Prepare yourself for a vibrant fiesta of flavors with these Homemade Chicken Enchiladas with Verde Sauce. Tender shredded chicken and creamy verde sauce are nestled in soft tortillas, topped with melted cheese, and baked to bubbling perfection. Each bite is a burst of tangy, savory, and slightly spicy goodness, guaranteed to tantalize your taste buds and leave you wanting more.


For the Verde Sauce:

  • 1 pound tomatillos (husked and rinsed)
  • 1/2 white onion, chopped
  • 2 cloves garlic
  • 1 jalapeño pepper, seeded and chopped (optional, adjust for desired spice level)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Enchiladas:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 (15-oz) can corn, drained
  • 1/2 cup chopped fresh cilantro
  • 1 (8-oz) package Monterey Jack cheese, shredded
  • 1 (8-oz) package cheddar cheese, shredded
  • 8 corn tortillas
  • Fresh cilantro, chopped (optional, for garnish)

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  1. Make the Verde Sauce: Preheat oven to 400°F (200°C). Place the tomatillos, onion, garlic, jalapeño (optional), and cilantro on a baking sheet. Roast for 15-20 minutes, or until softened and slightly browned.
  2. Transfer the roasted ingredients to a blender with the chicken broth, salt, and pepper. Blend until smooth and creamy. Set aside.
  3. Prepare the Enchiladas: Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
  4. Add the cooked and shredded chicken, corn, and chopped cilantro to the skillet. Stir to combine and cook for 2-3 minutes.
  5. Spread a thin layer of the verde sauce on the bottom of a baking dish. Warm the tortillas one at a time in a dry skillet or microwave until pliable.
  6. Fill each tortilla with the chicken mixture and roll up tightly. Place the rolled tortillas, seam side down, in the prepared baking dish.
  7. Pour the remaining verde sauce over the enchiladas, making sure they are evenly coated. Top with the shredded Monterey Jack and cheddar cheese.
  8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro (optional) and serve immediately.


  • For a richer flavor, substitute half of the chicken broth with sour cream in the verde sauce.
  • Feel free to add other vegetables to the enchilada filling, such as chopped bell peppers, zucchini, or spinach.
  • You can use green salsa instead of making your own verde sauce if you’re short on time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

These Homemade Chicken Enchiladas with Verde Sauce are a simple yet satisfying dish that’s perfect for any occasion. They’re easy to customize with your favorite ingredients and sure to please everyone at the table. So gather your friends and family, crank up the music, and get ready to fiesta!