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Verde Chicken Enchiladas

Parents aren't supposed to pick favorite children but if I had to - this is top 5.

Perfect for family dinner, friend dinner, alone dinner, date night dinner... you get the point.

MAKE THESE ENCHIES!! you won't regret it.

I think this will make 6 enchiladas but it depends on the size of chicken breast and size of tortillas you get.

You'll need:

  • Corn tortillas (6-8)

  • Two chicken breasts

  • 1/2 green pepper

  • 1 can green chilis

  • 1 cup chicken broth

  • 1 cup frozen peas

  • 2 handfuls baby spinach (or arugula, or a mix)

  • onion salt, pepper, and garlic powder to taste

  • 2 teaspoons cumin

  • 1 teaspoon paprika

  • for serving: diced radish, fresh shredded cheese, diced green onion or cilantro

Tomatillo Sauce

  • 5 tomatillos, unwrapped

  • 4 garlic cloves

  • 1 shallot

  • 1/2 of a soft avocado

  • 1/2 cup light sour cream

  • lime juice

  • pepper

  • 1 can diced green chiles

  • 1 jalapeño


  1. Add a tablespoon of oil, tomatillos, garlic cloves, shallot (cut in half) into a dutch oven and roast over medium heat. After the tomatillos have blistered and its very aromatic, remove and transfer to a blender. Combine with avocado, lime juice, sour cream, ground pepper (to taste), diced green chiles and jalapeño. Blend until smoooooth. (look at pics for example)

  2. Add chicken to the dutch oven and let cook 2 minutes on each side. Then add in chicken broth, green pepper, green chiles, and spices (onion salt, pepper, garlic powder, cumin, paprika) cover and let cook 10 minutes over medium heat.

  3. Turn the heat off, shred the chicken using forks to pull it apart. Then add in frozen peas and spinach and stir to combine.

  4. Pour some of the sauce into the bottom of a baking pan, spread to coat the bottom.

  5. Cover tortillas with a paper towel on a plate and microwave 15 seconds.

  6. Fill each tortilla with chicken/veggie mix. Wrap it up and place into the baking pan with the "seam" facing bottom to keep them closed.

  7. Continue filling tortillas until you run out of space or ingredients. Pour the rest of the sauce over top and sprinkle with cheese.

  8. Bake in the oven on 375 for 15 minutes. Remove. Plate. Top with fun things like extra cheese, diced radish, diced green onion, cilantro.


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