Chicken Enchiladas in Salsa Verde

The filling in these chicken enchiladas is moist and comforting, and the sauce is tart, savory, and creamy with just enough heat. Covered in cheese, they become irresistible.

Chicken Enchiladas in Salsa Verde Recipe
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
50 mins
Yield:
6 serves

Ingredients

  • 1 ½ pounds tomatillos, husked, scrubbed, rinsed, and quartered

  • 1 fresh jalapeño, stemmed

  • 1 clove garlic, peeled

  • cup chopped white onion, divided

  • 1 ½ cups coarsely chopped cilantro

  • 1 teaspoon kosher salt

  • 1 tablespoon canola or safflower oil

  • 1 cup heavy cream

  • 12 corn tortillas, warmed

  • 3 cups cooked, shredded chicken, such as rotisserie

  • 1 cup shredded Monterey Jack cheese

Directions

  1. Place tomatillos, jalapeño, and garlic in a medium saucepan. Cover with water and bring to a boil. Reduce heat to medium and simmer until tomatillos are completely soft but not falling apart, about 10 minutes. Drain, reserving ½ cup cooking water. Reserve pan.

  2. Puree tomatillo mixture, reserved cooking water, ⅓ cup onion, cilantro, and salt in a blender until smooth.

  3. Preheat oven to 400°F. Heat oil in reserved pan over medium. Add tomatillo sauce carefully (it will spatter). Cover partially and cook, stirring occasionally, until sauce thickens and darkens, about 5 minutes. Remove from heat and stir in cream.

  4. Pour about 1½ cups cooked salsa verde into a 13-by-9-inch baking dish. Place 1 warm tortilla on a plate and arrange ¼ cup shredded chicken down middle. Roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. Bake until cheese is melted and lightly browned, 10 to 15 minutes. Top with remaining ⅓ cup chopped onion.

Chef's Notes

Consider doubling this flavorful recipe and stashing a second pan in the freezer for another day of deliciousness.

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