Salsa Verde Chicken Enchiladas
Tangy and flavorful, these Roasted Poblano Salsa Verde Chicken Enchiladas will be a house favorite! Stuff with cheese, vegetables, or chicken. Perfect for leftover chicken, and the sauce can be made ahead for faster assembly. Roasted tomatillos, poblano peppers, onion, and garlic make the perfect enchilada sauce or salsa.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 12 Enchiladas
- 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
- 3/4 pound chicken
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 lime juiced
- olive oil
- 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.
Add 2 or 3 jalapenos to the roasting process with the poblanos for some heat.
Leftover chicken is perfect for this recipe! Aim for approximately 1-1.5 cups of chicken based on how much you want each enchilada stuffed.
Make the sauce and chicken in advance for faster assembly.
Calories: 127kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 259mg | Potassium: 196mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 1mg