Chicken Enchiladas Verdes

Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Martha Stewart Living, May 2009
  • Yield Makes 8
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  • 1 1/2 pounds bone-in chicken breast halves, skin removed
  • 1/2 medium white onion, halved crosswise
  • 1 whole garlic clove
  • 1/2 teaspoon coarse salt
  • 2 cups loosely packed fresh cilantro
  • 1 1/2 pounds tomatillos, husked and rinsed
  • 1 jalapeno chile
  • 1 poblano chile
  • 8 six-inch corn tortillas
  • 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup sour cream, thinned with 2 tablespoons water


  1. Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.

  2. Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.

  3. Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.

  4. Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.

  5. Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)

  6. Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.

  7. Slice remaining onion, and scatter over top; drizzle with sour cream.

Recipe Reviews

Reviews (6)

  • 5 May, 2013

    Reeeally? Recipe is delicious. Read the cheese package. read the corn tortilla package. Chicken onions chiles. Simple ingredients. Simple nutritional information. There you go . Done.

  • 9 May, 2012

    Nutritional Info please! I also wish that more than just fat/cal/sodium are listed. I like to see all the NUTRIENTS that are in it. I don't care one bit about calories and fat. Just want vitamins and minerals included. Fill your stomach with vitamins & minerals (nutrients) and there will be little room left for fat.

  • 28 Mar, 2010

    Another vote for nutritional info. Surely in the mega organization there must be someone who can do this.

  • 21 Mar, 2010

    Yes, the nutritional info really does need to be included.

  • 20 Jan, 2010

    I agree 100%. It's a little surprising since many of these DID have the nutritional info when it was printed in the magazine.

  • 3 Oct, 2009

    I like all these healthy recipes, however, I would like to see Nutritional Facts added to each and every recipe. Mainly, we are becoming more aware of what we eat and paying attention to Fat, Carbs, etc.