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.
- 1 pound tomatillos
- 1 large yellow onion,
- 4 cloves garlic skins still on
- 1 poblano
- 1/2 Tablespoon cumin
- 1/2 teaspoon salt
- 1 lime
- 1/2 cup fresh cilantro
- 12 ` corn tortillas
- 8 ounces pepperjack cheese shredded (or Monterey Jack)
- corn or other desired fillers
- Line a large baking sheet with edges with aluminum foil.
- Peel the tomatillos. Peel the onions and slice them into quarters. Remove the poblano stem and cut in half lengthwise.
- Place the tomatillos, onion, garlic, and poblano on the baking sheet and broil with the door slightly open until they start to char. Remove the garlic from the sheet. Flip over all of the tomatillos, onion wedges, and poblano.
- Continue roasting until both sides have desired color, approximately 10-15 minutes total. Remove from oven and let cool slightly. (While roasting, get your chicken ready).
- Peel the garlic. Add the garlic, tomatillos, onion, and poblano to a food processor. Add the cumin, salt, cilantro (stems are okay as they are going to be ground), and juice of two limes. Process until it reaches your desired consistency.
- Place the chicken in a glass baking dish. Preheat the oven to 350F.
- Drizzle the chicken with olive oil. Squeeze the lime juice over the chicken. Sprinkle chicken with the salt, garlic powder, and cumin.
- Bake chicken until cook thoroughly. Remove from oven and let cool slightly.
- Shred chicken. Easy button: If you have a stand mixer, you can use the paddle attachment and your chicken will be shredded in seconds!
- Preheat oven to 375F.
- Spread a small amount of the sauce in the bottom of a glass baking dish.
- Add 1/4 cup of the sauce to the shredded chicken and mix.
- Assemble each enchilada by layering approximately 2 Tbsp of shredded chicken, 1 Tbsp of cheese, a drizzle of the salsa verde, and any other add-ins that you wish to use such as corn, beans, or diced onions.
- Line up the enchiladas in the baking dish. When assembly is complete, spread the remaining salsa verde over the top. Sprinkle with the remaining cheese.
- Bake at 375 until cheese is bubbling and starting to brown on top, approximately 30 minutes.