Roasted Chicken Enchiladas with Verde Sauce

Roasted Chicken Enchiladas with Verde Sauce

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
Author: Kris Longwell
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!!
Print Recipe



  • 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