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Crispy Loaded Chicken Enchiladas Verdes Recipe with Easy Roasted Tomatillo Salsa

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A crispy and flavorful chicken enchiladas verdes recipe featuring smoky roasted tomatillo salsa and tender shredded chicken wrapped in golden, crunchy tortillas. Perfect for a quick, comforting weeknight meal.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great for speed)
  • 1 cup shredded Monterey Jack cheese (or a Mexican blend)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 pound fresh tomatillos, husked and rinsed
  • 1 jalapeño, stemmed (seeded if you want less heat)
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1/4 cup fresh cilantro leaves
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn tortillas
  • 1 cup shredded queso fresco (optional, for topping)
  • Vegetable oil for frying (about 1 cup)

Instructions

  1. Preheat oven to 425°F (220°C). Place husked tomatillos and jalapeño on a foil-lined baking sheet. Roast for about 15 minutes, turning halfway through, until blistered and softened.
  2. Transfer roasted tomatillos and jalapeño to a blender or food processor. Add chopped onion, garlic, cilantro, and lime juice. Blend until smooth but still a bit chunky. Add salt to taste and set aside.
  3. In a skillet over medium heat, sauté diced onion and garlic in 1 tablespoon oil until translucent, about 3 minutes. Add shredded chicken, cumin, salt, and pepper. Stir and heat through for 5 minutes. Remove from heat and stir in sour cream, cheese, and chopped cilantro until creamy and combined.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry each tortilla for about 20 seconds per side until pliable and slightly crispy but not browned. Drain on paper towels.
  5. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Dip each fried tortilla briefly in roasted tomatillo salsa, spoon chicken filling in center, roll tightly, and place seam side down in dish. Repeat with all tortillas.
  6. Pour remaining roasted tomatillo salsa evenly over enchiladas. Sprinkle queso fresco or extra Monterey Jack cheese on top. Bake uncovered for 20 minutes until bubbly and golden.
  7. Garnish with extra fresh cilantro and lime wedges. Let rest for 5 minutes before serving.

Notes

Do not over-soak tortillas in salsa to prevent sogginess; a quick dip is sufficient. Frying tortillas before baking keeps them crispy. Use paper towels to drain excess oil after frying. Salsa can be made ahead and tastes better after sitting overnight. For a dairy-free version, substitute sour cream with coconut yogurt or cashew cream and omit or replace cheese with plant-based alternatives.

Nutrition

Keywords: chicken enchiladas verdes, roasted tomatillo salsa, crispy tortillas, Mexican dinner, quick enchiladas, weeknight meal, comfort food

Find it online: https://piperplate.com/crispy-loaded-chicken-enchiladas-verdes-recipe-with-easy-roasted-tomatillo-salsa/