Chicken Enchiladas Verdes by Modern Honey l

Muy Bueno Chicken Enchiladas Verdes

Here are the BEST ever chicken enchiladas verdes (green chicken enchiladas) using a handcrafted tomatillo green enchilada sauce that sets these apart from the rest.
Course Dinner
Cuisine Mexican
Keyword green chicken enchiladas
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 6
Calories 541 kcal
Author Melissa Stadler, Modern Honey


  • 1 Tablespoon Canola Oil
  • 1 medium onion diced
  • 1 lb. Chicken Breast
  • 1 1/2 cups Chicken Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Green Enchilada Sauce:

  • 1 1/2 lbs. Tomatillos husks and stems removed and rinsed
  • 3 medium Poblano Chilies halved and seeded
  • 1/2 cup Cilantro
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 3-4 cups Pepper Jack Cheese Monterey Jack, Queso Fresco, or Mexican Blend Cheese
  • 12 Corn Tortillas
  • 1 scallion sliced thin
  • 1 cup Sour Cream
  • Avocado optional


  1. Heat oil in medium saucepan over medium heat until simmering. Add onion and cook until tender, about 6-8 minutes. Reduce heat to low and add chicken broth, garlic, cumin, salt, and pepper. Add the chicken, cover, and simmer for 15-20 minutes, flipping chicken half way through.
  2. Heat oven to broil. Place tomatillos (husk removed) and poblano papers on foil lined baking sheet. Broil for 5-10 minutes or until vegetables start to soften. Remove from oven and let cool for a few minutes. Change oven temperature to 350 degrees. Remove the skin from the poblanos.
  3. Transfer tomatillos and poblanos to food processor or blender. Add 1/2 cup reserved cooking liquid from chicken, cilantro, sugar and salt. Taste and season accordingly.
  4. Cut chicken into small bite size pieces. Cover with 1/2 cup green enchilada sauce and season with more salt, if needed.
  5. Smear the bottom of 9 x 13 pan dish with 3/4 cup tomatillo sauce. Place chicken in center of each corn tortilla. Top with cheese and roll up, placing seam side down in pan. Repeat until all of the chicken and tortillas are used. Drizzle sauce over enchiladas and cover it with remaining cheese.
  6. Cover with foil and bake for 15-20 minutes. Remove the foil for the last few minutes to let cheese bubble. Top with scallions and sour cream. Serve with fresh avocado slices, if desired.
Nutrition Facts
Muy Bueno Chicken Enchiladas Verdes
Amount Per Serving
Calories 541 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Cholesterol 112mg37%
Sodium 1509mg66%
Potassium 873mg25%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 8g9%
Protein 35g70%
Vitamin A 820IU16%
Vitamin C 22mg27%
Calcium 536mg54%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.