Chicken Enchiladas Verdes

Prepare to make the most epic enchiladas on the face of the earth…Chicken Enchiladas Verdes

Chicken Enchiladas Verde from www.whatsgabycooking.com (@whatsgabycookin)

Just based on my actions the last few weeks, I think it’s safe to say my new life goal is to order enchiladas every single time I see them on a menu. I’ve just been on an enchilada kick. And it’s all been part of some recent research and development on what makes the absolute perfect enchilada – and THIS IS IT. Chicken Enchiladas Verdes are by definition perfect.

The enchilada sauce is tangy and savory and smoky and only slightly spicy. The enchiladas are loaded with rotisserie chicken plus some spices and are wrapped in a flour tortilla. Now let’s just stop for a hot second, this might be up for debate, the whole flour vs. corn tortilla situation, but I’ve tested these various ways and the flour wins every time. It rolls better. It doesn’t fall apart or crack when baking. And it’s just downright delicious. So there, now that that’s out of the way, let’s get back to the good stuff. Once the sauce is made, the enchiladas are stuffed, sprinkled with, not 1, but 2 kinds of cheese and baked, all that’s left is to top them with some slivered red onions, crema and some cilantro. In one word… perfection. Now go make these Enchiladas Verdes and come back and tell me if they in fact rocked your world!

Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

Ingredients

    For the sauce
  • 2 tablespoons olive oil
  • ½ onion, quartered
  • 1 poblano chile, halved
  • 2 pounds tomatillos (about 20 medium), husks removed, rinsed
  • 2 serrano chiles, chopped
  • 3 garlic cloves, smashed
  • 1 cup homemade chicken stock or low-sodium chicken broth
  • ½ cup cilantro leaves with tender stems, chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • For the enchiladas
  • ½ rotisserie chicken, skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • Kosher salt
  • 1 cup vegetable oil
  • 8 6-inch flour tortillas
  • 8 ounces shredded monterey jack cheese (thinly shredded)
  • 2 ounces Cotija cheese, finely grated for serving
  • ½ cup crème fraîche
  • 1 tablespoon milk or water
  • ½ red onion, thinly sliced
  • fresh cilantro to garnish

Instructions

  1. Preheat oven to 425 degrees F. Drizzle the olive oil over onion, poblano, and tomatillos on a baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly before peeling the skin off the poblano. Transfer onion mixture and any juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season with salt and pepper as needed.
  2. Toss the chicken with the ground coriander, red pepper flakes, and ½ cup green sauce in a large bowl and season with salt and pepper .
  3. Heat vegetable oil in a medium skillet over medium-high. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
  4. Dip both sides of each tortilla in green sauce just to coat, then transfer to a baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13x9" baking dish. Working one at a time, spoon ¼ cup of the chicken mixture into the center of tortilla and fold one side over filling, then continue to roll enchilada up like a burrito. Place seam side down in prepared baking dish as you go, fitting them all in. Top with the remaining green sauce and then pile on the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes.
  5. While the enchiladas are baking, combine the crème fraîche and milk and season with salt.
  6. Serve enchiladas topped with cheese, a drizzle of crema, sliced onion and cilantro.
https://whatsgabycooking.com/chicken-enchiladas-verdes/

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35 Comments

  1. Hi Gaby, these chicken enchiladas verde sound amazing! How many servings does this recipe feed? I can’t wait to try it out.
    Thank you!

  2. I’ve been on an enchilada kick lately, too! I think I crave them more than tacos in the Winter. I love when the hot plate comes out with the enchiladas and all the fixings! I need to try making them at home ASAP!

  3. You must be reading my mind because I just made a salsa verde dish. It must continue!!! Yes, I’m so making

  4. My one question, most of the flour tortilla enchiladas I’ve had are very soggy. This doesn’t seem to be the case with yours. Could it be that the enchiladas I’ve had are over sauced?

      1. Hi Gaby!!! Okay, these were amazing! So amazing I forgot to take a picture before we stuffed our faces with them. I’ll be making these again for sure next week and will tag you with a picture.

        My husband asked for seconds and said they were a ten! He’s not easily impressed so coming from him I know they were great!!

        They weren’t soggy at all like I was thinking they would be. Thank you for all your time invested in making a great dish!!

  5. Can you make these ahead of time and bake later? Or will it change the consistency of them? Want to make these tonight

  6. Hey Gaby,

    Looks amazing. Question: do you think you could freeze this in entirety or even as components? Like the rolled enchiladas and the sauce separately?

    Thanks!

  7. Hi! I am in the in the process of making these and was wondering if the bake temp to heat up the enchiladas remains at 425 F? Seems a bit high, Or is it more like 350?

    1. it’s 425!! You’re just going to melt the cheese until it’s golden and then you’re good

      If your oven runs hot, you can of course reduce the heat to 350 or 375!

  8. Made these for dinner tonight and they were incredible!! Best green sauce EVER, and I am a sauce girl!! I served them with homemade beans made in the instant pot. I can’t wait for leftovers tomorrow!
    Thank you for another epic recipe!!

  9. Gaby- at first my boyfriend and I were reluctant to make this sauce. We had never gone face to face with tomatillos before – what do they even look like!??!? But I gotta tell you – the sauce is the STAR of this dish. It is FANTASTIC. This dish is to DIE for and as soon as we finished our servings for dinner, we already couldn’t wait for leftovers. My boyfriend is already planning to make his next batch of your tomatillo salsa! Don’t even think about store-bought salsa verde!

  10. These sound amazing. I usually use corn tortillas instead of flour because I like them better even though they’re harder to work with.

    You might be interested in my latest find – Don Pancho Golden Blend Tortillas. They’re a mixture of corn and flour – the best of both worlds. So far they’ve been hard to find but I love them for tacos, enchiladas, quesadillas, etc.

  11. Made this today for friends, prepped everything yesterday and baked it today. Super delicious!! That tomatillo salsa is wonderful! Served this with cilantro rice, watermelon, chips and mango guacamole. It was a feast 🙂

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