Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Enchiladas Verdes
Shredded chicken rolled into corn tortillas and smothered in tangy roasted tomatillo-green chile sauce and melted cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Broil the tomatillos, poblanos, and jalapeno on a baking sheet until charred, about 8-10 minutes, turning once.
- 2
Blend the charred vegetables with onion, garlic, chicken broth, cilantro, and a pinch of salt until smooth, then stir in sour cream.
- 3
Warm the tortillas briefly in a dry skillet or microwave so they roll without cracking.
- 4
Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll and place seam-side down in a greased baking dish.
- 5
Pour the green sauce evenly over the enchiladas and top with the remaining cheese.
- 6
Bake at 375 F for 20-25 minutes until bubbly and lightly browned on top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving390
Calories
30 g
Protein
3 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Enchiladas verdes grow from Mexican enchilada traditions, where filled tortillas are covered with a cooked chile sauce rather than served dry. In Tex Mex kitchens, the dish often leans creamier and cheesier, with roasted tomatillo-green chile sauce doing the bright work underneath the melted top.
Listahan note
This version keeps the filling simple so the sauce carries the dish. Roasting the tomatillos and peppers first gives the blender sauce enough depth that it still tastes cooked after a short bake.
Technique cues
- Char the tomatillos and peppers until they blister and slump; pale, barely cooked tomatillos can make the sauce taste thin and sharp.
- Warm the corn tortillas before rolling. A flexible tortilla gives you tighter enchiladas and fewer splits in the baking dish.
- Cover the rolls generously with sauce, especially at the edges. Exposed tortilla ends dry out quickly in the oven.
Kitchen flow
- Parallel prep
- Broil the tomatillos and peppers while shredding chicken, grating cheese, and greasing the baking dish.
- Make-ahead
- Blend the sauce and shred the chicken a day ahead; assemble just before baking so the tortillas keep more texture.
- Leftover move
- Chop leftover enchiladas and rewarm them with a spoonful of sauce, then serve over rice or tuck into breakfast tacos.
- Cleanup rhythm
- Line the broiler pan with foil, then rinse the blender as soon as the sauce is poured so the sour cream and tomatillo seeds do not cling.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Shredded cooked chicken
Main filling
Purpose: It makes the enchiladas substantial without needing a long braise inside the sauce.
Handling: Shred into bite-size strands so the filling rolls evenly and does not tear the tortillas.
Adaptation: Leftover roast chicken or poached chicken both work; very dry chicken benefits from a spoonful of sauce mixed into the filling.
Corn tortillas
Structure and corn flavor
Purpose: They give enchiladas their familiar earthy base and hold up better under sauce than very soft flour tortillas.
Handling: Warm briefly until pliable, then roll while they are still flexible.
Adaptation: If the tortillas are fragile, brush or mist them lightly with oil before warming to help them bend.
Tomatillos, husked
Green sauce base
Purpose: Tomatillos bring the tangy, grassy backbone that makes verdes sauce distinct from red chile sauce.
Handling: Remove the papery husks, rinse off the sticky coating, and broil cut-side or whole until charred in spots.
Adaptation: Jarred salsa verde can shorten the recipe, but the sauce will taste saltier and less roasted.
Poblano peppers
Mellow chile body
Purpose: Poblanos add roasted green chile flavor without making the whole dish depend on heat.
Handling: Broil until blistered, then stem them before blending; peeling is helpful but not essential for a rustic sauce.
Adaptation: Anaheim peppers give a lighter green chile profile if poblanos are not available.
Jalapeno
Heat accent
Purpose: It sharpens the tomatillo sauce and keeps the sour cream and cheese from tasting flat.
Handling: Remove seeds and ribs for a gentler sauce, or leave some in if you want more bite.
Adaptation: Use half a jalapeno for a milder pan, or add a second one if your peppers are tasting tame.
Sour cream
Creamy finish
Purpose: It rounds the roasted tomatillo acidity and gives the sauce a softer Tex Mex character.
Handling: Stir it into the blended sauce off direct heat so it stays smooth.
Adaptation: Mexican crema makes the sauce looser and silkier; plain yogurt gives a tangier finish.
Technique notes
- Taste the sauce before assembling. Tomatillos vary in acidity, so a small pinch of salt can make the roasted flavor come forward.
- Put a thin layer of sauce in the bottom of the dish before adding the rolls. It keeps the tortillas from sticking and seasons the underside.
- Bake until the sauce bubbles around the edges and the cheese has light brown spots, not just until the cheese melts.
Ingredient swaps
- Weeknight shortcut
- Use rotisserie chicken and jarred salsa verde, then stir in sour cream and a little fresh cilantro to bring back some brightness.
- More roasted flavor
- Broil the onion and garlic with the tomatillos instead of blending them raw for a sweeter, deeper sauce.
- Cheese adjustment
- Use pepper Jack for more heat or a mix of Monterey Jack and mild cheddar for a stronger Tex Mex top.
- Creamier pan
- Add an extra spoonful of sour cream to the sauce, but keep enough broth in the blender so it pours easily over every tortilla.
Serve alongside
- Mexican red rice
- Pinto beans with cumin
- Cabbage-lime slaw
- Charred corn esquites
- Lime agua fresca
- Iced hibiscus tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover enchiladas with extra sauce spooned over the top for up to 4 days.
- Reheat covered at 350 F until warmed through, then uncover briefly if you want the cheese to regain some color.
- Freeze baked portions tightly wrapped for up to 2 months; thaw overnight and reheat with a splash of broth or sauce.
Equipment
- Rimmed baking sheet
- Blender
- Dry skillet or microwave-safe tortilla warmer
- 9-by-13-inch baking dish
Make this household-aware
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