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Cheesy Chicken & Sweet Corn Enchiladas Verdes

These enchiladas are stuffed with a combination of shredded poached chicken, sweet corn and Monterey Jack cheese, and then smothered with a homemade verde sauce made with tomatillos and other peppers creating a flavorful, tangy topping with just a hint of spice.
Course Main Course
Cuisine Mexican
Keyword avocado, cheese, chicken, corn, enchiladas, tomatillo, verde
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 1077kcal


For the verde sauce:

  • pound tomatillos husks removed and quartered
  • 1 large white onion quartered
  • 1 poblano pepper halved and seeded
  • 2 serrano peppers halved and seeded
  • 4 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cups chicken broth
  • Kosher salt, as needed

For the enchiladas:

  • pounds boneless skinless chicken breasts, sliced into 1” strips
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 ears sweet corn, kernels removed
  • ½ cup chicken broth
  • cups shredded Monterey Jack cheese, divided
  • 8 (7-inch) flour tortillas
  • 1/3 cup sour cream
  • 1 avocado, pitted, peeled and sliced
  • ¼ packed cup cilantro leaves
  • ½ cup crumbled cotija cheese
  • 2 red radishes, thinly sliced
  • Lime wedges, for serving


For the verde sauce:

  • Heat oven to 425ºF (220ºC). Rub the tomatillos, onion, poblano, Serrano and garlic with olive oil and arrange in a single layer on a baking sheet. Roast until they are soft and browned, about 30 minutes.
  • Let cool slightly, then transfer to a blender with the pan juices as well as the cumin, chili powder and chicken broth. Puree until smooth then season with salt and set aside.

For the enchiladas:

  • Heat the oven to 350ºF (180ºC).
  • Add the chicken strips to a medium saucepan. Add just enough water to cover the chicken and bring the mixture to a boil over medium heat.
  • As soon as the mixture comes to a boil, lower the heat and simmer until the chicken is cooked through, about 8 to 10 minutes. Drain the water and let the chicken cool on a cutting board. Once cool use your hands or two forks to shred the chicken and set aside.
  • Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 6 minutes. Add the corn and sauté an additional 4 minutes. Add the chicken broth and chicken to the pan and stir to combine. Stir in 1 cup of the Monterey Jack cheese until combined.
  • Ladle 1 cup of the verde sauce into the bottom of a 3-quart, 13-inch x 9-inch baking dish. Divide the filling between the tortillas (about 1/3 cup each) and roll each tortilla into a cylinder, placing each side-by-side in the baking dish.
  • Pour 1½ cups of the remaining verde sauce over the top of the tortillas. Sprinkle the remaining Monterey jack cheese over the top.
  • Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Scoop two enchiladas onto each plate.
  • Top the enchiladas with a spoonful of sour cream, avocado, cilantro, cotija cheese and radish. Serve immediately with lime wedges on the side.


Calories: 1077kcal | Carbohydrates: 64g | Protein: 69g | Fat: 63g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 1334mg | Potassium: 1867mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1447IU | Vitamin C: 61mg | Calcium: 785mg | Iron: 6mg