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Flavorful Chicken Enchiladas with Creamy Green Sauce

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These chicken enchiladas feature tender shredded chicken wrapped in soft corn tortillas, topped with a creamy green sauce made from roasted tomatillos and fresh herbs, then baked to melty perfection. A quick and easy recipe perfect for family dinners and potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 pound tomatillos, husked and rinsed (fresh or frozen, fresh preferred)
  • 1 jalapeño, seeded for less heat or keep seeds for more kick
  • 1 cup fresh cilantro leaves
  • 1/2 cup chopped white onion
  • 1/2 cup sour cream (recommend Daisy brand for best texture)
  • 1/4 cup chicken broth or water (use low sodium broth for richer flavor)
  • Juice of 1 lime
  • Salt, to taste
  • 8–10 small corn tortillas (fresh, soft preferred)
  • 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
  • Olive oil or vegetable oil, for warming tortillas
  • Optional garnishes: sliced avocado, extra cilantro, chopped green onions, or crumbled queso fresco

Instructions

  1. In a large bowl, combine shredded chicken, finely chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Mix well to coat evenly. Set aside.
  2. Preheat oven broiler. Place tomatillos and jalapeño on a foil-lined baking sheet. Broil 5-7 minutes, turning once, until lightly charred and softened. Let cool slightly.
  3. Transfer roasted tomatillos and jalapeño to blender or food processor. Add cilantro, chopped onion, sour cream, chicken broth, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
  4. Heat a skillet over medium heat with a small amount of oil. Lightly warm each tortilla about 15 seconds per side until pliable. Keep warm wrapped in a kitchen towel.
  5. Preheat oven to 375°F (190°C). Spread a thin layer of creamy green sauce on the bottom of a 9×13 inch baking dish.
  6. Spoon 2-3 tablespoons of chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
  7. Pour remaining creamy green sauce evenly over rolled enchiladas. Sprinkle shredded cheese generously on top.
  8. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  9. Remove from oven and let cool 5 minutes. Garnish with sliced avocado, extra cilantro, or crumbled queso fresco if desired.

Notes

If sauce is too thick, add a splash of chicken broth before blending. If too thin, add more sour cream to thicken. Warming tortillas prevents cracking and makes rolling easier. Bake uncovered to avoid soggy tortillas. Sauce can be made 2 days ahead and stored refrigerated. Enchiladas freeze well for up to 3 months; bake from frozen with extra time and foil cover.

Nutrition

Keywords: chicken enchiladas, creamy green sauce, tomatillos, Mexican recipe, easy enchiladas, comfort food, weeknight dinner

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