Chicken Enchiladas Verdes

Roast tomatillos, garlic, green onion, and jalapenos to make a salsa verde, then layer with corn tortillas, chicken, and mozzarella cheese for this delicious chicken enchilada verdes recipe.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 446 Calories

Ingredients

• 1 cup chicken stock
• 1 lime, juiced
• 4 cups shredded mozzarella cheese
• 2 cups chopped fresh cilantro
• 1 teaspoon salt, or more to taste
• 12 corn tortillas
• 4 cups cubed cooked chicken
• 5 jalapeno peppers, halved and seeded
• 4 cloves garlic, or more to taste
• 2 pounds tomatillos, husked and cut in half
• 2 bunches green onions, ends trimmed
• 0.5 cup crumbled queso fresco

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until bubbling, about 25 minutes.

Step 3

Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.

Step 4

Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)

Step 5

Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.

Step 6

Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.