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Roasted Chili Verde Chicken Enchiladas

Photo: Greg Dupree
Active time 55 mins
Total time 1 hr, 30 mins

Serves 8 (serving size: 2 enchiladas)

Signature flavor profiles abound in these freezer-friendly enchiladas. Skip red enchilada sauce in favor of homemade chili verde in this Mexican classic. Tangy tomatillos and roasted poblano chiles build the savory backbone, while fresh cilantro adds a wealth of bright, fresh flavor. Smothered in sauce and blanketed with gooey, melted cheese, your family will never know they’re enjoying a lightened meal. The heat level of poblanos can range from mild to spicy. Removing the seeds lessens the kick. Top your enchiladas with a dollop of Greek yogurt and fresh cilantro garnish for the ultimate cooling counterpoint.


  • Cooking spray
  • 2 pounds tomatillos, husks removed
  • 4 poblano chiles, halved lengthwise, ribs and seeds removed
  • 1 large yellow onion, quartered
  • 6 garlic cloves
  • 1 cup firmly packed fresh cilantro leaves and stems
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 8 bone-in, skinless chicken thighs (about 4 lb.)
  • 16 (6-in.) corn tortillas
  • 6 ounces reduced-fat Mexican blend cheese, shredded (about 1 1/2 cups)
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 379
  • fat 13.7 g
  • satfat 3.8 g
  • monofat 3.1 g
  • polyfat 4.3 g
  • protein 25 g
  • carbohydrate 44 g
  • fiber 7 g
  • cholesterol 79 mg
  • iron 2 mg
  • sodium 497 mg
  • calcium 316 mg
  • sugars 8 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender. Add cilantro leaves and stems, cumin, and 1/2 teaspoon each salt and black pepper; process until smooth.

  2. Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining 1/2 teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven, meaty sides down. Cook until browned, 5 to 6 minutes. Transfer to a plate.

  3. Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high. Cook until sauce thickens slightly, 3 to 5 minutes. Return chicken to Dutch oven; reduce heat to medium-low; simmer until a thermometer inserted in thickest portion registers 165°F, 12 to 15 minutes. Place chicken on a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven; discard bones. Toss meat to coat.

  4. Preheat oven to 350°F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread 1/4 cup reserved tomatillo mixture in the bottom of each dish. Spoon 1/4 cup chicken mixture into each tortilla; fold into thirds, and arrange in dishes (8 enchiladas in each). Spread 3/4 cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with 3/4 cup cheese. Coat 2 pieces of aluminum foil with cooking spray, and cover each dish. Follow freezing directions, or continue to step 5.

  5. Bake at 350°F for 15 minutes, until heated through. Remove foil. Increase heat to broil. Broil for 1 to 2 minutes, until cheese is golden and bubbly. Top each serving with 1 tablespoon yogurt and 1 tablespoon chopped cilantro.

  6. How-To FREEZE: Cover dish with heavy-duty aluminum foil or an airtight lid. Freeze up to 2 months. THAW: Remove foil; reserve. Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350°F for 30 minutes, until cheese is melted and a thermometer inserted in center registers 160°F. Remove foil during last 5 minutes.