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Salsa Verde Chicken Tortilla: A Delicious & Easy Recipe

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Easy and delicious Salsa Verde Chicken Tortillas with flavorful shredded chicken, homemade salsa verde, and melted cheese. Great for dinner or an appetizer!

Ingredients

Scale
  • 1.5 lbs tomatillos, husked and rinsed
  • 2–4 serrano peppers, stemmed (adjust to your spice preference!)
  • 1/2 white onion, roughly chopped
  • 2–3 cloves garlic, peeled
  • 1 cup packed cilantro leaves
  • 1/4 cup water (more if needed for blending)
  • 1 tablespoon lime juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste
  • 12–16 corn tortillas (6-inch size)
  • 2 cups shredded Monterey Jack cheese (or your favorite melting cheese)
  • 1/2 cup sour cream or Mexican crema, for serving (optional)
  • Chopped cilantro, for garnish (optional)
  • Diced red onion, for garnish (optional)

Instructions

  1. Make the Salsa Verde: Preheat your oven’s broiler. Place the husked and rinsed tomatillos and stemmed serrano peppers on a baking sheet lined with foil. Broil for about 5-7 minutes, or until the tomatillos are slightly charred and softened, flipping halfway through.
  2. Transfer the slightly cooled tomatillos and peppers to a blender or food processor. Add the chopped white onion, garlic cloves, cilantro leaves, water, lime juice, salt, and cumin.
  3. Blend until everything is completely smooth, adding more water (1 tablespoon at a time) if needed to reach your desired consistency.
  4. Taste and adjust the seasoning as needed.
  5. Set the salsa verde aside.
  6. Prepare the Chicken: Pat the chicken breasts dry with paper towels.
  7. In a small bowl, combine the chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts, pressing it lightly to adhere.
  8. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet.
  9. Sear the chicken for about 3-4 minutes per side, or until it’s nicely browned. Reduce the heat to medium-low, cover the skillet, and continue cooking for another 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  10. Remove the chicken from the skillet and let it rest for a few minutes. Shred the chicken into bite-sized pieces using two forks.
  11. Assemble the Tortillas: Preheat your oven to 350°F (175°C).
  12. Lightly warm the corn tortillas.
  13. Spread a spoonful of salsa verde evenly over each tortilla. Add a generous amount of shredded chicken and sprinkle with shredded Monterey Jack cheese.
  14. Carefully roll up each tortilla tightly and place it seam-side down in a baking dish.
  15. Pour the remaining salsa verde evenly over the top. Sprinkle with the remaining shredded Monterey Jack cheese.
  16. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
  17. For extra browning, you can broil the tortillas for the last 1-2 minutes of baking, keeping a close eye on them to prevent burning.
  18. Let cool slightly before serving.
  19. Serve hot, topped with a dollop of sour cream or Mexican crema, chopped cilantro, and diced red onion, if desired.

Notes

  • Spice Level: Adjust the number of serrano peppers in the salsa verde to control the spice level. For a milder salsa, remove the seeds and membranes from the peppers. For a spicier salsa, leave them in. You can also substitute jalapenos for serranos if you prefer.
  • Cheese: Feel free to use your favorite melting cheese in this recipe. Cheddar, Colby Jack, or a Mexican cheese blend would all work well.
  • Chicken: You can also use shredded rotisserie chicken to save time. Just toss it with the seasonings before assembling the tortillas.
  • Vegetarian Option: For a vegetarian version, substitute the chicken with black beans or pinto beans. You can also add some cooked vegetables, such as corn, zucchini, or bell peppers.
  • Make Ahead: You can assemble the tortillas ahead of time and store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
  • Freezing: These tortillas can also be frozen for later. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, thaw them in the refrigerator overnight and then bake them as directed.
  • Serving Suggestions: Serve these tortillas with a side of rice and beans, a simple salad, or some guacamole and chips. They’re also great for lunch or a quick weeknight dinner.

Find it online: https://anasrecipes.com/salsa-verde-chicken-tortilla/