Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.75 lb boneless, skinless chicken thighs (or breasts)
- 6 cups water, 1 bay leaf, 1 tsp kosher salt (for poaching)
- 1.5 lb tomatillos, husked and rinsed
- 2–3 serrano chiles
- 1 small white onion (divided)
- 2 garlic cloves
- 1/2 cup low-sodium chicken broth (or poaching liquid)
- 1/2 cup packed cilantro
- 1 tbsp fresh lime juice
- 2 tbsp neutral oil, plus more for tortillas
- 12 corn tortillas (6-inch)
- 2.5 cups shredded Monterey Jack cheese
- 1/2 cup Mexican crema (or sour cream thinned with 1 tbsp milk)
- Kosher salt and black pepper
Do This
- 1. Poach chicken in salted water with a bay leaf: simmer 16–18 minutes, rest 5 minutes, then shred.
- 2. Broil tomatillos, serranos, and half the onion (quartered) 12–14 minutes, turning once, until blistered.
- 3. Blend charred veg with garlic, cilantro, broth, lime juice, 1 tsp salt; fry sauce in 2 tbsp oil 5 minutes.
- 4. Warm tortillas in a lightly oiled skillet 10–15 seconds per side until pliable.
- 5. Fill each tortilla with about 1/4 cup chicken and a pinch of Jack; roll and arrange seam-side down in a 9×13-inch dish.
- 6. Pour sauce over, top with remaining Jack; bake at 375°F for 15–18 minutes, broil 1–2 minutes; drizzle crema and serve.
Why You’ll Love This Recipe
- Bright, roasty salsa verde made from broiled tomatillos and serrano chiles.
- Juicy shredded chicken and a melty Monterey Jack blanket for ultimate comfort.
- Friendly, weeknight method with make-ahead options for sauce and chicken.
- Balanced tart-heat-creamy combo, finished with a cooling drizzle of crema.
Grocery List
- Produce: Tomatillos (~1.5 lb), serrano chiles (2–3), white onion (1), garlic (2–4 cloves), cilantro (1 bunch), limes (1–2)
- Dairy: Monterey Jack cheese (10 oz; about 2.5 cups shredded), Mexican crema (1/2 cup) or sour cream + milk
- Pantry: Corn tortillas (12), neutral oil, kosher salt, black pepper, low-sodium chicken broth, bay leaf
Full Ingredients
Chicken
- 1.75 lb boneless, skinless chicken thighs (or breasts)
- 6 cups water
- 1 bay leaf
- 1 tsp kosher salt
Salsa Verde
- 1.5 lb tomatillos, husked and rinsed
- 2–3 serrano chiles (seed 1–2 for less heat)
- 1 small white onion, halved (half for broiling, half for blending)
- 2 garlic cloves
- 1/2 cup low-sodium chicken broth (or reserved poaching liquid)
- 1/2 cup packed cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- 2 tbsp neutral oil (for frying the sauce)
- 1 to 1 1/4 tsp kosher salt, to taste
Assembly & Toppings
- 12 corn tortillas (6-inch)
- 2.5 cups shredded Monterey Jack cheese (about 10 oz)
- 1/2 cup Mexican crema (or 1/2 cup sour cream whisked with 1 tbsp milk)
- Fresh cilantro leaves, finely diced white onion, and lime wedges for serving (optional)
- Neutral oil, for softening tortillas
Step-by-Step Instructions
Step 1: Poach and shred the chicken
Add chicken, water, bay leaf, and 1 tsp kosher salt to a pot. Bring to a gentle boil over medium-high heat, then reduce to a bare simmer. Cook until just cooked through and tender, 16–18 minutes (165°F internal). Turn off heat, rest in the hot liquid for 5 minutes, then transfer to a board and shred with two forks. Reserve 1/2 cup cooking liquid if using for the sauce.
Step 2: Char the tomatillos and chiles
Position an oven rack 6 inches from the broiler and preheat the broiler to high. On a foil-lined sheet pan, arrange tomatillos, serranos, and half the onion (cut into 2 wedges). Broil 12–14 minutes, turning once halfway, until the tomatillos are blistered and collapsed and the chiles and onion have charred spots. Let cool 5 minutes.
Step 3: Blend and “fry” the salsa verde
In a blender, combine the broiled tomatillos, serranos, charred onion, remaining raw onion (roughly chopped), garlic, cilantro, 1/2 cup broth (or poaching liquid), lime juice, and 1 tsp kosher salt. Blend until smooth, 30–45 seconds. Heat 2 tbsp oil in a skillet over medium-high until shimmering, then carefully pour in the sauce (it will sputter). Simmer, stirring, until slightly thickened, 4–6 minutes. Taste and adjust salt or lime.
Step 4: Prep the tortillas so they don’t crack
Reduce oven to 375°F. Lightly oil a large skillet and warm each tortilla over medium heat 10–15 seconds per side until pliable and lightly glossy. Stack in a clean towel to keep warm. Alternatively, microwave a stack wrapped in a damp towel for 45–60 seconds.
Step 5: Fill and roll
Spread 1/2 cup salsa verde over the bottom of a 9×13-inch baking dish. Lay a tortilla on your board, add about 1/4 cup shredded chicken and a small pinch (about 1–2 tbsp total across the batch) of Monterey Jack inside each tortilla, roll snugly, and place seam-side down in the dish. Repeat with remaining tortillas.
Step 6: Smother, cheese, and bake
Pour the remaining salsa verde evenly over the enchiladas, then scatter the rest of the Monterey Jack on top (about 2 cups). Bake at 375°F for 15–18 minutes, until the cheese is fully melted and the sauce is bubbling at the edges. For lightly browned spots, broil 1–2 minutes, watching closely.
Step 7: Finish and serve
Let rest 5 minutes. Drizzle with crema. Garnish with cilantro leaves, a sprinkle of finely diced white onion, and lime wedges on the side. Serve hot.
Pro Tips
- Char equals flavor: a deep blister on the tomatillos and serranos gives the sauce its roasty backbone.
- Control the heat: remove some or all serrano seeds for a milder sauce; leave them in for a kick.
- Don’t skip frying the salsa: briefly simmering the blended sauce in oil concentrates flavor and improves texture.
- Keep tortillas warm and pliable in a towel so they roll without cracking.
- Short on time? Use a rotisserie chicken and 1/2 cup boxed low-sodium broth for the sauce.
Variations
- Cheese swap: Try Oaxaca or Chihuahua cheese for extra stretch, or a mix of Jack and a bit of cotija crumbled on top after baking.
- Suizas style: Stir 1/4 cup crema into the salsa verde before smothering for a creamier, milder sauce.
- Vegetarian: Replace chicken with 2 cups black beans and 1.5 cups sautéed zucchini or mushrooms.
Storage & Make-Ahead
Make the salsa verde up to 4 days ahead (refrigerated) or 3 months (frozen). Poach and shred chicken up to 3 days ahead. Assemble unbaked enchiladas (without crema) up to 24 hours in advance; cover and refrigerate. Bake chilled at 375°F for 20–25 minutes, until hot. To freeze: assemble without crema, wrap tightly, and freeze up to 2 months. Bake from frozen, covered, at 375°F for 25 minutes, then uncover and bake 15–20 minutes more; broil to brown if desired.
Nutrition (per serving)
Approx. 480 calories; 30 g protein; 28 g fat; 31 g carbohydrates; 2 g fiber; 820 mg sodium. Values are estimates and will vary with exact ingredients and portion sizes.
