Chicken Enchiladas with Verde Sauce

April 3, 2014

Chicken Enchiladas with Verde Sauce is fairly simple to make from scratch using delicious white chicken meat, fresh cascabel Chile peppers, tomatillos, fresh corn tortillas, Monterey Jack cheese, cilantro, and a hint of lime, topped with diced tomatoes and avocados.



#Chicken #Enchiladas with #Verde SauceTomatillo salsa verde is a delicious Mexican green salsa made with roasted tomatillos, Chile peppers, lime juice, and cilantro which makes this dish outstanding. It’s another delicious way to take advantage of the lower cost of chicken meat.  It’s become one of our families favorites over the years, I can promise it will fly off your dinner table like there’s no tomorrow.



#Chicken #Enchiladas with #Verde #SauceBelow you will find my recipe and simple instructions to make your own delicious homemade Chicken Enchiladas with Verde Sauce for your family and friends quickly and easily from start to finish.


 Ingredients needed for Chicken Enchiladas with Verde Sauce

  • Two pounds of chicken diced or shredded
  • One cascabel chile
  • Two garlic cloves, crushed
  • One medium onion, finely chopped
  • Two cups of drained tomatillo
  • Eight fresh corn tortillas
  • 3/4 cup Monterey Jack cheese
  • Two tablespoons olive oil
  • Two tablespoons of fresh lime juice
  • Three tablespoons of cilantro
  • Kosher salt
  • fresh ground pepper
  • sour cream, to serve
  • lime wedges, to serve
  • diced tomatoes
  • diced avocado







#Chicken #Enchiladas with #Verde #Sauce

Chicken Enchiladas with Verde Sauce

Chicken Enchiladas with Verde Sauce is fairly simple to make from scratch using delicious white chicken meat, fresh cascabel Chile peppers, and tomatillos
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 6 Servings
Calories 499 kcal


  • 2 pounds chicken diced or shredded
  • 1 cascabel chile
  • 2 cloves garlic crushed
  • 1 onion finely chopped
  • 2 cups tomatillo drained
  • 8 corn tortillas fresh
  • ¾ cup Monterey Jack cheese
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice fresh
  • 3 tablespoons cilantro chopped
  • Kosher salt
  • Black pepper
  • ½ cup sour cream to serve
  • lime wedges to serve
  • 1 cup tomatoes diced
  • 2 avocado diced


  • Place chicken in a saucepan and cover with water, bring to a boil, lower heat and simmer 25 minutes.
  • Meanwhile, soak the dried Chili in hot water for about 30 minutes, or until softened. Remove stem and slice down pepper; remove all seeds by gently scraping.
  • Drain the chicken of water and let cool slightly. Shred chicken using two forks. Place in a bowl and set aside.
  • Heat the oil in a pan, add garlic and onion. Saute for about 3-4 minutes, until translucent. Chop and add chilies and tomatillos. Cook stirring constantly until tomatillos start to break apart.
  • Lower the heat and simmer for 10 minutes. Cool slightly then place in a blender, add cilantro, lime juice, salt, and pepper- purée until smooth.
  • Pre-heat oven to 350 degrees. Soften tortillas by placing them in foil and steaming them on a plate over boiling water.
  • Place ⅛ of the mixture into a tortilla, roll into an enchilada, place in an oven-safe baking dish large enough to hold 8 enchiladas. Add sauce on top of all 8 enchiladas. Evenly add cheese over enchiladas.
  • Bake on 350 for 20-25 minutes until the cheese is bubbly and melted.
  • Serve with sour cream, avocado, tomatoes, and lime wedges if desired.


Make Enchilada Stacks:
Use cooking spray to coat the bottom of the ovenproof dish. Place small corn tortilla shell flat in the baking dish, add a small amount of meat mixture on top. Add a small amount of cheese, repeat with another tortilla and meat mixture. Stack 3-4 corn tortillas high, top with Verde sauce and cheese. Bake at 350 for 15 minutes covered, remove foil–bake another 10 minutes or till cheese is bubbly and melted.
Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting from your reliance on nutritional information.


Serving: 01Calories: 499kcalCarbohydrates: 28gProtein: 22gFat: 35gSaturated Fat: 10gCholesterol: 77mgSodium: 165mgPotassium: 769mgFiber: 8gSugar: 5gVitamin A: 720IUVitamin C: 20mgCalcium: 182mgIron: 2mg
Keyword chicken, Enchiladas
Tried this recipe?Let us know how it was!



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  • Reply
    Diane G
    July 31, 2018 at 11:53 am

    Great recipe! My family loved it and asked I make it again next week.

    • Reply
      July 31, 2018 at 11:55 am

      Hi, Diane, that’s so wonderful. I love to hear that people enjoy my recipes. Below are a few other ones you may enjoy too.

  • Reply
    May 4, 2014 at 12:22 am

    Fantastic enchiladas! Thanks so much for sharing with us at Simple Supper Tuesday.

  • Reply
    April 5, 2014 at 1:09 pm

    Looks FABULOUS!!!!! I’d eat this for breakfast and every other meal of the day. I have serious problems with Mexican food.

  • Reply
    April 4, 2014 at 1:37 pm

    Oh Heidy! This makes me sooooo happy! I really want some!

  • Reply
    The Generation Me
    April 3, 2014 at 9:12 pm

    Reblogged this on TGM Millennials.

  • Reply
    Joanne T Ferguson
    April 4, 2014 at 1:00 am

    G’day Looks great Heidy! YUM!

  • Reply
    Shanna Koenigsdorf Ward
    April 3, 2014 at 11:39 pm

    This looks amazing. I love the purée of garlic and herbs. Scrumptious!

  • Reply
    Kristin @ Dizzy Busy and Hungry!
    April 3, 2014 at 11:05 pm

    Yum, I love anything with cilantro and avocado! The salsa verde adds so much flavor too. My family is going to love this. Pinning!

    • Reply
      Heidy L. McCallum
      April 3, 2014 at 11:06 pm

      Thank you so much, glad you enjoyed the recipe. It’s one of our favorites <3

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