Enchiladas Verdes

Bathed in homemade roasted salsa verde, stuffed with smoky shredded chicken and black beans, and smothered in melty monterrey jack cheese, these Enchiladas Verdes really hit the tex-mex spot. By roasting everything on one pan, these made-from-scratch enchiladas come together with a little bit less effort than your average homemade enchilada recipe. And do I even need to address how delicious they are?? So so good.

Bathed in homemade roasted salsa verde, stuffed with smoky shredded chicken and black beans, and smothered in melt monterrey jack cheese, these Enchiladas Verdes really hit the tex-mex spot. By roasting everything on one pan, these made-from-scratch enchildas come together with less effort than your average enchilada recipe.

Course Main Course

Cuisine Mexican

Keyword enchiladas, enchiladas verdes, salsa verde

Prep Time 25

Cook Time 45

Total Time 1 10

Servings enchiladas

Calories 350kcal

Author Nicole

Cost $25

Equipment

sheet pan
blender
Baking dish

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1 lb tomatillos, skin remove and halved
4 large garlic cloves, peel on
1/2 large onion, peel on
1 large jalapeno
2 tbsp olive oil
2 1/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 tbsp lime juice
1/2 cup low-sodium chicken stock, divided
1 1/2 tsp ground cumin, divided
1/2 tsp garlic powder
1/2 cup cilantro
2 cups shredded monterey jack cheese
1/4 cup sour cream + 2 tsp milk or cream
1/2 cup crumbled cotija cheese

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Grease a 9x12 baking dish with non-stick cooking spray.
Add the chicken thighs to one side of the pan. Add the tomatillos, jalapeno, onion, and garlic to the other side. Drizzle everything evenly with olive oil. Use hands to evenly coat chicken and vegetables with olive oil. Sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper evenly over the chicken and vegetables. Flip and sprinkle with another 3/4 teaspoon salt and 1/8 teaspoon pepper.
Place the sheet pan in the oven and roast until the tomatillos, onion and jalapenos are roasted and caramelized and the chicken is cooked through, about 20-25 minutes. At the 20-minute mark, check to see if the chicken is done. If an instant read thermometer reads 165, the chicken is done. Pull the chicken off the sheet pan and set aside. Continue to roast until tomatillos are caramelized. Turn the oven down to 375 degrees.
Halve the jalapeno and remove the seeds and stems. Remove the peel/skin from the onion and garlic. Transfer the tomatillos, onion, garlic, 1/2 the jalapeno, 1/2 teaspoon salt, lime juice, 1/4 cup of the chicken stock, 1/2 teaspoon cumin, garlic powder, and cilantro to a blender. Blend until smooth. Taste and see if you want to add any more jalapeno. Remember, you can always add more, but you can't take it away. If needed, add a little more chicken stock to get to desired sauce consistency. Season to taste with salt and pepper.
Shred the chicken on the same sheet pan you cooked it on. Add remaining teaspoon cumin, black beans, and salt. Season to taste with salt and pepper.
Spread enough sauce on the bottom of the prepared baking dish to lightly coat the bottom. Place filling on a tortilla. Sprinkle with a heaping tablespoon of cheese. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Once all the enchiladas are in the baking dish, cover with remaining sauce. Sprinkle with remaining cheese. Place in the oven and bake until bubbly and hot, about 25 minutes.
While the enchiladas bake, mix sour cream and milk or cream together. For a pretty presentation, transfer the cream mixture to a small ziplock bag. Cut off the tip and drizzle over enchiladas. Sprinkle with cheese.

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