Chicken Enchiladas w/ Salsa Verde

A few weeks ago, my family celebrated my nephew’s 7th birthday as well as my son’s 4th birthday. Since both kiddos have a birthday right around Christmas, we decided to do a combined party for both of them. I was in charge of the green sauce, my mom was in charge of the enchiladas, and my sister in law made her amazing Mexican rice and charro beans. Needless to say, we had quite the yummy dinner! I decided to go on the hunt for a yummy green sauce recipe and boy was that hard. They all looked so amazing, but yet I had never even attempted to make it before. I ended up playing around with different combinations on my own and came up with what my family now says is the “best sauce ever”. Quite the title huh?? Seriously, this sauce is amazing! I don’t think I will ever buy the jarred sauce again. Not only was it simple and inexpensive to make, but it made tons and freezes perfectly too. We used it to make enchiladas, but you can also use it as a salsa, for tacos, or any other dish desired. This is definitely a must try!!



  • 3 tbsp olive oil
  • 1 onion, minced
  • 6 garlic cloves, minced
  • 2 green peppers, chopped
  • 2 jalapenos, cored, de-seeded, and chopped
  • 1 1/2 lbs tomatillos, husked and chopped
  • 1 bunch cilantro, chopped
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp ground cumin
  • 4 cups chicken broth
  • 1/2 cup lime juice



  1. In a large pot, heat oil over medium heat.
  2. Add in onion and garlic and saute for about 3-5 minutes.
  3. While they are sautéing, combine the peppers, jalapenos, tomatillos, and cilantro in a blender.
  4. Blend on high until smooth.
  5. Pour the pepper mixture into the pot with the onion/garlic.
  6. Add in the salt, pepper, cumin, chicken broth, and lime juice.
  7. Allow to simmer for a minimum of 30 minutes. (I prefer to simmer for about an hour)
  8. Serve over enchiladas, tacos, nachos, as a salsa, etc. Enjoy!!


To make the enchiladas, simply shred cooked chicken (amount based on how many you are making) and place into a bowl. Add in 1/3 cup fresh tomatillo salsa and some Mexican cheese. Place mixture in the center of flour tortillas. Place a few spoonful’s of salsa on bottom of 9×13 pan. Roll up filled tortillas and place seam down in the pan. Pour sauce (about 2 cups, more or less depending on desired amount) over entire pan. Bake in an oven, 350, for about 25 minutes. During last 5 minutes, sprinkle Mexican cheese on top. Once cheese is melted, remove from oven. Serve with sour cream, cut up tomatoes, and avocado slices if desired.




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7 Comments on "Chicken Enchiladas w/ Salsa Verde"

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[…] Chicken Enchiladas […]

1 year 7 months ago

I like your recipe for the green sauce. I like to make the enchiladas and add some sour cream to the sauce that goes inside them. Adds a little creaminess.

malana burchard
malana burchard
1 year 4 months ago

Do you have a recipe for the rice that is in the picture?

7 months 19 days ago

When you say green peppers. Is that bell peppers?