Roasted Verde Chicken Enchiladas

Sharing is Caring...Share on FacebookPin on PinterestTweet about this on TwitterShare on Yummly

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Thank you for supporting the brands that make Mariah’s Pleasing Plates possible. Scroll to the bottom of this post for a fun giveaway! #SwansonSummer #CollectiveBias 

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!

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.

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!

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.

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!

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.

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 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!

For more summer recipes, check out the Swanson Kitchen and don’t forget to enter the Swanson Summer Sweepstakes!
Swanson Summer Sweepstakes


5.0 from 2 reviews
Roasted Verde Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 Servings
Ingredients
  • 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)
Instructions
  1. Verde Enchilada Sauce:
  2. 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.
  3. Chicken Enchiladas:
  4. 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.
  5. 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.
Notes
**The enchilada sauce is a medium heat. If you prefer less spice, cut the seeds out of the chilies before blending.

More Easy Dinner Recipes

This Slow Cooker Zesty White Chicken Chili makes making dinner a breeze. Juicy chicken pieces, roasted peppers, and white beans make this a protein and fiber packed meal.

Slow Cooker Zesty White Chicken Chili 

These Buffalo Chicken Flatbreads come together in minutes and make the perfect, easy appetizer. Crispy buffalo chicken tenders, crunchy celery and salty blue cheese crumbles all atop a warm garlic flatbread.

Buffalo Chicken Flatbreads 

This one pot spicy cajun pasta is an easy weeknight meal filled with peppers, onions, succulent shrimp, chicken, andouille sausage and hearty spices. Almost no prep time, just throw it in the pot and go!

One Pot Spicy Cajun Pasta 

 

swanson broth

Sharing is Caring...Share on FacebookPin on PinterestTweet about this on TwitterShare on Yummly

Comments

  1. says

    I absolutely love enchiladas, but you know what? I do not think I have ever made a verde sauce. I mean, it looks so good, but I love the spice from red sauce. Time to change things up and give your recipe a try!

    • Mariah Mercurio says

      You will love it! I started making Verde Sauce a couple years ago and never looked back. And it is super easy to make!

  2. says

    Oh this looks fantastic, Mariah! I could eat Mexican food just about every day, so this looks perfect! Love the use of chicken broth in here, too. Pinned!

  3. says

    I always forget how much I like pepper jack cheese!!! And I see that the chicken broth is right next to the candy.. perfect, I’ll pick up some of both 🙂 🙂

    • Mariah Mercurio says

      Pepper jack cheese is my faveeeee!!! and picking up some candy is always a good idea, I can never resist candy!

  4. says

    First, congrats to your sister! That is so exciting! And second, I remember I couldn’t stomachMexican very easily when I had morning sickness…english muffins with peanut butter all the way!
    And these enchiladas? Look like perfection to me as I have been craving all things Mexican lately! As in, almost went tonight. I need to just make these instead 😉

    • Mariah Mercurio says

      Thank you! I am SO excited for a new niece or nephew! I wish you both lived closer so I could see them all the time!! Looks like I’ll just have to make a trip out to visit Baby A. 😉
      And it is funny that you say english muffin with peanut butter cause she has been having that almost every morning! haha

  5. says

    Congrats to your sister! That’s great that Stella will have a cousin so close in age! I love Mexican food, we eat it 2-3 times a week in our house so these enchiladas sound perfect. I’ve never tried a homemade verde sauce, but I seriously need to get on that. These look great!

    • Mariah Mercurio says

      I am so excited for the new baby, it is my way of getting another baby without all the effort! 😉

  6. says

    I crave Mexican food on pretty much a daily basis, so I’m ALWAYS in the mood for enchiladas! Especially ones that are as loaded with awesomeness as these are! Love all that chicken + salsa verde goodness!

    • Mariah Mercurio says

      Haha as a food blogger I swear I eat the strangest things for breakfast lol. Eating enchiladas at 9:30am actually happens in our house!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: