The Pantry
Mexican-inspired

Chicken enchiladas verdes

These baked chicken enchiladas verdes make 4 rolled enchiladas, with tender shredded chicken, a bright roasted-tomatillo salsa, melted Monterey Jack, and a creamy finishing drizzle. The tortillas are quickly softened in oil so they roll cleanly without cracking, then baked until the sauce bubbles and the cheese melts into the seams. Serve hot with lime for a sharp, fresh finish.

Prep 20 minCook 35 minRest 5 minAdjust servings ↓
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Chicken enchiladas verdes
~770 calper person · ~1540 total
~$11.52meal total · ~$5.76 per person

Estimated calories and US ingredient costs.

For a larger batch, use a 9-by-13-inch baking dish and increase sauce volume enough to coat the pan and the tops generously. Keep the tortilla softening step the same in small batches so they do not crack, and do not crowd more than one layer in a single dish. If doubling, use two baking dishes rather than stacking enchiladas. The cheese listed is the amount intended to be eaten, and the oil amount assumes a thin coating on the tortillas rather than deep-frying, so no absorption adjustment is needed beyond the recipe amount.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Roast the sauce vegetables

~15 min

Roast the sauce vegetables.

Heat the oven to 425 F.

Arrange the 12 oz tomatillos, 1 medium jalapeño, and 4 oz onion chunks on a small sheet pan.

Roast for 15 minutes until the tomatillos soften, blister, and turn dull green, with a little caramelization on the onion edges.

Ingredients
  • 4 ozWhite onion
Step 2

Blend the salsa verde

~3 min

Blend the salsa verde.

Transfer the roasted tomatillos, jalapeño, onion, 2 tsp minced garlic, 1 tbsp chopped cilantro, 1 cup chicken broth, 1/2 tsp kosher salt, and 2 tbsp lime juice to a blender.

Blend until smooth.

If the mixture is very thick, add a splash more broth; it should pour like a loose cream sauce, not a chunky salsa.

Ingredients
  • 2 tspGarlic
  • 1 tbspCilantro, divided
  • 1 cupLow-sodium chicken broth
  • 1/2 tspKosher salt
  • 2 tbspLime juice
Step 3

Simmer until lightly thickened

~10 min

Simmer until lightly thickened.

Pour the blended sauce into a medium saucepan and simmer over medium heat for 8 to 10 minutes, stirring often.

The sauce is ready when it no longer tastes raw and lightly coats a spoon.

Keep the heat moderate so the tomatillos stay bright and the sauce does not scorch at the bottom of the pan.

Step 4

Soften the tortillas

~1 min

Soften the tortillas.

Reduce the oven to 400 F.

Warm 1 tbsp vegetable oil in a small skillet over medium heat.

One at a time, dip each of the 4 small corn tortillas into the warm oil for about 10 seconds per side, just until pliable and lightly speckled.

Drain briefly on a plate lined with paper towels.

Do not reuse any oil that has touched raw chicken or other raw meat; use only clean oil for this step.

Ingredients
  • 1 tbspVegetable oil
Step 5

Fill and roll the enchiladas

~2 min

Fill and roll the enchiladas.

Spread 1/2 cup of the sauce in the bottom of an 8-by-8-inch baking dish.

Divide the 10 oz shredded cooked chicken among the tortillas, then roll each one tightly and place seam-side down in the dish.

Spoon the remaining sauce evenly over the top, making sure the ends are coated so they do not dry out in the oven.

Ingredients
  • 4Small corn tortillas
  • 10 ozShredded cooked chicken
Step 6

Add cheese and bake

~15 min cook

Add cheese and bake.

Sprinkle 1 cup shredded Monterey Jack over the sauced enchiladas.

Bake for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges.

If the top is not lightly browned by the end, broil for 1 minute while watching closely.

Ingredients
  • 1 cup total for recipeShredded Monterey Jack cheese
Step 7

Check chicken

After ~15 min

Check Chicken enchiladas verdes and continue when ready.

Step 8

Rest briefly and finish

~5 min cook

Rest briefly and finish.

Let the pan rest for 5 minutes so the sauce settles and the enchiladas lift cleanly.

Drizzle with 1/4 cup Mexican crema, then scatter the remaining 1 tbsp chopped cilantro over the top

Ingredients
  • 1 tbspCilantro, divided
  • 1/4 cupMexican crema
Step 9

Keep Chicken enchiladas verdes ready

After ~5 min

Keep Chicken enchiladas verdes ready until the rest of the meal is finished.

Step 10

Plate while hot

~2 min

Use a wide spatula to transfer 2 enchiladas per plate, spooning any extra sauce from the pan over the top.

The finished enchiladas should be soft but intact, with creamy melted cheese and a glossy green sauce pooling underneath, not watery.

Ingredients
  • 1 cup total for recipeShredded Monterey Jack cheese
Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken enchiladas verdes: Serve with 2 lime wedges for squeezing at the table.

Chicken enchiladas verdes: Plate while hot.

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Ingredients

For 2 people

  • 12 oz tomatillos, husked, rinsed, and halved
  • 1 medium jalapeño, stemmed and halved
  • 4 oz white onion, cut into chunks
  • 2 tsp minced garlic
  • 2 tbsp chopped cilantro, divided
  • 1 tbsp vegetable oil
  • 1 cup low-sodium chicken broth
  • 1/2 tsp kosher salt
  • 2 tbsp lime juice
  • 4 small corn tortillas
  • 10 oz shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup Mexican crema
  • 2 lime wedges

Method

  1. Roast the sauce vegetablesHeat the oven to 425 F. Arrange the 12 oz tomatillos, 1 medium jalapeño, and 4 oz onion chunks on a small sheet pan. Roast for 15 minutes until the tomatillos soften, blister, and turn dull green, with a little caramelization on the onion edges.
  2. Blend the salsa verdeTransfer the roasted tomatillos, jalapeño, onion, 2 tsp minced garlic, 1 tbsp chopped cilantro, 1 cup chicken broth, 1/2 tsp kosher salt, and 2 tbsp lime juice to a blender. Blend until smooth. If the mixture is very thick, add a splash more broth; it should pour like a loose cream sauce, not a chunky salsa.
  3. Simmer until lightly thickenedPour the blended sauce into a medium saucepan and simmer over medium heat for 8 to 10 minutes, stirring often. The sauce is ready when it no longer tastes raw and lightly coats a spoon. Keep the heat moderate so the tomatillos stay bright and the sauce does not scorch at the bottom of the pan.
  4. Soften the tortillasReduce the oven to 400 F. Warm 1 tbsp vegetable oil in a small skillet over medium heat. One at a time, dip each of the 4 small corn tortillas into the warm oil for about 10 seconds per side, just until pliable and lightly speckled. Drain briefly on a plate lined with paper towels. Do not reuse any oil that has touched raw chicken or other raw meat; use only clean oil for this step.
  5. Fill and roll the enchiladasSpread 1/2 cup of the sauce in the bottom of an 8-by-8-inch baking dish. Divide the 10 oz shredded cooked chicken among the tortillas, then roll each one tightly and place seam-side down in the dish. Spoon the remaining sauce evenly over the top, making sure the ends are coated so they do not dry out in the oven.
  6. Add cheese and bakeSprinkle 1 cup shredded Monterey Jack over the sauced enchiladas. Bake for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling around the edges. If the top is not lightly browned by the end, broil for 1 minute while watching closely.
  7. Rest briefly and finishLet the pan rest for 5 minutes so the sauce settles and the enchiladas lift cleanly. Drizzle with 1/4 cup Mexican crema, then scatter the remaining 1 tbsp chopped cilantro over the top. Serve with 2 lime wedges for squeezing at the table.
  8. Plate while hotUse a wide spatula to transfer 2 enchiladas per plate, spooning any extra sauce from the pan over the top. The finished enchiladas should be soft but intact, with creamy melted cheese and a glossy green sauce pooling underneath, not watery.

Before you cook

What to get ready

The recipe's baking dish, saucepan or skillet for the filling, oven mitts and thermometer.

Use safely stored cooked chicken and soften corn tortillas before filling.

If something needs adjusting

Tortillas crack while rolling

Warm each one until pliable and avoid overfilling; cold tortillas are difficult to roll tightly.

A larger batch heats unevenly

Use a second shallow dish rather than making a much deeper casserole. Check the center, not only the bubbling edges, before serving.

Store for later

Portion the cooked casserole into shallow containers for prompt chilling. Reheat the center to 165°F, covering if the topping browns too soon.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining cooked chicken in tortilla soup.

Next use for your ingredients: Chicken tortilla soup →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

If you want the sauce smoother and richer, blend in the crema only after the simmer, off the heat, and then warm it gently without boiling. Boiling dairy can make the sauce separate. For a sharper flavor, add an extra squeeze of lime at the table rather than increasing the acid in the blender.

Make it work for you

If you do not have Monterey Jack, use mild cheddar for a more pronounced, slightly oilier melt, or use a mild melting cheese such as Oaxaca. For a different chicken texture, use finely chopped rotisserie chicken instead of shredded breast meat, but keep the filling cool enough to roll cleanly.

Use more of your chicken and corn tortillas in chicken tortilla soup.

Can I assemble chicken enchiladas verdes ahead of time?

Yes. Assemble the enchiladas in the baking dish, cover, and refrigerate for up to 24 hours. Bake straight from the refrigerator at 400 F, adding about 5 extra minutes if needed so the center is hot and the sauce bubbles at the edges. Store leftovers covered in the refrigerator for 3 to 4 days and reheat to 165 F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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