Go Back
Homemade Chicken Enchiladas with Verde Sauce photo

Chicken Enchiladas with Verde Sauce

These Chicken Enchiladas with Verde Sauce are a flavor explosion! Juicy chicken enveloped in vibrant verde sauce, topped with melty cheese and fresh garnishes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Verde Sauce:
  • 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

Equipment

  • Blender or food processor
  • Large skillet
  • Shallow baking dish
  • Cutting board and knife
  • Meat Thermometer

Method
 

To Make Chicken Enchiladas with Verde Sauce:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.