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Homemade Enchiladas Verdes

Try these cheesy and creamy enchiladas verdes with shredded chicken and tangy tomatillo salsa verde. An easy Mexican dinner the whole family will love!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Chicken Filling
  • 1 chicken breast cooked and shredded
  • ¼ bar cream cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ cup chicken stock
For the Salsa Verde
  • 8 –10 tomatillos husked and rinsed
  • ¼ white onion
  • 2 cloves garlic
  • 1 jalapeño optional, for heat
  • ¼ bunch cilantro
  • 1 can 7.6 oz Mexican table cream (or substitute sour cream)
  • ¼ cup chicken stock
  • Salt and pepper to taste
For the Enchiladas
  • 12 corn tortillas
  • 1 cup grated mozzarella cheese or Mexican cheese blend
  • Chopped fresh cilantro for garnish
  • Finely chopped white onion for garnish

Method
 

Make the Chicken Filling
  1. In a skillet over medium heat, add the shredded cooked chicken.
  2. Season with salt, pepper, cumin, and paprika. Stir to combine.
  3. Add cream cheese and stir until melted and well incorporated.
  4. Pour in ¼ cup chicken stock. Let cook for 5 more minutes. Remove from heat and set aside.
Prepare the Salsa Verde
  1. Boil tomatillos, garlic, onion, and jalapeño in a pot of water for 5–7 minutes or until softened.
  2. Transfer boiled ingredients to a blender. Add cilantro, table cream, and ¼ cup chicken stock. Blend until smooth.
  3. Heat a tablespoon of olive oil in a skillet. Pour in the blended sauce and simmer for 3–5 minutes.
  4. Season with salt and pepper to taste.
Assemble the Enchiladas
  1. Preheat oven to 400°F (200°C).
  2. Warm the tortillas in the microwave or a dry skillet until pliable.
  3. Lightly dip each tortilla into the warm salsa verde to coat.
  4. Fill with a few tablespoons of chicken filling, then roll tightly.
  5. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
Bake and Finish
  1. Pour the remaining salsa verde evenly over the rolled enchiladas.
  2. Sprinkle with mozzarella cheese.
  3. Bake for 15–20 minutes or until cheese is fully melted and bubbling.
  4. Remove from oven and let cool slightly.
  5. Top with chopped onion and cilantro before serving.