Elevating Everyday Recipes from my Kitchen to yours
Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas are the perfect weeknight meal and packed with great flavor! Our kids love Taco Tuesday! In fact, they rarely will let a Tuesday go by without asking for tacos. Since tacos can get ho-hum (at least for some of us), I love to shake things up on Tuesday’s with another Mexican food idea.
I make regular enchiladas with red sauce, but I prefer the flavor of the tomatillo salsa. It’s tangy, spicy…I’m pretty sure I could eat it with a spoon. This recipe is super easy, totally do-able for a busy weeknight or weekend. For a quick shortcut, buy a cooked Rotisserie Chicken from the store to shred. They are so reasonable, often it will cost less than cooking one yourself and a huge time saver. I love the ones at Costco, they are a great size and cost about $5-7, you can’t beat it!
I use this salsa verde/tomatillo salsa for so many dishes, I just love it. If you have leftovers or you want to make a double batch, you can use it for a dipping salsa with chips or as a topping for Carnitas. I have a great recipe for Carnitas Bowls on my blog. It was the same recipe that won when I was featured on ABC’s The Chew in the Recipe Showdown, it’s a keeper!
You need to make these Salsa Verde Chicken Enchiladas, delish! Let me know what you think!
Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas are the perfect weeknight meal and packed with great flavor! Our kids love Taco Tuesday! In fact, they rarely will let a Tuesday go by without asking for tacos. Since tacos can get ho-hum (at least for some of us), I love to shake things up on Tuesday's with another Mexican food idea.
Add EVOO to a large skillet over medium heat, add onion and sauté until translucent, about 5 minutes. Add minced garlic, salt and pepper and stir for one minute. Remove from heat and reserve for later, divide in half.
Heat oven to broil while you prep the tomatillos and peppers. You can always remove the ribs and seeds from the peppers if you want less heat, or cut it down to one pepper. Toss the prepared tomatillos and peppers in more EVOO and spread into a single layer on a parchment lined sheet tray. Broil on top rack for about 5 minutes until they get slightly charred, flip over and broil 3 more minutes. Remove and Reserve.
Prepare the chicken. Remove skin and bones from a rotisserie chicken and shred with your fingers into a separate bowl. Use the leftover bones to make chicken stock if you desire.
Add cooked tomatillos, peppers, all reserved juices from the sheet tray, one lime juiced, half of the onion and garlic mixture to a blender and blend until smooth. Set aside until needed.
To the bowl with the shredded chicken, add the remainder of the onion and garlic mixture, salt, pepper, 2 heaping spoonfuls of sour cream, mozzarella cheese and freshly chopped cilantro, stir to combine.
Get a rack set up over a sheet tray ready to drain the tortillas. Also prepare a large baking dish with a large ladle full of the salsa verde so you are ready. Preheat your oven to 375F.
In another skillet, add veg oil to another skillet so it completely covers the bottom, about 1/4 cup, heat over medium high heat. When oil is hot, fry the tortillas quickly, about 10-15 seconds per side so very lightly golden and pliable. Remove from oil, drain on a rack.
From there, quickly dip the tortilla in the baking dish with salsa verde and add about 2 Tbs. the chicken mixture to the center of the tortilla, roll and place seam side down back into the baking dish. Repeat, fitting the enchiladas snug against each other. You may need a second baking dish if you want to make all 12.
Top with another few ladles of salsa on top of the enchiladas and more mozzarella cheese. Bake at 375 for about 20 minutes, or until the cheese is bubbly and enchiladas are golden brown.
Remove the enchiladas, top with cotija cheese and fresh cilantro....enjoy!
If you want to watch how I made this, the step by step video is in my Instagram story highlights; AlyRomero