Chicken Enchilada Recipe
This creamy chicken enchilada recipe is filled to the brim with fresh-made salsa verde and molten cheese. This might be just the dish to serve on Christmas if you’re looking to kick traditional holiday dishes to the curb this year.
What are you serving for Christmas dinner? Don’t know yet?
Don’t feel bad, me neither.
Every Christmas we have certain traditions that we follow religiously, and other areas where we fly by the seat of our pants. Like for instance, what we’re eating for Christmas Dinner.
Some years we sink into family recipes like Chicken Paprikas and Hungarian Cabbage and Noodles. Other years we’ve made cozy dishes like Beef Stroganoff or Trout Schnitzel. We’ve even gone fancy with Perfect Slow Cooker Beef Tenderloin and Pan Seared Duck Breast.
And then, of course, there was the year that we could not agree on what we wanted for Christmas dinner, so we made THREE main dishes and shared them all.
(I think it was Grilled Lobster Tail, Homemade Ravioli, and Thai Fried Rice.)
But I always like it when we prepare simple comfort food for Christmas. Dishes like homemade calzones or my favorite chicken enchilada recipe, make the occasion seem intimate and warm.
Today’s chicken enchilada recipe is a true family favorite that makes any night feel like a fiesta. These enchiladas are filled with chicken, fresh zippy salsa verde, sour cream, and tons of hot molten cheese.
I started my chicken enchilada recipe by roasting onions, jalapeno peppers, garlic and tomatillos in my oven until toasty on the outside, but juicy on the inside. You can do this with a regular conventional oven, but I like to use the convection setting on my KitchenAid Oven because it makes the outside of the veggies really crisp, for a smokey roasted flavor.
Then I put all the veggies in my lovely 16 cup KitchenAid Food Processor with some cumin and cilantro. PS, if you are looking for an amazing food processor, this thing is a beast and I love it!
Puree until mostly smooth, and you’ve got the best fresh-made salsa verde, this side of the Rio Grande.
Then combine cooked chicken, some of the salsa verde, sour cream and cheese. (I always use leftover chicken or pick up a rotissserie chicken at the grocery store to save time.) Roll the mixture in tortillas and cover with more salsa verde and cheese.
Bake for a few minutes to allow all the cheesy goodness to melt together. Then devour.
This chicken enchilada recipe would make the perfect centerpiece for a Christmas fiesta this year. You could celebrate the season while sipping margaritas and feasting on latin-inspired favorites. Sounds like my kind of Christmas.
Decision made. Feliz Navidad!
More Latin Inspired Dishes
Crock Pot Beef Carnitas Tacos – Eat Live Run
Tequila and Lime Marinated Steak – The Boy’s Club
Skinny Chicken Fajitas – Skinny Taste
Chicken Enchilada Recipe with Salsa Verde
- 1 1/4 pounds tomatillos husked and halved
- 1 white onion peeled and quartered
- 4-5 cloves garlic
- 1-2 jalapeños stems removed
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup cilantro
- 6 cups shredded cooked chicken equal to 1 deli rotisserie chicken boned and shredded, or 4 large leftover grilled chicken breasts
- 1 cup sour cream + extra for serving
- 3 cups shredded monterey jack cheese or Mexican blend cheese
- 10 large tortillas
- Salt and pepper
- Chopped tomatoes
- Preheat oven to 400 degrees F. On a rimmed baking sheet, roast the tomatillos, onion, garlic and jalapeños for 15-20 minutes, until the tomatillos are bubbling and juicy. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, and cilantro and pulse mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, 1 cup sour cream, and 2 cups of the cheese. Mix well, then salt and pepper to taste.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9x13-inch baking dish and smear the bottom with some of the reserved salsa verde. Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll like cigars to close. Place the tortillas in the baking dish; you may have to squeeze them in.
- Pour the rest of the salsa verde over the enchiladas and top with the remaining shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Garnish with cilantro, avocado and tomato. Top with a scoop of sour cream!
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Disclosure: This is not a sponsored post. I just really love my KitchenAid appliances and want to share them with you.