We love our Mexican food in this house, and these Roasted Poblano Salsa Verde Chicken Enchiladas are right up there as one of the favorites. If I am ever running through dinner ideas, I know that if I mention these, I might as well stop there!
These Roasted Poblano Salsa Verde Chicken Enchiladas are a great change of pace from the typical red sauces. The tomatillos give it a great tang and the roasted peppers provide a depth and smokiness. They are so unique and delicious, I get a lot of requests for them when making dinner for a group.
Just throw all of the sauce ingredients in a food processor, blend, and you are good to go! If you do not have a food processor, you need one! I have two and I use them alllllll the time. They can do so many things: shredding, slicing, blending, etc. We buy brick cheese and it is shredded in seconds. This affiliate link is for a food processor very similar to the one that I have. I could not live without mine!
You can easily make this vegetarian or satisfy the cheese lovers with filling these babies with nothing but cheese and some veggies or add-ins of choice. I love using corn and some diced white onion. And I like mine SAUCY so I make a double batch of the sauce and save some of it for serving. It is also a great salsa dip!
Now this entire process is not exactly fast, but it is worth it! If I have a long day, I will work on this in stages. Salsa verde in the morning, bake the chicken in the afternoon, etc. You can also make the sauce ahead of time and it is freezer friendly! Using leftover chicken is also a great shortcut here.
If you have a stand mixer, I have a kitchen hack to share with you!
You can throw any meat that you need to shred into the bowl, use the paddle attachment, and turn it on at medium speed. All your meat will be shredded in SECONDS! It is MAGIC and my hands are thankful for not having to endure cramping sessions whenever I make something like this.