Chicken Enchiladas with Verde Sauce
When it comes to comfort food, few dishes can compete with a steaming plate of Chicken Enchiladas with Verde Sauce. The vibrant green sauce, bursting with flavor from fresh tomatillos and serrano chiles, wraps around tender chicken and gooey cheese, creating a dish that’s both satisfying and absolutely delicious. This recipe not only highlights the best of Mexican cuisine but also brings a joyful experience to the dinner table. Gather your ingredients, and let’s dive into making these delightful enchiladas that are sure to impress!
Why This Recipe Works
This recipe for Chicken Enchiladas with Verde Sauce is successful for several reasons. First, the tomatillo verde sauce is made from fresh ingredients, ensuring a bright and zesty flavor that elevates the dish. Second, using chicken thighs keeps the meat juicy and full of flavor, making every bite tender and satisfying. Finally, the combination of spices and fresh herbs adds layers of complexity without overwhelming the palate. It’s a perfect balance of flavors that leaves everyone wanting more!
What Goes Into Chicken Enchiladas with Verde Sauce
Creating these Chicken Enchiladas with Verde Sauce requires a variety of fresh ingredients and pantry staples. Here’s what you’ll need:
- 1 lb tomatillos – fresh, husks and stems removed, rinsed
- 2 serrano chiles – stems and seeds removed
- 4 slices white onion – each about ½-inch thick
- 3 cloves garlic
- ½ cup cilantro – fresh, roughly chopped
- 2 tablespoons vegetable oil
- 2 cups Pacific Foods Organic Free-Range Chicken Broth
- ½ cup Mexican crema – or crème fraîche, or heavy cream
- Kosher salt – to taste
- 3 lbs chicken thighs – skin-on, bone-in
- 1 tablespoon vegetable oil – for cooking the chicken
- Kosher salt and fresh ground black pepper – to season
- 10 corn tortillas
- 1 ½ cups cheese – shredded Monterey Jack and/or mild cheddar
- 1 cup tomato – chopped, for garnish
- ½ cup cilantro – chopped, for garnish
- ½ cup Cotija cheese – crumbled, for garnish
What’s in the Gear List
To whip up these delicious enchiladas, you’ll need a few essential kitchen tools:
- Blender or food processor – for blending the verde sauce.
- Large skillet – for cooking the chicken and assembling the enchiladas.
- Shallow baking dish – for baking the enchiladas.
- Cutting board and knife – for chopping vegetables and herbs.
- Meat thermometer – to ensure the chicken is cooked thoroughly.
Chicken Enchiladas with Verde Sauce, Made Easy
Let’s break down the steps to create your Chicken Enchiladas with Verde Sauce:
Step 1: Prepare the Verde Sauce
In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the tomatillos, serrano chiles, onion slices, and garlic. Cook until the tomatillos are soft and the onions are translucent, about 10 minutes. Remove from heat and let cool slightly. Transfer the mixture to a blender, add cilantro, and blend until smooth. Pour in the chicken broth and blend again until combined. Season with Kosher salt to taste and set aside.
Step 2: Cook the Chicken
Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Season the chicken thighs with Kosher salt and fresh ground black pepper. Add them to the skillet, skin-side down, and cook until the skin is crispy and golden, about 5-7 minutes. Flip the chicken and cook on the other side for an additional 5 minutes. Pour in the remaining verde sauce and cover the skillet. Reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken and let it cool. Shred the meat, discarding the skin and bones.
Step 3: Assemble the Enchiladas
In a shallow baking dish, spread a thin layer of the verde sauce on the bottom. Warm the corn tortillas in a dry skillet or microwave until pliable. Take a tortilla, add a generous portion of shredded chicken and a sprinkle of cheese, then roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas, arranging them side by side.
Step 4: Bake the Enchiladas
Once all the enchiladas are in the baking dish, pour the remaining verde sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with chopped tomatoes, fresh cilantro, and crumbled Cotija cheese. Serve warm and enjoy the explosion of flavors!
No-Store Runs Needed
One of the best aspects of this Chicken Enchiladas with Verde Sauce recipe is that you can make it with ingredients you likely already have in your pantry or fridge. Here are some tips to minimize those last-minute store runs:
- Use frozen chicken thighs instead of fresh; just ensure to thaw them in advance.
- Swap out tomatillos with green tomatoes or even canned green salsa if needed.
- Feel free to use any cheese you have on hand; mozzarella or pepper jack can work too!
- Customize the heat level by using jalapeños or bell peppers in place of serrano chiles.
What Could Go Wrong
While this recipe is relatively foolproof, here are some potential hiccups you might encounter:
- Overcooked Chicken: Ensure you don’t overcook the chicken, as it can become dry. A meat thermometer can help with this.
- Too Much Sauce: If you add too much verde sauce, it can make the enchiladas soggy. Use just enough to coat them.
- Tortillas Breaking: If the tortillas are too dry, they may break when rolling. Warming them beforehand will help.
- Not Enough Cheese: Always be generous with cheese; it’s what makes these enchiladas irresistible!
Storing, Freezing & Reheating
If you find yourself with leftovers (which is rare, but it happens!), here’s how to properly store them:
- Storing: Keep leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the unbaked enchiladas wrapped tightly in aluminum foil for up to 2 months. Just bake directly from the freezer, adding extra time to the baking process.
- Reheating: Reheat leftovers in the microwave or in the oven until warmed through. Add a little extra cheese on top for that melty goodness!
Questions People Ask
Can I use other meats for this recipe?
Absolutely! You can substitute chicken thighs with shredded beef, turkey, or even beans for a vegetarian option. Just adjust the cooking time accordingly.
What can I serve with Chicken Enchiladas?
These enchiladas pair perfectly with a side of Mexican rice, refried beans, or a fresh salad. You can also serve them with crispy air fryer chickpeas for added crunch.
Is the verde sauce spicy?
The spice level can vary depending on the type of chiles you use. Serrano chiles provide a moderate heat. If you prefer milder flavors, consider using fewer chiles or opting for bell peppers.
Can I make this recipe ahead of time?
Yes! You can prepare the verde sauce and cook the chicken a day in advance. Just assemble and bake the enchiladas when you’re ready to serve.
If you enjoyed this Chicken Enchiladas with Verde Sauce, here are some other delightful recipes to try:
Wrap-Up
Now that you have the recipe for Chicken Enchiladas with Verde Sauce, it’s time to gather your ingredients and get cooking! This dish is not only a fantastic way to feed your family but also a fun way to explore the vibrant flavors of Mexican cuisine. Whether it’s a weeknight dinner or a weekend gathering, these enchiladas are sure to be a crowd-pleaser. Don’t forget to share your creations and enjoy every mouth-watering bite!
Chicken Enchiladas with Verde Sauce
Ingredients
Equipment
Method
- Step 1: Prepare the Verde Sauce. In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the tomatillos, serrano chiles, onion slices, and garlic. Cook until the tomatillos are soft and the onions are translucent, about 10 minutes. Remove from heat and let cool slightly. Transfer the mixture to a blender, add cilantro, and blend until smooth. Pour in the chicken broth and blend again until combined. Season with Kosher salt to taste and set aside.
- Step 2: Cook the Chicken. Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Season the chicken thighs with Kosher salt and fresh ground black pepper. Add them to the skillet, skin-side down, and cook until the skin is crispy and golden, about 5-7 minutes. Flip the chicken and cook on the other side for an additional 5 minutes. Pour in the remaining verde sauce and cover the skillet. Reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken and let it cool. Shred the meat, discarding the skin and bones.
- Step 3: Assemble the Enchiladas. In a shallow baking dish, spread a thin layer of the verde sauce on the bottom. Warm the corn tortillas in a dry skillet or microwave until pliable. Take a tortilla, add a generous portion of shredded chicken and a sprinkle of cheese, then roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with remaining tortillas, arranging them side by side.
- Step 4: Bake the Enchiladas. Once all the enchiladas are in the baking dish, pour the remaining verde sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Step 5: Garnish and Serve. Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with chopped tomatoes, fresh cilantro, and crumbled Cotija cheese. Serve warm and enjoy the explosion of flavors!
Notes
- Use frozen chicken thighs instead of fresh; just ensure to thaw them in advance.
- Swap out tomatillos with green tomatoes or even canned green salsa if needed.
- Feel free to use any cheese you have on hand; mozzarella or pepper jack can work too!
- Customize the heat level by using jalapeños or bell peppers in place of serrano chiles.
