Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

When I think of Mexican comfort food, enchiladas definitely come to mind. Soft tortillas stuffed with meat, smothered in salsa, gooey cheese, and baked to perfection! Ordering enchiladas at a restaurant can be high on the calorie scale, but making them at home can be just as tasty with less calories and sodium. These enchiladas are made with a homemade Salsa Verde that’s super easy to whip up.  It’s only 5 ingredients and doesn’t require any roasting. Just boil and blend!

Salsa Verde Chicken Enchiladas-

Tomatillos are the main ingredient for a Salsa Verde, green salsa. You definitely don’t want to make the mistake I made by keeping them in a closed bag. Instead keep them in a cool dry place until you are ready to use them. Tomatillos look like a green tomato, but have a husk on the outside and when removed they have a waxy residue. Wash the tomatillos well after peeling the husk and place them in a pot with onion, and a jalapeno. I used the jalapeno whole and it was on the medium level of spice. If you or your kids can’t handle spice, then remove the seeds from jalapeno.

Salsa Verde Chicken Enchiladas-

Another calorie and time saver is microwaving the tortillas instead of frying. Traditionally, tortillas are flash fried in oil to prevent cracking while rolling the enchilada. Microwaving a few at a time in between 2 moist paper towels will allow them to soften and prevent them from cracking. For the chicken you can either use store bough rotisserie chicken or cook the chicken breast in the crock pot for 4 hours on high.  The chicken will be juicy and shred very easily. Place the enchiladas in a pan with about half of the salsa verde poured in, then top with more salsa, Mexican crema, or a mixture of yogurt and milk, and top with shredded cheese. Bake uncovered for 20 minutes at 375 degrees and then place under broiler for a minute or so to let the cheese brown and crisp. Serve with a salad, rice, or beans. Enjoy!

Salsa Verde Chicken Enchiladas


  • 2 Boneless Chicken Breast or shredded Rotisserie Chicken
  • 1.5-2 lbs Tomatillos, husk removed and rinsed well
  • 1 Onion, halved
  • 1 Jalapeno
  • Cilantro, handful
  • 2 Cloves Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 12 Corn Tortillas
  • 1 Cup of Crema or (1/2 cup whole milk yogurt and 1/2 cup of whole milk)
  • 1 1/2 cups of Shredded Cheese (Monterrey jack, or 3 cheese blend)


  1. To cook the chicken in the crock pot, place 2 chicken breast seasoned with salt, pepper, garlic, and onion powder. Cover with water just to the top and cook on high for 4 hours. Remove and shred with 2 forks. You can add some cooking liquid to keep the chicken moist. Otherwise remove breast from rotisserie chicken and shred.
  2. For the salsa, place rinsed tomatillos in a pot with onion, cut in half, and jalapeno. If you want the salsa mild, then de-seed the jalapeno. Cover with water and boil for a bout 10 minutes, till they soften.
  3. Place in a blender with about a cup of the cooking liquid and add a handful of cilantro, 2 raw garlic cloves, and salt/pepper. Blend well and taste for seasoning.
  4. In a large baking dish, pour the salsa verde into the dish to fill the bottom, reserve the rest to pour on top.
  5. Warm 3- 4 tortillas in a microwave between 2 paper towels for about 20 seconds, they should be steaming. Place chicken on tortillas, roll tightly and place seam side down into dish.
  6. After the tortillas are all filled, rolled, and placed in dish, pour remaining salsa verde on top to cover.
  7. Pour Mexican crema, or homemade mixture of yogurt and milk, on top of enchiladas. Top evenly with shredded cheese.
  8. Bake uncovered for 20 minutes at 375 degrees, then place under broiler for a couple minutes until cheese gets browned.

4 Replies to “Salsa Verde Chicken Enchiladas”

  1. I will definitely be making these next week. I love chicken enchiladas!

    1. Awesome! Hope you enjoy them Alicia!

  2. Wow these look delish! I am pinning for later!

    1. Thanks so much Meg!

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