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5 from 1 vote

Chicken Verde Enchiladas

This is an older recipe I wanted to keep because the Verde sauce made me feel like a sinner. This is also fantastic substituting with shrimp!
Course Main Course
Style American, Mexican
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 1326kcal
Author Shawn


Yard Bird Parts

  • 8 oz chicken tenderloins
  • 2 tbs Biddy
  • 1/2 tsp olive oil

Verde Sauce Parts

  • 3 lb tomatillos
  • 1/2 cup yellow onion ( rough chopped)
  • 1 cup cilantro ( chopped save a few for garnish)
  • 5 tsp garlic (='s 5 cloves rough chopped)
  • 4 oz jalapenos (='s 5 jalaps, deseeded for mild)
  • 2 tbs white vinegar
  • 1 tbs olive oil
  • 1/4 tsp salt ( to taste)

Enchilada Extras

  • 6 ounce queso fresco ( crumbled)
  • 8 ounce monterey jack cheese
  • 8 ounce cream cheese
  • 6 oz bacon (cut into ¼ inch pieces, optional)
  • 2 tbs Smoked (our hot sauce, optional)
  • 2 oz black olives
  • 14 oz tortillas (='s 1 pack)
  • 4 oz avocado (='s 1 avo)


Bird Prep

  • Cut out the white tenderloin. I cut down on both sides of it about an inch in (towards the point of tenderloin). Finished, the large side of loin will have about a ¼ inch U in it. If you get the loin out a quicker way let me know.
  • Put a light coating of olive oil all over tenderloins then sprinkle Biddy all over them. I like Biddy applied pretty heavy because I love that crap, but a modest amount is great.
  • Pan fried and grilled works, use what’s best for your situation. This one was grilled.
  • On hibachi get it lit and coaled out to where you only really see the grey charcoals but know that they are hotter than hell.
  • Cut your onion for the verde in half and pour a little olive oil on flat side to cover one of the halves.
  • When grill is ready take the olive oil onion and rub the flat side over grill. This will help keeping the chicken from sticking to grill. Plus the olive oil coating on bird helps a lot.
  • Place chicken on grill at 3 minute flips until a nicely browned, grilled, and obviously cooked chicken tenderloin magic appears.
  • Pull from grill, let set till cooled, then cut into ½ inch pieces.

Verde Prep

  • Put the tomatillos, onion, cilantro, jalapeno, vinegar, and dash of salt in blender. Blend until smooth. Two minutes is about as smooth as most blenders can get. I do mine for 1 minute but you probably wouldn’t notice either way.
  • In a medium heat pot add olive oil to coat bottom.
  • Add onions, garlic, and dash of salt.
  • Stir and cook until browning. This step will give a rich flavor to the final verde.
  • Pour your blender of tomatillo love in the pot and bring to boil then simmer for 45 minutes.
  • Take off heat.

Enchilada Build

  • Preheat oven to 350
  • In a small pan cook bacon if using.
  • In a bowl add 1 ½ cup monterey jack cheese (you should have extra ½ cup left for top)
  • In a bowl add all the other cheeses.
  • It’s not necessary but add some chopped cilantro. It’s more for eye candy.
  • Add the cooked bacon and Smoked, then mix everything well by hand. It will take a little elbow grease because the cream cheese firmness.
  • Ladle some of the verde sauce on bottom of a smaller Pyrex. I use small so I’m not adding enchiladas vertical and horizontal. They all go one way, so you may need 2 Pyrex’s. If you only have one small Pyrex you can pick up those cheap aluminum ones, they work. Also, fitting enchiladas however they fit is not against the law.
  • Take a tortilla in hand and add some chicken and the cheese mixture. Not too much but enough to make about a 1 ½ inch diameter enchilada. More cheese than chicken.
  • Roll the enchilada and place in Pyrex seam down.
  • Pour verde sauce over enchiladas, add remaining monterey cheese, and a hand full of black olives to taste.
  • Place in oven uncovered for 30 minutes and check for browning cheese. Check at 45 minutes and cheese is probably browned and toasty. If not do another 15 minutes until cheese looks awesome.
  • Pull from oven and let rest for about 15 minutes.
  • Slice up your avocado or heck make a mash out of it. Be you
  • Cut out the number of cheladas you want, plate them, add some avocado, and get after it!

© Texas Butter®


➕ Nutrition
Nutrition Facts
Chicken Verde Enchiladas
Amount Per Serving (355 g)
Calories 1326 Calories from Fat 765
% Daily Value*
Fat 85g131%
Saturated Fat 36g225%
Cholesterol 210mg70%
Sodium 2845mg124%
Potassium 1877mg54%
Carbohydrates 85g28%
Fiber 12g50%
Sugar 23g26%
Protein 56g112%
Vitamin A 2845IU57%
Vitamin C 81.3mg99%
Calcium 904mg90%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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