If you’re craving rich, cheesy comfort with a zesty kick, you’ll love making creamy chicken enchiladas verdes from scratch. This classic Tex-Mex recipe combines tender chicken, a vibrant homemade salsa verde, and plenty of melty cheese for a meal that’s pure flavor magic. Whether you’re a seasoned home cook or just getting started, this dish is a tribute to the bold, lively spirit of Dallas food culture.
Why You’ll Love This Tex-Mex Recipe
Tex-Mex cuisine is all about blending Mexican roots with Texas-sized flavor, and these chicken enchiladas are a perfect example. They’re creamy without being heavy, spicy without being overwhelming, and bursting with the bright, fresh flavors you expect from an authentic salsa verde.
Plus, making everything from scratch means you control the quality, and trust us, the difference is undeniable.
Ingredients
For the Salsa Verde:
- 1 pound tomatillos, husked and rinsed
- 1 jalapeño (or more, if you like it spicy)
- 1 small onion, quartered
- 2 cloves garlic
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Salt to taste
For the Chicken Filling:
- 2 cups shredded cooked chicken (rotisserie works great)
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For Assembly:
- 8-10 small flour or corn tortillas
- 1 cup salsa verde (plus extra for topping)
- 1 cup shredded cheese (for topping)
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
1. Make the Salsa Verde:
In a saucepan, combine tomatillos, jalapeño, onion, and garlic. Cover with water and bring to a boil. Simmer until tomatillos are soft, about 10 minutes. Drain and transfer to a blender. Add cilantro, lime juice, and salt. Blend until smooth.
2. Prepare the Filling:
In a bowl, mix the shredded chicken with sour cream, cheese, cumin, chili powder, salt, and pepper. Add a few tablespoons of the salsa verde to the mixture for extra flavor.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Warm the tortillas until pliable. Spoon the chicken filling down the center of each tortilla, roll them up, and place seam-side down in the baking dish.
4. Top and Bake:
Pour the remaining salsa verde over the enchiladas and sprinkle with more cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden.
5. Garnish and Serve:
Top with fresh cilantro and jalapeños if desired. Serve hot and enjoy the delicious taste of homemade Tex-Mex goodness.
Tips for Perfect Chicken Enchiladas
- Use fresh ingredients: Fresh tomatillos and cilantro make a world of difference in your salsa verde.
- Don’t overstuff: It can be tempting, but a moderate amount of filling ensures the tortillas don’t tear.
- Customize the spice: Adjust the number of jalapeños based on your heat tolerance.
Conclusion
There’s nothing like a plate of homemade creamy chicken enchiladas verdes to bring the bold, vibrant flavors of Dallas food right to your kitchen. This Tex-Mex recipe is perfect for family dinners, weekend gatherings, or just treating yourself to something amazing.
Ready to experience even more incredible Tex-Mex flavors firsthand? Book a food tour with Incloodie Food Tour and discover the best bites Dallas has to offer! From hidden gems to iconic favorites, Incloodie Food Tour will take your culinary adventures to the next level.