There are many schools of thought when it comes to enchiladas. While their red and white cousins are very delicious, I am partial to green enchiladas. That is after my sister-in-law shared this amazing recipe with me! The flavors are bright, the enchiladas cheesy and the salsa verde has just the right amount of tang. This recipe has become one of my new go-to recipes to bring to new moms. Whenever I make them for dinner I also look forward to the leftovers for lunch the next day, because they reheat wonderfully!

I’ll admit, these are a little more labor-intensive than other enchilada recipes out there. But the results are well worth it! For the filling you poach the chicken in a flavorful broth then mix it with jack cheese and plenty of fresh cilantro.


And for the salsa verde you roast your own poblano (or paseo) peppers and mix them with other delicious flavors in the food processor!

I am sure if you try this recipe you will be hooked on enchiladas verde too!

Enchiladas Verde

Serving Size: 6-8

Our favorite cheesy enchiladas with a flavorful roasted salsa verde.


  • 4 teaspoons vegetable oil
  • 1 medium onion, chopped medium (about 1 cup)
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups low-sodium, gluten-free chicken broth
  • 1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
  • 2 28 ounce cans of tomatillos, drained and rinsed (found in the Mexican food section)
  • 3 medium poblano (or paseo) chiles, halved lengthwise, stemmed, and seeded
  • 1 - 2 1/2 teaspoons sugar
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
  • 12 (6-inch) corn tortillas
  • Garnish with scallions, sour cream, etc.


  1. Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
  2. Meanwhile, toss poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, skin-side up. Broil until peppers blacken and start to soften, 10-12 minutes, rotating pan halfway through cooking. Place in glass bowl, cover with plastic wrap and cool for 10 minutes. Then remove skin from poblano. Transfer chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
  3. Add drained and rinsed tomatillos, 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
  4. When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
  5. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
  6. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
  7. Enjoy!

 (recipe adapted from Cooks Illustrated)