Chicken enchiladas with chili verde sauce are a delicious and comforting Mexican-inspired dish that is perfect for a cozy family dinner or a fun gathering with friends. These enchiladas are filled with tender and juicy shredded chicken, wrapped in soft tortillas, and smothered with a flavorful green chili sauce made with tomatillos, jalapeños, and cilantro. The combination of flavors and textures in this dish is simply irresistible, and it’s easy to customize with your favorite toppings such as avocado, sour cream, or cheese. Follow this recipe to make a batch of chicken enchiladas with chili verde sauce that will have everyone asking for seconds!
Chili Verde Enchiladas
The step-by-step process involves seasoning and cooking chicken thighs, blending and simmering a vibrant green chili sauce, and thoughtfully assembling the enchiladas. The technique of briefly warming tortillas on a hot cast iron pan before filling them with shredded chicken and cheese adds an additional layer of authenticity to the dish. The result is a harmony of robust, tangy sauce and the comforting, melty goodness of the enchiladas, making this dish a satisfying meal that serves four.
Equipment
- Cast iron skillet
- Blender
- Medium saucepan
- Baking dish
Ingredients
Chili Verde
- 2 cups tomatillos husked and rinsed
- 2 jalapenos deseeded
- 2 cloves garlic peeled
- 1/2 white onion roughly chopped
- 1 cup fresh cilantro loosely packed
- 1/2 cup low-sodium chicken broth
- Salt to taste
Chicken
- 6-8 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 tablespoon of olive oil
Enchiladas
- 12 corn tortillas
- 2 cups Monterey Jack cheese shredded
- 1/2 cup white onion finely chopped
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper. Heat the olive oil in a cast iron skillet over medium heat. Add the chicken thighs and cook for about 7-10 minutes on each side until they’re cooked through and golden brown. Shred the cooked chicken and set aside.
- Add the tomatillos, jalapenos, garlic, onion to a baking sheet and roast for 10-15 minutes at 400 degrees. Remove from oven when soft and blistered.
- For the sauce, add the roasted tomatillos, jalapenos, garlic, onion, cilantro, chicken broth, and salt to a blender. Process until smooth.
- Pour the sauce into a medium saucepan and simmer over medium heat for approximately 15-20 minutes until slightly thickened.
- In the meantime, warm up each tortilla on a hot cast iron skillet for about 10 seconds on each side to make them pliable.
- To assemble the enchiladas, dip each tortilla into the green chili sauce.
- Fill each tortilla with the shredded chicken and a handful of cheese, roll them up, and place seam-side down in the baking dish.
- Cover the enchiladas with the remaining green chili sauce and top with remaining cheese and chopped onions.
- Bake for 15-20 minutes until the cheese is bubbly and lightly browned.
- Garnish with fresh cilantro and serve hot.