Chicken Enchiladas with Verde Sauce

Bright, vibrant, and layered with comforting warmth, these Chicken Enchiladas with Verde Sauce are the kind of dinner that makes weeknight cooking feel a little celebratory. Think tangy tomatillo sauce, tender shredded chicken, melty cheese, and fresh garnishes that keep every bite lively. This recipe leans on pantry-friendly ingredients and straightforward techniques so you can get a flavorful dinner on the table without fuss.

Why you’ll love this recipe

• Fresh, tangy verde sauce from tomatillos and serrano chiles balances creamy cheese and rich chicken.
• The method uses bone-in chicken thighs for deep flavor, then shreds the meat for easy filling.
• Make-ahead friendly: the sauce can be made earlier in the day and the enchiladas assembled before baking.
• Simple garnishes—tomato, cilantro, and Cotija—add texture and brightness to every bite.

Ingredients

• 1 lb tomatillos, fresh, husks and stems removed, rinsed
• 2 serrano chiles, stems and seeds removed
• 4 slices white onion, each about ¼-inch thick
• 3 cloves garlic
• ¼ cup cilantro, fresh, roughly chopped
• 2 tablespoon vegetable oil
• 2 cups Pacific Foods Organic Free-Range Chicken Broth
• ¾ cup Mexican crema or crème fraîche, or heavy cream
• Kosher salt
• 3 lb chicken thighs, skin-on, bone-in
• 1 tablespoon vegetable oil
• Kosher salt and fresh ground black pepper
• 10 corn tortillas
• 1½ cups cheese, shredded: Monterey Jack and/or Mild Cheddar
• 1 cup tomato, chopped, for garnish
• ½ cup cilantro, chopped, for garnish
• ½ cup Cotija cheese, crumbled, for garnish

Equipment you’ll need

• Large skillet or sauté pan with lid
• Blender or food processor
• Roasting pan or large ovenproof dish
• Mixing bowl
• Tongs and a fork for shredding
• Aluminum foil

Prep at a glance

• Preheat the oven to 375°F (190°C) when you’re ready to bake.
• Rinse and trim tomatillos and serranos; chop onions, garlic, and cilantro as listed.
• Bring the chicken and broth to a simmer to cook the meat for shredding.

Step-by-step instructions

Below is a clear, ordered set of directions that follow the ingredient list and keep the process simple.

1. Make the verde base: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the tomatillos (1 lb), serrano chiles (2, stems and seeds removed), and 2 slices of the white onion. Sear, turning occasionally, until the tomatillos blister and soften and the onions begin to brown, about 6–8 minutes. Add the 3 cloves garlic in the last 1–2 minutes to soften and become fragrant. Transfer everything to a blender.
2. Blend the sauce: Add ¼ cup roughly chopped cilantro, 2 cups Pacific Foods Organic Free-Range Chicken Broth, and a pinch of Kosher salt to the blender with the tomatillos, chiles, onion, and garlic. Blend until very smooth. Pour the blended mixture back into the skillet and simmer over medium-low heat for 5–7 minutes to let flavors meld and slightly reduce.
3. Finish the verde sauce: Stir ¾ cup Mexican crema (or crème fraîche or heavy cream) into the reduced sauce. Taste and season with Kosher salt as needed. Keep the sauce warm on the lowest heat while you prepare the chicken.
4. Cook the chicken: Pat the 3 lb chicken thighs (skin-on, bone-in) dry with paper towels. Season both sides with Kosher salt and fresh ground black pepper. Heat 1 tablespoon vegetable oil in a large skillet or roasting pan over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is golden brown, about 4–6 minutes. Flip and sear the other side for 3–4 minutes.
5. Braise the chicken: Pour 1 cup of the verde sauce and 2 cups Pacific Foods Organic Free-Range Chicken Broth (if you prefer a more concentrated flavor, you can use just the broth and reserve extra sauce) into the pan with the seared chicken thighs. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer. Cook until the chicken is tender and reaches an internal temperature of 165°F (about 25–30 minutes depending on size). Remove the chicken and set aside to cool slightly. Reserve 1 cup of the cooking liquid and return any remaining sauce to the skillet.
6. Shred the chicken: When the thighs are cool enough to handle, remove and discard the skin and bones. Shred the meat with two forks into bite-size pieces. Transfer the shredded chicken to a mixing bowl and stir in a few spoonfuls of reserved cooking liquid to keep the meat moist. Taste and add a pinch of Kosher salt if needed.
7. Warm the tortillas: To prevent cracking while rolling, warm 10 corn tortillas. Heat a dry skillet over medium heat and warm each tortilla for 10–15 seconds per side, or wrap them in foil and place in the oven at 375°F for 10 minutes. Keep them wrapped in a towel to remain pliable.
8. Assemble the enchiladas: Pour a thin layer of the verde sauce into the bottom of a roasting pan or ovenproof dish—just enough to lightly coat the base (about ¾–1 cup). Working with one tortilla at a time, spoon a generous portion of shredded chicken (about ¼–⅓ cup) down the center of the warmed tortilla. Sprinkle some of the shredded cheese (Monterey Jack and/or Mild Cheddar) over the chicken. Roll the tortilla tightly and place seam-side down in the prepared pan. Repeat until all 10 tortillas are filled and lined up in the dish.
9. Top and bake: Pour the remaining verde sauce evenly over the lined enchiladas, making sure each roll gets sauced. Sprinkle the remaining shredded cheese (use the remaining portion of the 1½ cups) evenly over the top. Cover the dish with foil and bake in a preheated 375°F oven for 15 minutes. Remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbling and the edges of the tortillas begin to brown slightly.
10. Garnish and serve: Remove the enchiladas from the oven and let them rest for 5 minutes. Spoon fresh chopped tomato (1 cup) over the top, sprinkle ½ cup chopped cilantro, and crumble ½ cup Cotija cheese over everything. Cut into portions and serve immediately with extra crema on the side if desired.

Troubleshooting and tips

• If your tomatillos are very tart, simmer the sauce a bit longer to mellow the acidity.
• Warming tortillas prevents them from cracking when rolled—don’t skip this step.
• Leftover sauce freezes well; pour into an airtight container and freeze for up to 3 months.
• To speed up dinner, roast the tomatillos, serranos, and onions under a broiler instead of pan-searing—watch closely so nothing blackens too much.
• If you prefer less heat, reduce serrano chiles to 1 or remove seeds only from one chile rather than both.

Make-ahead and storage

• Assemble the enchiladas up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if baking from chilled.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
• Sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

Serving suggestions

• Serve with a simple green salad or charred corn for a bright contrast.
• A side of arroz (rice) or refried beans complements the dish and makes it extra satisfying.
• Offer lime wedges for a finishing squeeze that wakes up the flavors.

Final notes

This version of Chicken Enchiladas with Verde Sauce preserves the vibrant tang of fresh tomatillos while building deep savory notes from braised chicken. The method is forgiving: you can adjust heat, make components ahead, and tailor garnishes to your preference. The result is a crowd-pleasing, saucy, and cheesy tray of enchiladas that feel both comforting and fresh.

Happy cooking—may your kitchen be filled with the bright aroma of tomatillos and the cozy pull of melted cheese.