Name: Chicken Enchiladas with Tomatillo Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings (12 enchiladas)
Cuisine: Mexican
Ingredients: 1 lb fresh tomatillos, husked and rinsed; 1/2 white onion, roughly chopped; 2 jalapeu00f1os, stems removed (seeds left in for more heat); 3 garlic cloves, peeled; 1 tsp kosher salt; 1/2 cup fresh cilantro leaves and tender stems; 1 cup chicken broth or water; 3 cups cooked shredded chicken (about 1.5 lb poached breasts or thighs); 1/2 cup crumbled queso fresco; 1/4 cup sour cream; 1/4 cup finely chopped white onion; 1/2 tsp kosher salt; 1/4 tsp black pepper; 12 corn tortillas; 2 cups shredded Monterey Jack or Oaxaca cheese; 1/2 cup Mexican crema or sour cream; 1/4 cup crumbled queso fresco; 1/4 cup thinly sliced red onion; 1/4 cup chopped fresh cilantro

Be the first to rate

(No Ratings Yet)

Tender shredded chicken is rolled into warm corn tortillas, smothered in a bright, tangy tomatillo salsa, and topped with melted cheese. This is the kind of weeknight Mexican comfort food that feels festive without much fuss.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 servings (12 enchiladas)

Nutrition Facts

Per serving (estimated)

510 kcalCalories
24 gFat
11 gSaturated Fat
36 gCarbs
5 gFiber
6 gSugar
36 gProtein
780 mgSodium
620 mgPotassium
310 mgCalcium
3 mgIron
20 mgVitamin C
240 mcgVitamin A

Ingredients

For the tomatillo sauce

1 lb fresh tomatillos, husked and rinsed
1/2 white onion, roughly chopped
2 jalapeños, stems removed (seeds left in for more heat)
3 garlic cloves, peeled
1 tsp kosher salt
1/2 cup fresh cilantro leaves and tender stems
1 cup chicken broth or water

For the chicken filling

3 cups cooked shredded chicken (about 1.5 lb poached breasts or thighs)
1/2 cup crumbled queso fresco
1/4 cup sour cream
1/4 cup finely chopped white onion
1/2 tsp kosher salt
1/4 tsp black pepper

For assembly and topping

12 corn tortillas
2 cups shredded Monterey Jack or Oaxaca cheese
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso fresco
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro

Directions

Make the sauce: Combine the tomatillos, white onion, jalapeños, garlic, and salt in a saucepan, cover with water, and simmer over medium heat for 10 minutes until the tomatillos are soft and pale green. Reserve 1 cup of the cooking liquid, then drain.
Blend the drained vegetables with the cilantro and 1 cup of the reserved cooking liquid (or chicken broth) until smooth. Pour back into the saucepan and simmer 5 minutes to meld the flavors; taste and adjust salt.
Preheat the oven to 375°F (190°C). In a bowl, mix the shredded chicken, queso fresco, sour cream, chopped onion, salt, and pepper until evenly combined.
Warm the tortillas: Wrap the stack in damp paper towels and microwave for 45 seconds so they roll without cracking. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
Pour the warm tomatillo sauce over the rolled tortillas, spreading it edge to edge. Scatter the shredded Monterey Jack evenly across the top.
Bake uncovered for 18 to 22 minutes, until the cheese is fully melted and the sauce bubbles at the edges of the dish.
Drizzle with crema, then finish with crumbled queso fresco, sliced red onion, and chopped cilantro. Serve hot with rice, beans, or a simple avocado salad.

Cook’s Notes

For extra-crispy edges, briefly fry each tortilla in 1/4 inch of hot oil for 5 seconds per side before filling; blot on paper towels.
Roasting the tomatillos, onion, and jalapeños under the broiler for 6 minutes before blending deepens the sauce with a subtle smoky note.
Poach the chicken in salted water with a halved onion, bay leaf, and garlic clove for the most tender, neutral-flavored filling that lets the sauce shine.
Make the tomatillo sauce up to 3 days ahead; it actually tastes better after a night in the fridge as the flavors round out.