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These Roasted Verde Chicken Enchiladas are a classic family favorite! Tender chicken and melty cheese are wrapped in tortillas and then topped with a homemade chile verde sauce that comes together in a blender!
I have been making Mexican food like crazy lately! My sister and her husband are in town from Seattle for a few weeks and they’ve been staying with us. She just found out she is pregnant with their second baby and I am so excited! Her baby will be close in age to Stella which makes me so happy. Unfortunately, pregnancy comes with its ups and downs and morning sickness is in full swing for her. It seems like the only thing she can eat is Mexican cuisine.
Luckily, my food loving self has happily accepted the challenge of making every Mexican dish possible. I have been making homemade salsa every week…and might I add that I’ve been perfecting my recipe so look out for that one soon!
But today I am sharing an old family classic. I have been making these Roasted Verde Chicken Enchiladas for years. We absolutely love them and I am always asked for the recipe. They are the perfect make ahead dish for summer entertaining.
The sauce has BIG flavor and is so simple to make. I start with jalapenos, poblano chilies, garlic, onion and a bunch of tomatillos. I toss them all on a baking sheet and roast them until they have a nice char. While the peppers are roasting, I boil the chicken in chicken broth. Cooking the chicken in broth gives so much more flavor to the dish than water. It is my secret to perfectly tender chicken, every single time! My local Sam’s Club just started selling Swanson Chicken Broth in a big 6 pack, so I have been using it in everything. It is a pantry staple for me. Since I use Swanson Chicken Broth in sauces, soups and even marinades, I love that I can stock up in one trip.
I have made this recipe using corn and flour tortillas. Nick really loves the flour version but my family is partial to the corn. You really can use either one. I stuff these chicken enchiladas the same way every single time. I keep it simple. Pepper jack cheese, shredded chicken, mild green chilies, and green onions.
These enchiladas are truly my favorite Mexican dish! If you haven’t made your own sauce, I highly recommend it. I hope your family enjoys these as much as mine does!
- Verde Enchilada Sauce:
- 8-10 Tomatillos, husked
- 1 Onion, peeled and quartered
- 5 Garlic Cloves, peeled
- 2 Jalapenos
- 1 Poblano Chile
- Olive Oil for Drizzling
- 2 Teaspoons Cumin
- 1 Teaspoon Paprika
- 1 Teaspoon salt
- ½ Cup Cilantro, chopped
- 1 Lime, juiced
- Chicken Enchiladas:
- 1 (32. oz) Carton Swanson Chicken Broth
- 3 Large Chicken Breasts
- 10-12 Tortillas, corn or flour
- Oil for frying
- 1 Cup Pepper Jack Cheese, shredded (or regular jack cheese)
- ½ Cup Green Onions, chopped
- 1 (4 oz.) Can Mild Green Chilies
- ½ Teaspoon Garlic Salt
- ½ Teaspoon Cumin
- Cotija Cheese for Garnish (optional)
- Verde Enchilada Sauce:
- Preheat the oven to 400°. Line a baking sheet with foil. Place the tomatillos, quartered onion, garlic, jalapenos, and the poblano chile on the sheet. Drizzle evenly with olive oil and salt. Bake for 15-20 minutes. Once the chilies are cool enough to handle, remove the stems and place all the roasted ingredients in a blender or food processor with the remaining enchilada sauce ingredients plus the reserved ¼ cup chicken broth. Pulse a few times until the sauce is mostly smooth with a little bit of chunks for texture. Set aside.
- Chicken Enchiladas:
- In a large stock pot, bring the chicken broth and chicken breasts to a boil. Cook on medium heat for 45 minutes to an hour or until the chicken is cooked throughout and very tender. Drain the chicken, reserving ¼ cup of the broth.
- Using two forks, shred the chicken into bite sized pieces. In a frying pan, heat about ½ inch of oil on medium-high heat. Lightly fry each tortilla on each side for 5-10 seconds on each side, just until soft. You don't want the tortillas to fry completely. Place on a plate lined with paper towels to drain off any excess grease. In a bowl combine the shredded chicken, green onions, mild green chilies and seasonings. Dip each fried tortilla into the enchilada sauce. Fill each tortilla with the chicken mixture, top with shredded cheese and roll up. Place the enchiladas in a 9 x 13 pan. Top with remaining enchilada sauce. Top with cotija cheese (if using). Cover with foil and bake on 375° for 20 minutes. Serve immediately.
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