If you love Mexican food, you have to try these Chicken Enchiladas Verdes, tender shredded chicken wrapped in soft tortillas and smothered in a tangy green tomatillo sauce. This dish is my go-to at any Mexican restaurant, and I’ve made it my personal mission to find the best version around.
Sometimes at home, I’ll make a homemade tomatillo sauce, but most days, I take an easy shortcut with a jar of 505 Southwestern Flame Roasted Green Chile Sauce from Costco or another similar brand. It’s bright, zesty, and pairs perfectly with the chicken, no extra work required.
These enchiladas are perfect for a quick weeknight dinner or weekend comfort meal. Serve them with a side of rice or a fresh salad, and you’ve got a restaurant-worthy plate right from your own kitchen.
Ingredients
1/2 onion, chopped and sauteed
2 tsp. garlic, minced
2 Tbsp. olive oil
2 cups or more shredded chicken
2 or more tablespoons taco seasoning
1/4 cup green salsa for chicken filling
1/2 cup Rotel tomatoes
8 flour tortillas
Remaining green salsa to cover the top of the enchiladas
2 cups cheddar, cheddar jack, Monterey jack or Mexican cheese blend
Toppings: sour cream, chopped cilantro, jalapenos
Instructions
In a small skillet, saute onion and garlic in olive oil or butter.
In a large bowl, combine the shredded chicken, taco seasoning,1/4 cup green salsa, Rotel tomatoes, and sauteed onion and garlic.
Divide the chicken mixture between the eight tortillas and roll up. Place the tortillas in a 9 x 12″ baking dish.
Cover the enchiladas with the remaining green salsa. The more the better if you ask me. Cover the top with the cheese of your choice. Again, the more the better!
Bake for at least 20 minutes or until the enchiladas are heated through and the cheese is melted but not browned. Serve with a dollop of sour cream, jalapenos or chopped cilantro.
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