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Shredded Chicken Enchiladas with Salsa Verde

Mexican cuisine is a vibrant tapestry of flavors, textures, and aromas that tells the story of a rich cultural heritage. Among its many iconic dishes, enchiladas hold a special place, known for their comforting layers and spicy kick. These shredded chicken enchiladas with salsa verde are a delightful rendition of this classic, promising a burst of authentic Mexican flavors in every bite.

The star of this dish is, undoubtedly, the salsa verde—a tangy, slightly spicy green sauce made from roasted tomatillos and serrano peppers. Tomatillos, often mistaken for green tomatoes, are the heart and soul of salsa verde. When roasted, their natural tartness mellows, blending harmoniously with the heat from the serranos, the aromatic freshness of cilantro, and the earthiness of roasted onions and garlic.

The shredded chicken, tender and flavorful, soaked in chicken broth, becomes the perfect filling when combined with melted Monterey Jack cheese. Wrapped snugly inside soft flour tortillas and then baked to perfection, these enchiladas emerge from the oven with a golden, bubbly exterior, making them irresistible.

Whether you're new to Mexican cooking or a seasoned pro, this recipe is simple enough for beginners yet sophisticated enough to impress even the most discerning palates. It's a dish that evokes memories of family gatherings, festive celebrations, and the warmth of home-cooked meals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey to the heart of Mexico with these scrumptious shredded chicken enchiladas with salsa verde.

Baked Shredded Chicken Enchiladas


For the Enchiladas:

  • 2 boneless, skinless chicken breasts

  • 2 cups Monterey Jack cheese, shredded

  • 8-10 flour tortillas, medium-sized

  • 2 cups chicken broth

  • Salt and pepper, to taste

For the Salsa Verde:

  • 10 medium-sized tomatillos, husked and rinsed

  • 2 serrano peppers (adjust according to heat preference)

  • 1 medium white onion, quartered

  • 3 garlic cloves

  • 1/2 cup fresh cilantro leaves

  • Salt, to taste

  • 1 tablespoon vegetable oil


  1. Prepare the Chicken: In a large pot, add chicken breasts and chicken broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until chicken is cooked through (about 20-25 minutes). Remove chicken from broth, shred using two forks, and set aside.

  2. Make the Salsa Verde: In a pan over medium heat, roast tomatillos, serrano peppers, and onion until slightly charred. Transfer to a blender, add garlic cloves, cilantro, and salt. Blend until smooth. In the same pan, heat vegetable oil and pour the salsa verde. Cook for 5-7 minutes, stirring occasionally.

  3. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of salsa verde at the bottom of a baking dish. Take a tortilla, add a generous amount of shredded chicken in the center, sprinkle some cheese, and roll tightly. Place the rolled tortilla seam side down in the baking dish. Repeat with remaining tortillas.

  4. Bake: Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Bake in the preheated oven for 20-25 minutes or until cheese is bubbly and golden brown.

  5. Serve: Remove from the oven and let it cool slightly. Serve with your favorite sides and enjoy!

Roasted Salsa Verde for Shredded Chicken Enchiladas

Assembling Shredded Chicken Enchiladas

In the world of comforting meals, these shredded chicken enchiladas with salsa verde stand out. Simple ingredients come together to create a symphony of flavors that echo the richness of Mexican heritage. Whether served on a quiet weekday night or as the centerpiece of a festive gathering, this dish promises to warm hearts and satisfy palates.


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