Chicken Enchiladas Verdes Recipe -
Chicken Enchiladas Verdes Recipe

Chicken Enchiladas Verdes

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"I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!"

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Ingredients Edit and Save

Original recipe makes 1 casserole Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
  3. Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
  4. Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
  5. Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
  6. Bake in the preheated oven until bubbling, about 25 minutes.
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Reviews More Reviews

Jul 24, 2014

I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a cup of papalo to add to the cilantro I had. Next time I'll make sure I have all the right ingredients, and I bet it will be a five-star dish!

Jan 19, 2015

The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco, so left that out.

Nov 24, 2013

We have a garden and my husband grows tomatillos and jalapenos, among other wonderful things. We also have lime tree, so a lot of the ingredients came from our own back yard!

May 04, 2015

I enjoyed this dish but my family did not.

Oct 04, 2014

serve with tortilla chips to add a crunch!


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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