Chicken Enchiladas With Salsa Verde  Recipe (2024)

Ratings

4

out of 5

4,967

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Stephen Martin

I have been making fabulous enchiladas from leftover roasted chicken breast for years. Store bought green enchilada sauce ishard to beat, particularly Hatch brand. An important step is, after browning the tortillas, to drag them through a shallow bowl of the green enchilada sauce.

Mix the shredded chicken, some green sauce, some onion, and some cheese before filling.

Betsy

Instead of dipping each tortilla in oil, you can instead microwave the stack of tortillas for 10-20 seconds, which will soften them up. Keep the stack covered with a kitchen towel to keep them moist as you take each one to roll up with the filling.

Lisa F

Queso Fresco is not meant to melt- it is often sprinkled over finished dishes for added flavor and texture. It is meant to have the same type of consistency as Feta cheese. In Mexican cuisine it is often served crumbled over black beans, enchiladas, soups, Chilaquiles, sopes, etc.

Donneek

It is so much easier to layer the tortillias with the meat like a lasagna, I usually do three layers cutting the tortillians in half and quarters to fit the pan. I've made it with beef and red mole sauce, and have used chicken and shredded pork butt with the chile verde. one square is the equivalent to three enchaladas.

I have added spinich or chard to the sauce before I blend it other favorites are frozen corn and mushrooms. It's a winner every time!

Sisters

Had no chicken--smashed up a can of pinto beans; no fresh chilis--used a can of Hatch fire-roasted chilis. Mixed the chilis and beans, seasonings, put a spoonful on a softened corn tortilla, added shredded cheese, rolled it up, into a greased baking dish, kept on until out of cheese, beans, and tortillas. Poured Hatch green enchilada sauce over it. Crumbled up queso fresco, put it on top. Baked at 350 for 30 minutes. HEAVEN! Ya use whacha got in the cupboard, right? =)

Anne

They turn to mush without oil and so don't come out of the pan whole.

LeeAnn

I put my cooked chicken breasts in the stand mixer, with paddle attachment, and it makes for perfectly shredded chicken. I do this for shredded pork as well.

BA Garcia

Tomatillos are best once they are charred in cast iron pan or in the oven along with onion, garlic, Serrano Chiles then processed. Put back in pan with some fat and fry a little to give it more dimension. Always fry tortillas to stand up to sauce and for texture. No melting cheese, top with Queso Fresco, onion and radish slices. Let sauce shine through....

Ed

I have on a couple of occasions used shredded Monterey Jack cheese, which melts well and has a nice flavor that marries well with the tomatillos.

MJ

One of the people I was cooking for has the soapy taste problem with cilantro so I omitted it, but the sauce still needed something, which turned out to be lime juice. I added about a tablespoon, which worked beautifully - apparently this is the best thing I've cooked in months, or so says my family. I'll definitely make it again.

Zac from VA

Not sure why the recipe calls for waiting until the cheese melts. Neither queso fresco nor cotija are melting cheeses - they're closer to cottage cheese or feta (respectively) that way.

kittypro

I always toss all the tomatillos, onions and garlic together, place on a foil lined sheet pan, and roast at 375 for 30-45 minutes. Then, put everything in a deep bowl, add the chiles and cilantro, and blend with an immersion blender. Makes cleanup easier. Roasting releases all the juices in the tomtillos and really perks up the flavor. Also, I always opt to triple the sauce. But I like it saucy, so just a personal preference. Good recipe that I have used many times!

Renee

The oil isn't to prevent the tortillas from sticking to the pan, it's to provide a binding for the sauce to the tortilla, without having the sauce penetrate the tortillas, so they don't get soggy. It's about layering flavors. Use the oil!

Jean Miller

In Austin we love enchiladas! This dish, however, is much easier as a layered casserole. Other weeknight hacks: canned tomatillos and a rotisserie chicken. Spread some of the tomatillo sauce in the baking dish. Follow with 4 tortillas, 1/2 the chicken, and 1/3 of the cheese, 1/3 of sour cream, and 1/3 of remaining sauce. Then 4 more tortillas and repeat. Top with final 4 tortillas and last 1/3 of cheese and sour cream. You can have this in the oven in 15 minutes. Fantastic and easy.

GeriR

Could this be made ahead and frozen?

rocky

We keep green chilaquiles sauce in the freezer and leftover chicken, so this came together super fast. Next time I might add chopped onion and maybe some sliced mushrooms. Tasty and fast!

John Golden

Bland and thin. So much better when tomatillos are roasted with vegetables and then puréed with chicken stock enriching the sauce and mixed with meat before rolling uo

Liz

How much salsa verde does the recipe make - in terms of substituting with store-bought salsa verde?

Liz P

These are a great use for the huge batch of tomatillo sauce that I made during summer and froze in jars. Straightforward, delicious recipe!

Pat

This was really bad. Tossed the leftovers. The sauce using roasted tomatillos went south with the addition of the serrano chili. And I love hot. Perhaps another pepper would have been better. Will not bother making again.Would double the tomatillos and substitute good flour tortillas if I did.

Castle Cook

I roasted the salsa verde ingredients (minus the cilantro) in the oven, broiled for a few minutes at the end to get a nice little char, and then added them, plus cilantro, to the blender. DELICIOUS!!!This was a hit!

d

Amazing recipe! Turned out so good especially the salsa verde! I did substitute flour tortillas for corn tortillas because flour has a bit more robust flavor profile and glad I did! Can’t wait to make again in the future

Elaine

I love this recipe! However, I use canned green enchilada sauce instead of the tomatillo-based recipe given here. This is my go-to left-overs recipe! Chicken, of course, but also beef, beans, pork. Yum!

Liz

how much canned sauce did you use?

Namesullycyn

We love Mexican recipes and anything with tomatillos. But these were kind of a disappointment. They were just ok. I could have used more sauce overall. I also might try the suggestion of first roasting the veggies—maybe that would make a difference. Personally, I would also add more spice—and I included the seeds!

Karen

I thought these were just okay, rather bland. I agree with the suggestion to roast the Tomatillos before using them in the salsa, but even so, I will not make this again as written.

Ras Daoud

This looks like a very good recipe. However, there is an error in the text. It says "if you want your sauce less spicy, then remove the seeds. Seeds have a lower concentration of capsicin than does the flesh of the pepper. That which they DO contain is absorbed in the seed coat by diffusion from the internal atmosphere of the berry (yes, peppers are berries).So, if you want a more piquant sauce, de-seed your peppers. (No thoughts on deveining.)

Ann

I took the tip to roast the sauce ingredients before blending and agree that it's even better. The tortilla step seemed stressful and I don't have a microwave so I tried this-- after I took the roasted veg out of the oven, I brushed each tortilla with a little olive oil and stacked them in a foil packet and put them in the still-warm oven while I made the sauce. It worked like a charm.

Sandra Talarico

While they were delicious, it was a lot of work. I made salsa verde several days prior (growing tomatillos this year). You could poach that chicken ahead of time as well (I did not). Frying tortillas calls for a lot of clean up on the stove. They were very, very good.

Shawn Oster

This recipe takes me back to my childhood growing up in Laredo, TX. We were a steak and potato family fresh from South Dakota until my neighborhood tia taught my mom a very similar recipe and we’ve been making it our own ever since. Still my favorite use of chicken or turkey leftovers.Since then I’ve learned many more regional versions but this is pure childhood comfort food for me.

Private notes are only visible to you.

Chicken Enchiladas With Salsa Verde  Recipe (2024)

FAQs

Is green enchilada sauce and salsa verde the same thing? ›

Green Enchilada Sauce Versus Salsa Verde

There are two main differences between green enchilada sauce and salsa verde. Enchilada sauce is cooked, while salsa verde is raw. Enchilada sauce is thinned out with a liquid (usually stock or water), while salsa verde is simply chopped or puréed vegetables and peppers.

Are enchiladas better with red or green sauce? ›

If you are making enchiladas, you may be wondering, “Which sauce should I use?” This is an excellent question, and the most straightforward answer is whatever you prefer. If you are making beef enchiladas, it is more common to pair them with a red sauce, and chicken enchiladas usually have a green sauce.

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Can I use salsa instead of enchilada sauce? ›

Yes, salsa can be used as a substitute for enchilada sauce. It will add a similar tangy and spicy flavor to your dish. You can use it as is or blend it to achieve a smoother consistency before using it in your enchilada recipe.

How to thicken green enchilada sauce? ›

Pureeing some of the cooked vegetables or beans in the sauce to add thickness.
  1. Adding a starch such as cornstarch, flour, or masa harina. ...
  2. Cooking the sauce for a longer period of time to allow some of the liquid to evaporate.
  3. Pureeing some of the cooked vegetables or beans in the sauce to add thickness.
Jun 6, 2017

How to enhance canned green enchilada sauce? ›

Simply add ½ cup of your favorite beer to the canned enchilada sauce and let it simmer for 10 minutes. - Add lime juice: This will give the sauce a tart and tangy flavor. - Add fresh cilantro: This will give the sauce a bright and fresh flavor.

Do enchiladas taste better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Can I use taco sauce instead of enchilada sauce? ›

Taco sauce has a similar taste profile to enchilada sauces. Like enchilada sauce, it's made with tomatoes, garlic, chilies, and various other spices and aromatics. It does have a different flavor, but the main problem with using taco sauce is that it's thicker. It's meant as a condiment rather than a cooking sauce.

How to make canned enchilada sauce taste better? ›

Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.

Should you cover enchiladas while baking? ›

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Why do my enchiladas turn to mush? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

How to keep enchiladas from getting hard on the bottom? ›

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Can you substitute salsa verde for green enchilada sauce? ›

We love the salsa verde so much that we use it in a few more recipes. Remember that you can always substitute the salsa verde called for in our recipes for a store-bought green chile enchilada sauce.

Is green salsa the same as enchilada sauce? ›

The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is.

What can I use if I don't have enchilada sauce? ›

There's no cooking or heating involved to make it, so it's ready to go into your Mexican dishes in no time! You can often use Taco sauce in place of enchilada sauce, and salsa is a good substiture too.

Can I substitute green enchilada sauce for salsa verde? ›

You might think green enchilada sauce and salsa verde are the same, but think again before you swap one for the other when testing a new recipe. That's because there are key differences between the two Mexican sauces, including the ingredients, how they're made, and what they're used for.

What is the difference between salsa and enchilada sauce? ›

Salsa vs Enchilada Sauce

These two sauces might overlap in their ingredients, but the key difference is that enchilada sauce is thin, smooth, and served hot. It's also considered an important part of dishes like enchiladas, while salsa roja is a cold table sauce that can be added to anything.

What is green enchilada sauce made from? ›

Green Enchilada Sauce is tangy and rich and, best of all, so easy to make yourself! Just roast green chiles, then simmer them with tomatillos, onions, garlic, jalapeños and spices. Give the mixture a quick blend and you're ready to make enchiladas from scratch!

What is the difference between salsa verde and chili verde? ›

Chili verde is a whole dish with ingredients like slow-cooked pork shoulder, tomatillos, and sometimes potatoes. Most people would consider it a stew, more than a soup. Its flavors come from a sauce called salsa verde.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Ms. Lucile Johns

Last Updated:

Views: 6073

Rating: 4 / 5 (61 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Ms. Lucile Johns

Birthday: 1999-11-16

Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557

Phone: +59115435987187

Job: Education Supervisor

Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening

Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.