A few weeks ago I made chicken verde enchiladas and a friend pointed out that I have never shared my recipe. To be honest, I had never shared this recipe because, well, I kind of make it up every time. I finally took the time to write it out as I went but this recipe is very easy to modify. I have swapped poblano chile for hatch chile, corn tortillas for flour tortillas, and cotija cheese for Monterey jack cheese, all substitutions still make amazing chicken verde enchiladas. Enjoy! xoxo

Images via Alex Phillips.

Print Chicken Verde Enchiladas Recipe.

2 tablespoons olive oil
1 poblano chile, seeded and chopped
8-10 medium tomatillos, husks removed, rinsed
12oz green chiles, chopped
½ cup cilantro leaves, chopped
1 tablespoon lime juice
Salt and Pepper to taste
1 rotisserie chicken, skin removed, meat shredded
1 cup red onion, chopped
2 tablespoons Mexican seasoning
Corn tortillas
1 cup Cotija cheese, finely grated
Preheat oven to 425°. Drizzle olive oil over poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned for about 20 minutes. Transfer to a food processor and add green chilies, cilantro, lime juice, and purée until smooth. Add salt and pepper to taste.
In a medium bowl, mix chicken, red onion, and Mexican seasoning (I use Morton & Bassett Mexican Blend Seasoning). Spread 1/2 cup green sauce across the bottom of a 13×9″ baking dish. Warm corn tortillas, so they do not crack when rolled.
Working one at a time, fill the center of each corn tortilla with the chicken mixture and fold one side over filling, then continue to roll the enchilada onto itself. Place tightly seam side down in the prepared baking dish as you go. Top with remaining green sauce and Cotija cheese. Cover with foil and bake for 20 minutes. Remove the foil and let the top brown for about 5-10 minutes.