Our Verde Chicken Enchiladas are a family favorite—especially with kids. Tender, seasoned chicken is combined with a bright, smoky homemade verde salsa and wrapped in delicate corn crepes, then baked under a blanket of melted cheddar. This version elevates the classic enchilada by using a rich blend of roasted poblano, Anaheim, and jalapeño peppers with tomatillos to create a vibrant verde salsa, and swapping store-bought tortillas for soft homemade corn crepes for added texture and flavor.
Verde Chicken Enchiladas
What makes these enchiladas special is the combination of a homemade verde salsa and freshly made corn crepes. The salsa, created from roasted poblano, Anaheim, and jalapeño peppers blended with tomatillos, adds a smoky, layered flavor that pairs beautifully with lightly seasoned, grilled chicken. Using corn crepes gives the dish a slightly sweet, tender bite that complements the salsa and cheese.
Can you make these on a pellet grill or Traeger?
Yes. If you use a pellet grill to char the vegetables for the salsa, you can continue using it as an oven to bake the enchiladas and impart a pleasant wood-fired note. If you don’t have a pellet grill, a conventional oven works just fine and will still yield great results.
Why you’ll love this dish
- Fresh, homemade verde salsa: Roasting the vegetables builds smoky depth, finished with lime and cilantro for brightness.
- Unique corn crepes: Light, slightly sweet corn crepes make a great alternative to tortillas and add a special touch.
- Flexible and customizable: Swap cheeses, add vegetables, or adjust the heat to suit your taste.
- Family and crowd friendly: Flavors and presentation make this a hit for dinners and gatherings.
- Control the heat: Keep or remove jalapeño seeds to fine-tune spiciness.
Browse more Traeger-style recipes and grilling ideas on your favorite recipes collection.
Recipe shopping list
Here is a concise list of ingredients you will need. Check the recipe card below for exact amounts and optional substitutions.
- Chicken breasts
- Vegetable oil
- Verde seasoning or spice rub
- Yellow onion
- Garlic
- Poblano peppers
- Anaheim peppers
- Jalapeño peppers
- Tomatillos
- Limes
- Cilantro
- Salt
- Eggs
- Milk
- Flour
- Yellow cornmeal
- Sugar
- Butter
- Cheddar cheese
- Sour cream
- Hot sauce (optional)
If you like salsa variations, try making a smoked or charred salsa verde for extra depth.
How to make this recipe — overview
Below is a practical overview of the preparation steps so you know what to expect. Follow the detailed instructions in the recipe card for exact measurements and timings.
- Prepare and brown the chicken: Season and lightly brown the breasts to lock in flavor, then set aside for finishing.
- Make the verde salsa: Grill or roast the onions, garlic, peppers, and tomatillos, then blend with lime and cilantro for a bright sauce.
- Finish the chicken: Simmer the browned chicken in part of the salsa until cooked through, then shred and keep it moist with the sauce.
- Make corn crepes: Whisk together crepe batter, cook thin crepes in a skillet, and keep them warm for assembling.
- Assemble and bake: Fill the crepes with shredded chicken, roll them into a baking dish, spoon remaining salsa and cheese over the top, and bake until bubbly.
These enchiladas pair perfectly with classic sides like guacamole or cilantro-lime rice.
Recipe FAQ
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat covered in the oven or microwave until warmed through.
Can I make this in advance?
Yes. The salsa and the crepes can be made a day ahead. Keep components chilled and assemble shortly before baking to preserve texture. Alternatively, assemble and refrigerate, then bake when ready—allow extra baking time if cold from the fridge.
Serve this with
- Cilantro lime rice
- Cilantro-lime crema
- Mexican rice
- Fresh guacamole, pico de gallo, or a simple green salad
More Mexican-inspired recipes
- Mexican beef stew
- Mexican-style pizzas
- Mexican fried rice
- Shrimp cocktail with Mexican flavors
Verde Chicken Enchiladas
These enchiladas feature a vibrant homemade verde sauce and tender corn crepes as the shells. The dish rewards the extra effort with bright, smoky flavors and satisfying texture.
Ingredients
Chicken
- 3 tablespoons vegetable oil
- 3 large chicken breasts
- 2 tablespoons Verde or Asadero rub (or salt, pepper, garlic powder, onion powder)
Verde salsa
- 1 medium yellow onion, diced
- 4 cloves garlic, halved
- 3 poblano peppers, whole
- 3 Anaheim peppers, whole
- 4 jalapeño peppers, whole (adjust seeds for heat)
- 12 tomatillos, husked and washed
- Juice of 2 limes
- 1 handful cilantro
- 2 teaspoons salt, divided
Corn crepes
- 2 large eggs
- 1 cup milk
- ½ cup flour
- ½ cup yellow cornmeal
- ½ teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoons melted butter
- Vegetable oil for the pan
Fixings
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons hot sauce (optional)
Instructions
- Preheat your grill or oven to 400°F for grilling the vegetables.
- Brown the chicken: heat 3 tablespoons oil in a skillet over medium heat. Rub chicken with seasoning and brown both sides. Remove from heat.
- Make the verde sauce: place onion and garlic on a grill-safe tray; place peppers and tomatillos directly on the grill grates. Roast until the tomatillos have color and peppers are blistered. Transfer peppers to a tray and cover to steam for a few minutes, which loosens their skins.
- When cool enough to handle, peel pepper skins and discard stems. Place peeled peppers and whole tomatillos in a blender with cilantro and lime juice. Pulse to a chunky or smooth consistency as you prefer. Season gradually with salt to taste.
- Simmer chicken in half of the verde sauce over low heat until fully cooked (internal temperature to your preference, then shred). Keep the sauce the chicken cooked in—it adds moisture and flavor.
- Preheat your oven or pellet grill to 350°F for baking the assembled enchiladas.
- Make corn crepes: whisk eggs, milk, flour, cornmeal, salt, sugar, and melted butter until smooth. Heat a nonstick skillet with a little oil. Pour about ¼–1/3 cup batter, tilt to spread thin, cook 1–2 minutes until set, flip and cook 30 seconds more. Repeat with remaining batter.
- Assemble: pour half of the remaining verde sauce into a high-sided baking pan. Fill each crepe with shredded chicken, roll, and arrange in the dish. Spoon remaining salsa over the rolls and sprinkle with cheddar.
- Bake for about 30 minutes, until cheese is melted and the dish is heated through. Serve topped with sour cream, additional cilantro, and your favorite sides.
Notes
For an easier version, use store-bought green enchilada sauce and corn tortillas—this saves more than an hour and still produces a delicious meal.
Adjust the number of jalapeños and whether you leave seeds in to control heat. Roasting peppers until deeply blistered gives the salsa extra smoky character.
Nutrition (per serving, approximate)
Calories: 887 | Total Fat: 48g | Saturated Fat: 20g | Sodium: 2422mg | Carbohydrates: 53g | Fiber: 9g | Protein: 61g
Enjoy these Verde Chicken Enchiladas with simple sides—fresh guacamole, cilantro-lime rice, or a crisp salad make perfect complements.