Chicken Enchiladas with Salsa Verde

You’re about to be treated to my hubby’s favorite dish which I made for him on Valentine’s day. It’s not a new recipe creation for me. I started making these chicken Enchiladas several years ago and my husband fell in love with them. He always asks for them on special occasions because he thinks they are hard to make.

The truth, they are ridiculously easy to make. Yes, there seems to be a lot of ingredients and steps but it’s really just a lot of simmering to blend and tenderize. And honestly, so good! It is well worth any time spent in the kitchen.

I’m hungry so let’s get started. 😉 Place some chicken breasts in a large pan, cover with sliced onions, add enough water to cover about 2 inches above the food. Bring to a boil. Reduce heat to medium, cover with a lid, and simmer for an hour.


About halfway through the chicken’s cooking time start the salsa verde. You can save time by using processed green sauce but, homemade salsa verde is so much fresher and it’s so easy to make. Once you try homemade you won’t want to buy it again.


Husk and rinse the tomatillos. Place in a large pan. Add onions, peppers, and garlic. Pour in enough water to cover the vegetables about halfway. Bring to a boil reducing heat and simmering for 10 minutes.


If you prefer a milder salsa you can replace the serrano with poblano which is milder and similar in taste to a bell pepper. In the hot scale, it goes like this: Poblano, Jalapeno, Serrano with the serrano being the hotter of the three. Want to take the heat up, or down, even more? Use this heat scale to spice it up.

Special Note: To keep more heat, you want to keep the seeds. I’m not that brave when it comes to heat, in fact, I a bit of a baby. I prefer to remove the seeds. Always use gloves when you work with peppers. You ever take out your contacts when you forgot to wear gloves?

Dump the contents of the pan, using as much of the water as needed to help blend, in a food processor. Add the cilantro and pulse until the ingredients are smooth. Using the same pan add some cooking oil to lightly coat the bottom of pan and heat. Add the salsa and salt. Mix. Simmer for 20 minutes.


Spoon the chicken and onions out of pot and place on a large cutting board. The chicken will be very tender and pull apart easily. Let cool enough to work with.

While the chicken cools down, warm the tortillas. I am totally and completely in love with *Tortilla Land uncooked tortillas. Just heat on a non-stick pan, or griddle, until they begin to puff and are a slight golden color. As close to making your own as you can get. So good!

When the chicken and onions are cool enough to work with, shred using two forks.


Place chicken down the center of tortillas. Sprinkle with shredded cheddar cheese.


Roll the tortilla around the chicken and cheese.


Spread a cup of the salsa Verdi on the bottom of a baking pan. Place the enchiladas seam down in the prepared pan. Pour the remaining salsa verde over the enchiladas.

Bake uncovered in a preheated 375° oven for 35 minutes. – Ella


Chicken Enchiladas

  • Servings: 4-6
  • Difficulty: easy
  • Print


• 8 flour tortillas*
• 5 – 6 chicken breasts
• 2 white onions, sliced or quartered
• 8 cups of water
• 1 cup cheddar cheese, shredded
• Salsa Verde:
• 1 pound tomatillos, husked and rinsed
• 1 white onion, quartered
• 4 poblano peppers
• 3 jalapeno peppers
• 4-6 cloves garlic
• 12 sprigs of cilantro
• 2 tablespoons cooking oil
• 1 ½ teaspoon salt


    Preparing the chicken:
  1. Place the chicken in a large pan. Cover with the onions. Add the water and bring to a boil. Reduce heat and simmer for an hour.
  2. Let cool enough to work with.
  3. While the chicken cools prepare the *tortillas. Set aside keeping warm.
  4. Preparing the salsa verde:
  5. Place the tomatillos, onion, peppers, and garlic in a separate large pot, or Dutch oven and cover with water. Bring to a boil reducing heat and simmering for 10 minutes.
  6. Place the boiled vegetables and cilantro in a food processor and pulse until all the ingredients are smooth.
  7. Heat the oil in the pot used to boil the vegetables.
  8. Pour the salsa back into the pot. Add salt and stir. Simmer for 20 minutes.
  9. Preparing the enchiladas:
  10. Preheat oven to 375°.
  11. Using two forks, shred the chicken and onions.
  12. Place the chicken down the center of tortillas. Sprinkle with cheddar cheese.
  13. Roll the tortillas around the filling.
  14. Spread a cup of the salsa Verdi on the bottom of a 13” x 9” baking pan. Place the enchiladas seam down in the pan. Pour the remaining salsa verde over the enchiladas.
  15. Bake uncovered in preheated oven for 35 minutes.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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