Chicken enchiladas with green tomatillo sauce

I’m about to let you in on a little chef’s secret I stumbled on after one too many bland enchiladas: roast the tomatillos and garlic first. Sounds tiny, but that char adds smoky brightness that turns ordinary into unforgettable. I love this version because it’s fast enough for a weeknight and layered enough to impress at a dinner party. The sauce sings bright-green citrus notes, the tortillas come out tender with a few crisp edges, and the kitchen smells like a lively market—zesty, garlicky, and a touch of warm corn. Stick with me and I’ll show you how to get the sauce silky, the filling juicy, and the bake golden in under an hour.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

Because bright, tangy green tomatillo sauce lifts shredded chicken into something zingy and fresh. The texture balances creamy, cheesy filling with a slightly crisp edge on the tortillas. It’s deliciously tangy, a little smoky if you roast the tomatillos, and comforting enough to make you feel at home. Plus: it’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 pounds cooked chicken, shredded (rotisserie works great)
• 12 corn or flour tortillas (6–8 inch)
• 2 cups shredded Monterey Jack or cheddar cheese
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup sour cream or plain Greek yogurt (optional, for creamier filling)
• Fresh cilantro for garnish (about 1/4 cup, chopped)
• 1 lime, cut into wedges

For the Sauce / Garnish (if applicable):

• 1 1/2 pounds tomatillos, husked and rinsed (about 8–10)
• 1–2 jalapeños, stemmed (remove seeds for milder heat)
• 1 medium white onion, quartered
• 4 cloves garlic, unpeeled
• 1/2 cup low-sodium chicken broth
• 1/2 cup fresh cilantro leaves
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp vegetable oil or olive oil
• 1 tsp sugar (optional, to balance acidity)
• Salt to taste

How I Make It

Step 1:

Preheat the oven to 350°F. Roast the tomatillos, jalapeños, quartered onion, and unpeeled garlic on a rimmed baking sheet drizzled with 1 tbsp oil until they blister and char in spots—about 15–18 minutes. You’ll smell bright, caramelized sweetness and a whiff of smoke. Let the garlic cool a minute, then squeeze it out of the skins.

Step 2:

Transfer the roasted veg to a blender with 1/2 cup chicken broth, 1/2 cup cilantro, 2 tbsp lime juice, and a pinch of sugar. Blend until silky, taste, and season with salt. If the sauce feels too thick, add a splash more broth. This is where the flavor wakes up—bright, tangy, and slightly smoky.

Step 3:

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until soft and golden, about 5–7 minutes. Add 2 cloves minced garlic, 1 tsp cumin, and 1 tsp chili powder; stir for 30 seconds until fragrant. Toss in the shredded chicken, season with 1/2 tsp salt and pepper, and stir to combine. If you want creamier filling, fold in 1/2 cup sour cream now.

Step 4:

Warm the tortillas briefly in a dry skillet or microwave (20 seconds wrapped in a damp towel) so they don’t crack. Spoon about 1/3 cup of chicken mixture into each tortilla, roll tightly, and place seam-side down in a 9×13 baking dish. Pour the tomatillo sauce evenly over the tortillas, sprinkle with 2 cups shredded cheese, and bake at 350°F for 20–25 minutes until bubbling and edges get golden. Listen for that satisfying sizzle!

Step 5:

Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro, extra lime wedges, and dollops of sour cream if you like. Cut into portions and serve warm with your favorite sides.

Pro Tips

• Roast the tomatillos and garlic until they char in spots—that blackened flavor makes a huge difference.
• To prevent soggy enchiladas, don’t drown them in sauce; pour just enough to coat and keep some for serving.
• Rotisserie chicken saves time and tastes great; shred it while it’s still warm for easier mixing.
• For a creamier sauce, stir in 2 tbsp of crema or Greek yogurt after blending—but add it off-heat so it doesn’t break.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey or cooked pulled pork—flavor stays rich, texture changes slightly.
• For vegetarian: use roasted sweet potato and black beans instead of chicken; add a squeeze of lime for brightness.
• Dairy-free: replace cheese with a vegan shredded cheese and use coconut yogurt or skip the sour cream; sauce remains naturally dairy-free.
• Gluten-free: use corn tortillas (ensure labeled gluten-free if very sensitive).

Variations & Tips

• Spicy: leave jalapeño seeds in or add one serrano pepper to the roast for extra kick.
• Kid-friendly: remove seeds and use mild cheese; serve extra sauce on the side.
• Green chile twist: add diced roasted hatch chiles to the filling for a Southwestern vibe.
• Bake-free version: spoon filling into warmed tortillas, top with chilled tomatillo salsa for a fresh no-oven option.
• Crispy top: broil for 2 minutes at the end for a bubbly, golden cheese crust—watch it carefully.
• Creative twist: add a teaspoon of toasted sesame oil to the sauce for an unexpected nutty note.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the enchiladas in the dish, cover, and refrigerate for up to 24 hours. Bake for an extra 5–10 minutes if straight from the fridge. Store leftover sauce and enchiladas separately for the best texture.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one larger roasting pan and increase bake time by 10–15 minutes if it’s very full—check for bubbling and golden cheese.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

The cheese should be melted and bubbling, edges slightly golden, and the filling hot through—about 165°F internal if you check with a thermometer.

What if I don’t have ingredient X?

If you don’t have tomatillos, use a mix of green salsa and a squeeze of lime; if you lack cilantro, parsley keeps the fresh note but changes the flavor slightly.

How I Like to Serve It

I serve these enchiladas with a crisp cabbage slaw or simple avocado slices, and always a cold Mexican lager or a bright margarita. They work for cozy weeknights, cheerful potlucks, or game-day spreads. In summer, I pair them with grilled corn; in winter, a warm bean salad feels perfect.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the texture best.
• Ensure chicken reaches 165°F when reheated or cooked from raw for safety.

Final Thoughts

Closing: Go roast some tomatillos and make a saucy, cheesy pan of goodness—now go impress someone — or just yourself — with your homemade masterpiece!