Easy Enchiladas Verde

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Dinner, Main Course Mexican/American
By Adapted from Pinch of Yum Serves: 4-8
Prep Time: 50 Minutes Cooking Time: 20 Minutes Total Time: ~1 Hour, 10 Minutes

Spicy, cheesy, Mexican casserole-style comfort food with chicken, corn, white beans and a fresh homemade tomatillo salsa verde.


  • Verde Sauce
  • 12-15 Tomatillos, husks removed
  • 3 Jalapeños
  • 3-5 Garlic Cloves, skins on
  • Olive Oil
  • Kosher Salt to taste
  • 1 cup Chicken Broth (or 1 tsp. Better Than Bouillon Roasted Chicken dissolved in 1 cup boiling water)
  • 1/2 cup Sour Cream
  • 1/4 cup Cilantro, rough chopped and packed
  • Enchiladas Verdes
  • 9-10 8" Corn Tortillas (or flour, if you like)
  • 12 oz. Pepper Jack Cheese, shredded, divided
  • 1 lb. Cooked Chicken, shredded
  • 1 cup Frozen Corn
  • 1 can White Beans, drained and rinsed


Verde Sauce


Preheat the oven to 400 degrees.


Peel the husks off of 12-15 tomatillos and place them on a sheet tray with 3 whole jalapeños and 3-5 whole cloves of garlic.


Drizzle with olive oil, sprinkle with Kosher salt and roast for 30 minutes, turning everything over midway through.


Once they come out, reduce the heat to 350 degrees.


Puree the tomatillos, jalapeños and garlic and the juices from the pan. Then add the chicken stock, sour cream and cilantro. Puree until smooth and set aside.

Enchiladas Verdes


In a large bowl, mix the shredded chicken, corn, beans, half the cheese and 2 cups of the verde sauce and set aside.


Heat a tablespoon of grapeseed oil in a skillet until hot and shimmery. Lightly fry two tortillas at a time until tortillas are soft and pliable, slightly browning in some areas. Let rest on a paper towel-lined plate. Repeat for remaining tortillas, adding a little more oil if necessary between batches.


Spread a light layer of the verde sauce on the bottom of the 9"x13" casserole dish.


Spoon a heaping tablespoon of the chicken mixture in the center of a tortilla and roll up. Place Enchilada, seam side down, in the casserole dish. Repeat until the dish is full with a single layer of Enchiladas (about 9-10 Enchiladas).


Pour the remaining verde sauce over the Enchiladas and top with remaining cheese.


Bake for 20 minutes, or until the sauce is bubbling and cheese is browning.


Top with crumbled Cotija, pickled red onions and a few cilantro leaves, scallions, pickled jalapeño slices, sour cream, pine nuts, whatever you like!