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Green Chicken Enchiladas with Roasted Tomatillo Salsa and Melted Monterey Jack Recipe

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These Green Chicken Enchiladas are a delicious Mexican-inspired dish featuring tender shredded rotisserie chicken enveloped in fried flour tortillas, smothered with a homemade tangy tomatillo salsa verde, and topped with melted Monterey Jack and Cotija cheeses. Perfectly roasted vegetables provide the rich green sauce that brings vibrancy and bold flavors to this satisfying dinner classic.

Ingredients

For the sauce

  • 2 tablespoons olive oil
  • ½ onion, quartered
  • 1 poblano chile, halved
  • 2 pounds tomatillos (about 20 medium), husks removed, rinsed
  • 2 serrano chiles, chopped
  • 3 garlic cloves, smashed
  • 1 cup chicken stock or low-sodium chicken broth
  • ½ cup cilantro leaves with tender stems, chopped
  • 1 tablespoon fresh lime juice
  • Kosher salt, to taste

For the enchiladas

  • ½ rotisserie chicken, skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • Kosher salt, to taste
  • 1 cup vegetable oil
  • 8 6-inch flour tortillas
  • 8 ounces shredded Monterey Jack cheese, thinly shredded
  • 2 ounces Cotija cheese, finely grated for serving
  • ½ cup crème fraîche
  • 1 tablespoon milk or water
  • ½ red onion, thinly sliced
  • Fresh cilantro, for garnish

Instructions

  1. Roast the vegetables: Preheat the oven to 425°F. Drizzle olive oil over the quartered onion, halved poblano, and rinsed tomatillos on a half sheet pan. Roast in the oven for 35–40 minutes until the vegetables are soft and browned. Allow to cool slightly, then peel the skin off the poblano chile.
  2. Prepare the green sauce: Transfer the roasted vegetables and their juices to a blender. Add chopped serrano chiles, smashed garlic cloves, chicken stock, chopped cilantro, and fresh lime juice. Purée on high speed until smooth. Pour the sauce into a large bowl and season with kosher salt and freshly ground black pepper to taste.
  3. Mix the chicken filling: In a large bowl, toss the shredded rotisserie chicken with ground coriander, red pepper flakes, and ½ cup of the prepared green sauce. Season with kosher salt and pepper to taste to ensure flavor is balanced.
  4. Fry the tortillas: Heat the vegetable oil in a medium skillet over medium-high heat. Working one tortilla at a time, fry each tortilla for about 5 seconds per side until pliable but not crispy. Use stainless steel tongs for handling. Drain the fried tortillas on paper towels to remove excess oil.
  5. Coat tortillas and assemble enchiladas: Dip both sides of each fried tortilla into the green sauce to coat lightly. Place them on a baking sheet. In a 9×13-inch ceramic baking dish, spread 1 cup of green sauce lengthwise down the center. Spoon approximately ¼ cup of the chicken mixture down the center of each tortilla then fold one side over the filling and roll up tightly like a burrito. Place each enchilada seam-side down in the baking dish, arranging them side by side.
  6. Add sauce and cheese, then bake: Pour the remaining green sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack cheese all over the top. Transfer to the preheated oven and bake for 20–25 minutes, or until the sauce bubbles and cheese is melted and starts to brown.
  7. Prepare crema topping: While the enchiladas bake, combine the crème fraîche with 1 tablespoon of milk or water in a small bowl. Season with a pinch of kosher salt and whisk until smooth.
  8. Serve: Remove the enchiladas from the oven. Top with a drizzle of the prepared crème fraîche mixture, thinly sliced red onion, grated Cotija cheese, and fresh cilantro leaves. Serve immediately and enjoy!

Notes

  • If you aren’t familiar with tomatillos, they have a papery husk that must be removed before rinsing to eliminate stickiness.
  • Use a high-quality blender like a Vitamix to ensure a smooth and silky green sauce.
  • Frying the tortillas briefly softens them and prevents sogginess when baked in the sauce.
  • Adjust the heat of the sauce by using more or fewer serrano chiles according to your preference.
  • Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Find it online: https://cookedbysarah.com/green-chicken-enchiladas-with-roasted-tomatillo-salsa-and-melted-monterey-jack-recipe/