Name: Chicken Enchiladas in Creamy Roasted Tomatillo Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings (12 enchiladas)
Cuisine: Mexican
Ingredients: 1.5 lb (about 12 medium) tomatillos, husked and rinsed; 2 serrano chiles, stemmed (seeds left in for more heat); 4 garlic cloves, unpeeled; 1/2 medium white onion, in one thick slice; 3 cups (720 ml) low-sodium chicken broth; 1 cup (240 ml) Mexican crema or sour cream; 1/2 cup packed fresh cilantro leaves and tender stems; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 3 cups shredded cooked chicken (about 1.25 lb bone-in breasts); 2 tbsp vegetable oil; 1/2 medium white onion, finely diced; 2 garlic cloves, minced; 1 tsp dried Mexican oregano; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 12 corn tortillas (6-inch); 3 tbsp vegetable oil, for softening tortillas; 2 cups (8 oz) shredded Monterey Jack or Oaxaca cheese, divided; 1/2 cup (120 ml) Mexican crema, for drizzling; 1/4 cup crumbled queso fresco or feta; 1/4 cup chopped fresh cilantro; Thinly sliced red onion, for serving

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A classic Mexican comfort dish featuring shredded chicken rolled in corn tortillas, smothered in a velvety roasted tomatillo sauce enriched with Mexican crema and melted cheese. The tangy green sauce balances the richness of the dairy for a bright, savory finish that feels indulgent yet fresh.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings4

Yield4 servings (12 enchiladas)

Nutrition Facts

Per serving (estimated)

640 kcalCalories
36 gFat
16 gSaturated Fat
38 gCarbs
5 gFiber
7 gSugar
40 gProtein
920 mgSodium
780 mgPotassium
380 mgCalcium
4 mgIron
28 mgVitamin C
220 mcgVitamin A

Ingredients

For the roasted tomatillo cream sauce

1.5 lb (about 12 medium) tomatillos, husked and rinsed
2 serrano chiles, stemmed (seeds left in for more heat)
4 garlic cloves, unpeeled
1/2 medium white onion, in one thick slice
3 cups (720 ml) low-sodium chicken broth
1 cup (240 ml) Mexican crema or sour cream
1/2 cup packed fresh cilantro leaves and tender stems
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

For the chicken filling

3 cups shredded cooked chicken (about 1.25 lb bone-in breasts)
2 tbsp vegetable oil
1/2 medium white onion, finely diced
2 garlic cloves, minced
1 tsp dried Mexican oregano
1/2 tsp ground cumin
1/2 tsp kosher salt

For assembly

12 corn tortillas (6-inch)
3 tbsp vegetable oil, for softening tortillas
2 cups (8 oz) shredded Monterey Jack or Oaxaca cheese, divided
1/2 cup (120 ml) Mexican crema, for drizzling
1/4 cup crumbled queso fresco or feta
1/4 cup chopped fresh cilantro
Thinly sliced red onion, for serving

Directions

Make the sauce: Set an oven rack 6 inches from the broiler and preheat the broiler on high. Arrange tomatillos, serrano chiles, garlic cloves, and onion slice on a rimmed sheet pan. Broil 6 to 8 minutes, turning once, until charred in spots and softened. Let cool slightly, then peel the garlic.
Transfer the roasted vegetables and any pan juices to a blender. Add the cilantro and 1 cup of the chicken broth. Blend until smooth, working in batches if needed. Pour through a fine-mesh strainer into a saucepan and discard the solids.
Stir in the remaining 2 cups broth, season with 1 tsp salt and pepper, and bring to a gentle simmer over medium heat, about 5 minutes. Reduce heat to low, whisk in the crema, and keep warm without boiling. Taste and adjust salt.
Make the filling: Heat 2 tbsp oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Stir in garlic, oregano, cumin, and salt; cook 1 minute until fragrant. Add the shredded chicken and toss until evenly coated and warmed through, about 2 minutes. Remove from heat.
Assemble: Preheat the oven to 400°F (200°C). Warm the oil in a small skillet over medium-low heat. Dip each tortilla in the oil for 5 to 8 seconds per side until pliable, then drain on paper towels. Spoon about 1/3 cup of the chicken mixture and 1 tbsp of cheese down the center of each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
Pour about 1 1/2 cups of the warm tomatillo sauce over the rolled tortillas and spread evenly. Top with the remaining 1 1/2 cups sauce, then sprinkle with the remaining shredded cheese.
Cover the dish tightly with foil and bake until hot and bubbly, 12 to 15 minutes. Uncover and bake 3 to 5 minutes more to lightly brown the cheese.
Let rest 5 minutes before serving. Drizzle with the extra crema, scatter queso fresco, cilantro, and sliced red onion on top. Serve with extra warm sauce on the side.

Cook’s Notes

For the smoothest sauce, strain the blended tomatillo mixture to remove the fibrous chiles and seeds.
Bone-in, skin-on chicken thighs poached with a halved onion, a bay leaf, and a pinch of salt yield the most flavorful, moist filling.
Lightly frying the tortillas in oil keeps them from tearing and prevents sogginess under the creamy sauce.
If the sauce is too tangy, stir in an extra tablespoon or two of crema to round it out.
Enchiladas are best assembled and sauced just before baking so the tortillas stay intact rather than getting mushy.