Roasted Chicken Enchiladas with Verde Sauce

Yum!  We love just about any kind of enchilada, and this is a version I’ve been making for many years.  I think this recipe originally came from Rick Bayless, a master of great Mexican Cuisine.   It’s easy to prepare and is so full of authentic, deep Mexican flavors.   Enjoy!

Roasted Chicken Enchiladas with Verde Sauce

Roasted Chicken Enchiladas with Verde Sauce

Roasted Chicken Enchiladas with Verde Sauce is one of our all-time favorite dishes. Roast the tomatillos, peppers, garlic and onion for a deep rich flavor. I also bake the chicken thighs for about 30 minutes for amazing flavor. Roll with lightly fried corn tortillas topped with cheese. Baked to perfection. Muy beuno!!
5 from 1 vote
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Course: Mexican
Cuisine: Mexican
Keyword: Enchiladas
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 296kcal



  • 1 lb fresh tomatillos husks and stems removed, rinsed
  • 2or 3 serrano chiles cored and seeded
  • 4 slices white onion each about 1/4-inch thick
  • 3 cloves garlic
  • 2 tbsp fresh cilantro
  • 2 tbsp vegetable oil
  • 3 cups chicken stock
  • 3/4 cup creme fraiche* or heavy cream
  • Kosher salt
  • *found in the cheese section of most major supermarkets or at specialty markets like Whole Foods


  • 1 lb skinless chicken thighs boneless, or bone-in...I like the bone-in
  • 1 tbsp vegetable oil plus more for quick fry (need about 1/4-inch in a medium skillet)
  • Kosher salt and fresh ground black pepper
  • 12 corn tortillas
  • 1 1/2 cups good melting cheese Mexican variety: Queso panelo, or Queso Fresco, can also use Monterey Jack and/or Mild Cheddar



  • Position a rack under your broiler, and turn on high.
  • Arrange the tomatillos, chiles, onion slices, and garlic in a shallow baking/roasting pan.
  • Broil, turning to ensure even cooking, until the tomatillos are soft and slightly charred, about 12 minutes.
  • Transfer to a blender and add the cilantro. Blend until smooth.
  • Heat the 2 tablespoons of oil in a medium saucepan over medium-high heat.
  • Add the tomatillo mixture and cook, stirring, for 3 minutes.
  • Add 2 cups of the stock and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
  • Remove from the heat and whisk in the creme fraiche (or heavy cream) and 1 teaspoon salt.
  • Let cool slightly before assembling the enchiladas


  • Pre-heat the oven to 400 degrees.
  • Rub the vegetable oil (1 tablespoon) over the chicken thighs, and then sprinkle each with salt and pepper.
  • Bake the chicken thighs until cooked through (20 minutes for boneless, 30 for bone-in).
  • Remove the thighs and let cool slightly. (You can turn the oven off, or leave it will be cooking the enchiladas at the same temp shortly).
  • Shred the meat with a fork, set aside.
  • Fill a medium skillet with enough oil to submerge a tortilla (about 1/4-inch), and warm over medium-high heat (you'll know it's ready when a drop of water immediately sizzles).
  • Fry each tortilla briefly in the oil, about 5 seconds per side. Drain on paper towels.
  • One by one, dip the tortilla into the prepared sauce, just enough to coat the tortilla.
  • Lay the sauced tortilla in a 9x13 baking dish.
  • Fill the center of the tortilla with a heaping tablespoon of the cooked chicken, and then roll in the side of the tortilla, sealing them shut at the top.
  • Repeat with remaining tortillas.
  • Pour 1 & 1/2 cups (or more, to taste) of the sauce over the tortillas.
  • Top with the cheese and bake until bubbly and lightly browned on top, about 25 minutes.
  • Garnish with chopped cilantro (optional).


Calories: 296kcal
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  • I recently found your blog through Twitter and am thoroughly enjoying it! I’ve pinned a scad of your recipes which look so decadent but most seem so doable for a novice like myself! Your photos are simply gorgeous! Thanks so much for sharing!

    • Hi Karen! Thanks so much! We really like your site, beautiful and very thought-provoking. we love that. And hey! We’re fellow Texans! (well, Kris, that’s me, is). I grew up in the D/FW area, and Wesley is an honorary Texan. We’re signing up for you newsletter. See you again soon! Kris & Wesley

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