Chicken Enchiladas Verdes

Name: Chicken Enchiladas Verdes with Homemade Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs rotisserie chicken meat, shredded; 1 lb tomatillos; 1 large jalapeño; 1 medium yellow onion; 4 cloves garlic; 1 tbsp olive oil; 1/2 bunch cilantro; 1/2 cup water; salt, to taste; 2 tbsp beef tallow; 12 corn tortillas; 1 cup shredded mozzarella cheese; 2 tbsp Mexican crema, for garnish

Chicken enchiladas verdes are a quick, cheesy Mexican comfort dish made with shredded rotisserie chicken and smothered in a bright, tangy homemade salsa verde from fresh tomatillos and jalapeños. This weeknight meal transforms simple store-bought ingredients into restaurant-quality enchiladas in under an hour.

🌍Mexican 🏷️Enchiladas 🏷️Chicken enchiladas 🏷️Enchiladas verdes 🏷️Salsa verde Rotisserie chicken

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs rotisserie chicken meat, shredded
1 lb tomatillos
1 large jalapeño
1 medium yellow onion
4 cloves garlic
1 tbsp olive oil
1/2 bunch cilantro
1/2 cup water
salt, to taste
2 tbsp beef tallow
12 corn tortillas
1 cup shredded mozzarella cheese
2 tbsp Mexican crema, for garnishoptional

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Instructions

1
Shred the meat from the rotisserie chicken legs and thighs and set aside.
2
To make the salsa verde, heat olive oil in a large pan over medium-high heat.
3
Add the halved tomatillos, quartered onion, chopped jalapeño, and garlic cloves to the pan.
4
Cover and cook, stirring occasionally, until the vegetables are softened and have some nice browning, about 5-7 minutes.
5
Transfer the cooked vegetables to a blender. Add the cilantro, water, and a pinch of salt.
6
Blend until the salsa is smooth.
7
In a clean pan, heat the beef tallow over medium heat.
8
Lightly fry the corn tortillas for a few seconds on each side until they are soft and pliable. Set aside on a plate.
9
Fill each softened tortilla with a portion of the shredded chicken and roll it up tightly.
10
Pour a layer of the salsa verde into the bottom of a large skillet.
11
Arrange the rolled enchiladas seam-side down in the skillet.
12
Pour the remaining salsa verde over the enchiladas, then top generously with shredded mozzarella cheese.
13
Cover the skillet and cook over low-medium heat until the enchiladas are heated through and the cheese is completely melted, about 5 minutes.
14
Serve hot, garnished with an optional drizzle of Mexican crema.

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Tips & Notes

Pro tips

Char the tomatillos, jalapeño, onion, and garlic under the broiler or in a cast-iron skillet before blending to deepen the salsa verde flavor.
Warm tortillas over a flame or griddle for 10–15 seconds before filling to prevent cracking and improve pliability.
Reserve 1 cup of salsa verde before mixing with sour cream or cheese to drizzle on top for a brighter final presentation.
Don't overstuff tortillas; 3–4 tablespoons of chicken per enchilada prevents them from bursting and ensures even cooking.

Substitutions

Tomatillos → green tomatoes (cook slightly longer) or canned tomatillos (drain well, reduce water by 1/4 cup)
Fresh cilantro → fresh parsley or epazote (use same amount)
Jalapeño → serrano pepper (hotter) or poblano (milder and earthier)

Storage & make-ahead

Store covered enchiladas in the refrigerator for up to 3 days; reheat covered at 350°F for 15–20 minutes. Freeze unbaked or baked enchiladas in an airtight container up to 3 months.

Common Questions

Can I make the salsa verde ahead of time?

Yes. Prepare the salsa verde up to 2 days ahead and store it in an airtight container in the refrigerator. Reheat gently before pouring over enchiladas.

What can I substitute for rotisserie chicken?

Use shredded cooked chicken breast, canned chicken, or slow-cooker pulled chicken. Maintain roughly 1.5 lbs of meat for proper filling volume.

Can I use green salsa from a jar instead of homemade?

Yes, though homemade salsa verde has brighter flavor. If using jarred, reduce added water and taste before adjusting seasoning.

How do I know when enchiladas are done baking?

Bake until the cheese is melted and bubbly and the edges are lightly golden, typically 20–25 minutes at 350°F. The sauce should bubble slightly around the pan edges.

Can I freeze enchiladas before baking?

Yes. Assemble in a freezer-safe baking dish, cover tightly, and freeze up to 3 months. Bake from frozen at 350°F for 40–50 minutes until heated through.