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Chicken Verde Enchiladas

Course Main Course
Cuisine Mexican
Keyword Chicken Verde Enchiladas
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 497kcal


  • 4 medium Tomatillos, raw
  • 1 medium onion
  • 1 clove garlic
  • 1/2 cup cilantro
  • 1 1/2 teaspoon oregano, dried
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon salt
  • 2 cup water
  • 3 cup rotisserie chicken
  • 6 ounce Mexican cheese blend, shredded
  • 9 medium tortillas, corn
  • 8 ounce Cotija cheese

Serve With

  • 2 medium mango


  • Preheat oven to 400 degrees F.
  • Chop tomatillos and onion. Mince garlic. Place into a saucepan. Season with chopped cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully (it will be hot so vent your blender if you need to) puree in batches until smooth.
  • Toss together the shredded chicken, 1/2 cup of the sauce, and 1 1/2 ounces of the Mexican cheese blend. Spoon a thin layer of the sauce on the bottom of an 8x8-inch baking dish.
  • Place 3 corn tortillas, overlapping as necessary, in the bottom of the baking dish. Cover with one-third of the chicken mixture; top with 2 cups of the sauce; sprinkle with 1/3 of the cotija and shredded cheese. Repeat layers, then top with remaining tortillas. Pour sauce over tortillas; sprinkle evenly with cotija and remaining shredded cheese.
  • Bake for 20 minutes or until thoroughly heated.
  • Serve with mango slices.


Calories: 497kcal | Carbohydrates: 31g | Protein: 38g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 1427mg | Fiber: 4g | Sugar: 12g