Roasted Verde Chicken Enchiladas

Roasted Verde Chicken Enchiladas

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These Roasted Verde Chicken Enchiladas are a classic family favorite! Tender chicken and melty cheese are wrapped in tortillas and then topped with a homemade chile verde sauce that comes together in a blender!

I have been making Mexican food like crazy lately! My sister and her husband are in town from Seattle for a few weeks and they’ve been staying with us. She just found out she is pregnant with their second baby and I am so excited! Her baby will be close in age to Stella which makes me so happy. Unfortunately, pregnancy comes with its ups and downs and morning sickness is in full swing for her. It seems like the only thing she can eat is Mexican cuisine.


  • 8-10 Tomatillos, husked
  • 1 Onion, peeled and quartered
  • 5 Garlic Cloves, peeled
  • 2 Jalapenos
  • 1 Poblano Chile
  • Olive Oil for Drizzling
  • 2 Teaspoons Cumin
  • 1 Teaspoon Paprika
  • 1 Teaspoon salt
  • ½ Cup Cilantro, chopped
  • 1 Lime, juiced
  • 3 Large Chicken Breasts
  • 10-12 Tortillas, corn or flour
  • Oil for frying
  • 1 Cup Pepper Jack Cheese, shredded (or regular jack cheese)
  • ½ Cup Green Onions, chopped
  • 1 (4 oz.) Can Mild Green Chilies
  • ½ Teaspoon Garlic Salt
  • ½ Teaspoon Cumin
  • Cotija Cheese for Garnish (optional)
Read the whole recipe on Mariah's Pleasing Plates