Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

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zoprano 0

"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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1 h 10 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 c...

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 fres...

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!

I enjoyed this dish but my family did not.

serve with tortilla chips to add a crunch!

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