I love enchiladas. That’s no secret. I probably have 6-8 enchilada recipes on my blog already. As long as I can remember, I loved chicken enchiladas with a salsa verde on top. As much as I love a classic version…I think I love mine even more. I add a ton of spice to the chicken which adds so much depth to the recipe. Along with the roasted pulled chicken… I add Monterrey jack, rotel, white onion and cilantro. This is my classic chicken filling I’ve been doing for years. It’s honestly so good, I could eat it on its own. It’s hard not to eat all of the filling before stuffing the enchiladas. It’s just that good. It’s my classic filling that I’ve stuck with time and time again.

During my childhood in South Texas, I had the opportunity to have some of the best Mexican food at the tips of my fingers. There was a Mexican restaurant on every corner in Corpus. And oh do I miss it! I think that’s a part of why I cook so much Mexican food…since I can’t get that same authentic quality here in Atlanta unfortunately. Nothing compares to home…absolutely nothing. Another reason I cook so much Mexican food? Well, because I love it. It’s that simple. It is by far some of my favorite food (except for sushi of course). It’s something that is close to my heart and also something that I’m great at cooking. I’ve been tasting this type of cuisine since I was a kid…so I feel like I have a really good understanding of Mexican flavors.

These enchiladas are fairly simple. Time consuming – but easy enough steps even for a beginner cook. The salsa verde is made up of tomatillos, jalapeño, cilantro, scallions, sour cream and salt. You roast the tomatillos and jalapeño in the oven. They will become sweeter, more aromatic and softer. Blend them up with cilantro and scallions. Then mix that in with sour cream and a touch of salt. That’s it! The sauce alone could be served with chips or on top of tacos or quesadillas. It’s my favorite green sauce I make. So flavorful and delicious on its own. Once that is done you’ll make the chicken and mix it with a few ingredients to make the filling. I think the most difficult part about this recipe is rolling the enchilada tight enough to stay in place, but not too tight to rip the tortilla. Make sure you are using a good quality corn tortilla that is thick. This will taste better and hold up better in the oven. Once you’ve got the hang of rolling enchiladas, it’s a breeze.

I usually serve mine with black beans and saffron rice. Plus some fresh tomatoes, avocado and extra cilantro (if you’re into that!)

If you love enchiladas as much as I do, check out my other enchilada recipes here:










Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 10 minutes

Serves: 12-14 enchiladas


For tortillas:

  • 14 corn tortillas
  • 1/2 cup canola oil

For salsa verde:

  • 1 lb tomatillos, peeled
  • 1 jalapeño
  • Olive oil
  • Kosher salt
  • 1/3 bunch cilantro
  • 4 scallions, whites cut off
  • 1/3 cup sour cream

For chicken:

  • 3 chicken breast, sliced in half lengthwise to create two equal pieces
  • 2-3 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 10 oz. can original rotel
  • 1/2 white onion, small dice
  • 2 cups monterrey jack cheese
  • 1/3 bunch cilantro


For tortillas:

  1. Place canola oil in a large cast iron skillet and heat to 350 degrees F. Fry each tortilla for about 2-3 seconds per side. Drain on paper towels and repeat till all tortillas are done. Set aside.

For chicken: 

  1. Preheat the oven to 400 degrees F.
  2. Place the chicken on a baking sheet and cover in olive oil and spices listed. Use your hands to rub each side of the chicken with the oil and spices. Place in the oven and cook for 15 minutes, or until chicken is cooked through.
  3. Remove from the oven and shred with two forks. Mix in 1 cup of cheese, hotel, onion and cilantro. I do this directly on the baking sheet, but you may also transfer it to a large bowl. I prefer to use my hands to mix together. It works better than a fork or spoon.

For salsa verde:

  1. Preheat the oven to 400 degrees F. (if not already on)
  2. Place the tomatillos and jalapeño on a baking sheet. Drizzle with olive oil and a dash of kosher salt.
  3. Place in the oven for 25 minutes, or until the tomatillos and jalapeño are soft.
  4. Remove from the oven and seed the jalapeño (if you prefer a more mild sauce. I kept the seeds in). Transfer the tomatillos and jalapeño to a blender, along with any juices from the pan. Add cilantro and scallions to the blender and blend on high till smooth. Transfer salsa to a bowl and mix in sour cream and salt, to taste.

For assembly:

  1. Preheat the oven to 400 degrees F. (if not already on)
  2. Use a 8×13 inch baking dish, or whatever large dish you prefer to use.
  3. Take a tortilla and place a small amount of filling in the center. Roll tightly with your fingers. Place in the baking dish and repeat until the dish is full.
  4. Evenly spoon the salsa verde on top of the enchiladas. Sprinkle on the remaining 1 cup of Monterrey jack cheese on top of the salsa.
  5. Place in the oven on the middle rack for 10-15 minutes, or until the sauce is bubbling and cheese is melted.

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