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Chicken Enchiladas with Homemade Salsa Verde

GUYS.  These chicken enchiladas are seriously good.  Salsa Verde is one of my favorites and using it as enchilada sauce equals pure amazingness.

Using homemade Salsa Verde really gives this dish an extra oomph (although you can use store bought in a pinch).  It only takes minutes to whip up but the added step of roasting the ingredients adds a wonderful depth of flavor.



Mmmm just look at that deliciousness.  You need these in your life.



I used flour tortillas for this recipe but you could absolutely use corn tortillas for a gluten free version.  You could also sub in sautéed mushrooms and/or black beans for the chicken if you want to make this vegetarian.

These enchiladas are packed with spinach for a burst of nutrition!  You really can’t taste the spinach over the other strong flavors so don’t be deterred by this addition if you’re not a spinach lover, but if you’re really dead set against spinach you can leave it out or sub in another veggie of your choice (just don’t skip the step of cooking down with the garlic and onions, this prevents a watery filling).



Topped with a spritz of lime juice and some fresh cilantro, these make for one heck of a weeknight meal.



So I hope you enjoy my recipe for Chicken Enchiladas with Homemade Salsa Verde!


Chicken Enchiladas with Homemade Salsa Verde

Category: Main Entrees

Cuisine: Mexican

Yield: 2-3 servings


    For the Salsa Verde:
  • 4-5 medium tomatillos
  • 2 cloves garlic
  • 1 poblano pepper
  • 1 jalapeno pepper (optional, if you want this to be spicy)
  • 1 thick slice yellow onion
  • 2 tbsp. fresh cilantro
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
    For the enchiladas:
  • 1 tbsp. olive oil
  • 1 cup cooked, shredded chicken (I used leftover roasted chicken from a bird I cooked the night before)
  • 1 1/2 cups frozen spinach
  • 1/4 of a yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth, veggie broth or water
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 tsp. lime juice
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. fresh cilantro, chopped
  • 6 taco sized flour tortillas (you can use corn as well, but I prefer flour for enchiladas)
  • 1/2 cup queso fresco, divided
  • lime wedges, for serving
  • fresh cilantro, for serving


  1. To make the salsa, lightly grease a roasting pan and preheat the broiler.
  2. Place all salsa ingredients on the pan and broil for 10-15 minutes or until browned, flipping once. Let cool while you prepare the enchilada filling.
  3. Preheat the oven to 375 degrees F.
  4. Heat a large pan on medium heat and add 1 tbsp. olive oil.
  5. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the garlic, spinach, coriander and cumin and cook until the spinach is thawed and soft.
  6. Turn heat up to medium high and add broth (or water) to deglaze the pan and moisten the mixture. Cook for 2 minutes to reduce liquid. Remove from heat and stir in cilantro, lime juice and shredded chicken.
  7. To finish the salsa, peel poblano pepper (skin should come off easily) and garlic. Chop the top off the poblano pepper and scrape out the seeds. Chop the top off the jalapeno pepper if using (don't remove the seeds).
  8. Add all salsa ingredients to a blender and blend until completely combined. Add the salt, pepper and cilantro and pulse a few times until incorporated.
  9. Add 1/4 cup Salsa Verde and 1/4 cup queso fresco to the chicken spinach mixture. Stir to combine.
  10. Add about 1/2 cup salsa to the bottom of a 13x9 casserole dish. Tilt dish so salsa covers the bottom in a thin layer.
  11. Portion chicken mixture out into tortillas and roll up. Line up in pan seam side down so they are touching but not packed tightly together.
  12. Pour remaining salsa on top of enchiladas. Sprinkle remaining 1/4 cup queso fresco evenly over the top.
  13. Bake 20-25 minutes or until salsa is bubbling.
  14. Plate and serve with a lime wedge and fresh cilantro.


This recipe can be easily doubled to serve a larger group.

I used flour tortillas for this recipe but corn tortillas can be subbed for a gluten free version.

Sautéed mushrooms and/or black beans can also be subbed for the chicken to make a vegetarian version.

Using the full jalapeno makes this salsa SPICY. If you are sensitive to spice omit completely or add a bit of the jalapeno at a time, tasting as you go, until the salsa reaches the desired spice.


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1 thought on “Chicken Enchiladas with Homemade Salsa Verde”

  • These are delicious ! I am not a spinach lover but all the flavors blended very well together. I used an entire jalapeño since I like spice, but do be careful…just one made it very spicy.

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