiladas Verdes Instruction Group

  • Preheat your oven to 375 degrees.
  • Add a tortilla to your baking dish and add in about two, large spoonfuls of chicken.
  • Sprinkle in Cotija cheese and cilantro and roll tightly. Repeat this process with all of your tortillas.
  • Once all the tortillas are rolled, add the Salsa Verdes to the top. Then add on the rest of your cheese.
  • Bake for 15 - 20 minutes until cheese is melted.
  • Remove from oven and top with the rest of the cilantro, parsley and sour cream. Serve with avocado and extra Salsa Verde.