Chicken Enchiladas with Verde Sauce:
A Flavorful and Comforting Meal
If you’re craving a comforting, flavor-packed meal, these Chicken Enchiladas with Verde Sauce are just what you need! Made with tender shredded chicken, soft corn tortillas, and a zesty homemade verde sauce, these enchiladas are both wholesome and incredibly delicious. Perfect for a cozy weeknight dinner or a festive gathering, this dish is bursting with bold flavors and nourishing ingredients.
Why You’ll Love This Recipe
- Wholesome & Nutritious – Packed with lean protein and fresh ingredients, these enchiladas are a healthier take on a classic dish.
- Bold & Tangy Flavor – The verde sauce made with tomatillos and fresh cilantro adds a bright and zesty kick.
- Simple & Satisfying – Easy to prepare yet impressive enough for guests.
- Customizable – Adjust spice levels, swap proteins, or add extra veggies to make it your own.
Ingredients
Makes 4 servings
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 8 small corn tortillas
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Verde Sauce:
- 1 pound tomatillos, husked and rinsed
- 1 small onion, chopped
- 2 cloves garlic
- 1 jalapeño, seeded (leave seeds for extra spice)
- ½ cup fresh cilantro
- ½ teaspoon salt
- Juice of 1 lime
- 1 tablespoon olive oil
For Garnish:
- Fresh cilantro, chopped
- Diced tomatoes
- Lime wedges
- Sliced jalapeños (optional)
Step-by-Step Instructions
- Prepare the Verde Sauce:
- In a pan over medium heat, sauté the tomatillos, onion, garlic, and jalapeño with olive oil until softened (about 5 minutes).
- Transfer to a blender, add cilantro, salt, and lime juice, and blend until smooth. Set aside.
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
- Prepare the Chicken Filling:
- In a bowl, mix the shredded chicken with cumin, garlic powder, smoked paprika, salt, and black pepper.
- Assemble the Enchiladas:
- Warm the tortillas slightly to prevent breaking.
- Fill each tortilla with the seasoned chicken, roll tightly, and place seam-side down in the baking dish.
- Add Sauce & Cheese:
- Pour the verde sauce over the enchiladas, ensuring they are evenly coated.
- Sprinkle shredded cheese over the top.
- Bake & Serve:
- Bake for 20 minutes, or until the cheese is melted and bubbling.
- Garnish with fresh cilantro, diced tomatoes, and lime wedges.
- Serve warm and enjoy!
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 28g
- Carbohydrates: 30g
- Fat: 14g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works
This Chicken Enchiladas with Verde Sauce recipe is a well-balanced meal that brings together tender chicken, a bright and tangy verde sauce, and gooey melted cheese. The corn tortillas add a hearty, authentic texture while the fresh toppings enhance every bite with freshness and color. It’s a dish that’s both comforting and nourishing, perfect for any occasion!
Additional Tips & FAQs
- Can I make this ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. - Can I use store-bought verde sauce?
Absolutely! While homemade is best, a high-quality store-bought salsa verde can save time. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Let’s Stay Connected!
Tried these Chicken Enchiladas with Verde Sauce? I’d love to see your creations! Snap a picture and tag @BlomBites on Instagram!
