We love our Mexican food in this house, and these Roasted Poblano Salsa Verde Green Enchiladas with Chicken are right up there as one of the favorites. Â
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 Green Enchiladas with Chicken are a great change of pace from the typical red enchilada sauce. Â
The tomatillos give it a great tang and the roasted peppers provide a depth and smokiness. Â
They are so unique and delicious, I get a lot of requests for Green Enchiladas with Chicken when making dinner for a group.
Making the Salsa Verde
It is important to roast the tomatillos and vegetables to bring additional depth of flavor to the sauce.
Can you make it without roasting? Yes. But it will not taste quite as good.
Then throw all of the sauce ingredients in a food processor (or blender), blend, and you are good to go! Â
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. Â
I love using corn and some diced white onion. Â
And I like mine SAUCY so I make a double batch of the sauce and save some of it for serving. Â
It is also a great salsa dip!
Now this entire process is not exactly fast, but it is worth it! Â
If I have a long day, I will work on this in stages. Â
Salsa verde in the morning, bake the chicken in the afternoon, etc. Â
You can also make the sauce ahead of time and it is freezer friendly! Â Using leftover chicken is also a great shortcut here.
Chicken Shredding Hack!
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. Â
All your meat will be shredded in SECONDS! Â
It is MAGIC and my hands are thankful for not having to endure cramping sessions whenever I make something like this.
An electric hand mixer also works.
Serve these Roasted Poblano Salsa Verde Green Enchiladas with Chicken with some Better than Chipotle Guacamole! Â
Check out our other Mexican recipes for additional salsas and sides.
Enchilada Recipes
Mexican Street Corn Enchiladas
Mexican Street Corn Enchiladas are filled with the popular corn salsa made with jalapeno, cotija, chile powder, and lime with a cheesy filling and topped in a creamy green sauce.
Ground Beef Enchiladas
A classic! Easy Ground Beef Enchiladas with cheddar cheese and a classic red sauce. Perfect for an easy dinner.
Southwest Ground Turkey Enchiladas
These Southwest Ground Turkey Enchiladas are a twist on the classic beef enchiladas. Ground turkey mixed with corn and beans, paired with cheese, and topped with a red sauce.
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas are extra creamy on the inside from a cheese mixture and topped with a green chile sauce.
Shredded Beef Enchiladas
Classic red enchiladas filled with an easy shredded beef barbacoa and cheese. A personal favorite!
Salsa Verde Green Enchiladas with Chicken
Ingredients
Salsa Verde
- 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
Chicken
- 3/4 pound chicken
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 lime juiced
- olive oil
Enchiladas
- 12 ` corn tortillas
- 8 ounces pepperjack cheese shredded (or Monterey Jack)
- corn or other desired fillers
Instructions
Salsa Verde
- 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.
Chicken
- 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!
Assemble Enchiladas
- 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.
Pinned and will definitely be making, the pictures of this look amazing x
This looks so good! I’m drooling!!!
Oh my gosh these look amazing! And thanks for the stand mixer tip. I bet that will save so much time in the future!
These look absolutely delicious and I love the kitchen hack. Makes shredding chicken so much easier. I also love radishes on my enchiladas and tacos!
Yum! Some of my favorite flavors! I love how easy the sauce is to put together. It looks incredible.
These enchiladas look scrumptious! I would use flour tortillas instead of the corn ones, but this is a keeper! And who knew I could shred my chicken in my stand mixer.
This looks so delicious! I’ve never used tomatillos in a recipe and would love to try it. Are those radishes on top?
Yep, radishes! Love them for some extra crunch!
This sounds wonderful and such a simple dinner for a weeknight. I love how the sauce is prepared in the food processor…so easy!