Chicken enchiladas with green tomatillo sauce easy

When I want something that smells like a warm hug and fills the whole kitchen with tangy, bright aromas, I make these chicken enchiladas with green tomatillo sauce. I grew up eating my abuela’s version on rainy nights, and the steam from the baking pan always made the windows fog up and the house feel cozy. Tonight’s version keeps that comfort but trims the fuss—bright, slightly tart tomatillo sauce, tender shredded chicken, melty cheese, and crisp edges where the tortillas kiss the pan. If you like a little zip and lots of comfort, this recipe will become your go-to weeknight favorite and your lazy-Sunday brag dish.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This recipe shines because it balances bright, slightly tart tomatillo flavors with rich, cheesy comfort. The texture plays fun games—silky sauce, tender shredded chicken, and slightly crisped tortilla edges. It’s easy enough for a weeknight and impressive enough for guests. Plus? It’s so straightforward even your oven can’t mess it up. The kitchen fills with a zesty, garlicky scent that makes everyone wander in for a peek.

Ingredients

For the Main Dish:

• 2 cups shredded cooked chicken (about 12 oz) — rotisserie works great
• 12 corn tortillas (6-inch)
• 2 cups shredded Monterey Jack or cheddar cheese
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 tbsp vegetable oil or neutral oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper to taste
• Cooking spray or a little oil for the baking dish

For the Sauce / Garnish (if applicable):

• 1 lb tomatillos, husked and rinsed (about 8–10 medium)
• 1 jalapeño, stem removed (seed if you want milder)
• 2 garlic cloves
• 1/2 cup chopped cilantro
• 1/3 cup chicken broth (or water)
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 tsp sugar (balances acidity)
• Optional: 1/2 cup sour cream or Mexican crema for topping
• Optional garnish: chopped cilantro, sliced radishes, diced avocado, lime wedges

How I Make It

Step 1:

I preheat the oven to 375°F and grab a 9×13 baking dish, giving it a quick spray or rub of oil. I roast the tomatillos for the sauce in a hot skillet: heat 1 tbsp oil over medium-high heat and add the rinsed tomatillos and jalapeño. I let them sizzle until they blister and soften—about 6–8 minutes—and I love listening for that faint popping and sizzle as the skins brown. Browning adds depth and mellows the tang.

Step 2:

While the tomatillos bloom, I sauté the chopped onion in the remaining 1 tbsp oil until it smells sweet and looks translucent, about 4 minutes. I toss in the garlic for the final 30 seconds so it turns fragrant but not bitter. Then I add the sautéed mix and blistered tomatillos to a blender with the jalapeño, cilantro, chicken broth, lime juice, and sugar. I blitz until smooth, taste, and season with salt and pepper. If the sauce feels too thick, I thin with a splash more broth.

Step 3:

I warm the corn tortillas quickly on a dry skillet or in the microwave (stacked and wrapped in a damp paper towel) so they bend without breaking. For the filling, I toss the shredded chicken with 1 cup of the green sauce, 1 tsp cumin, 1 tsp chili powder, and a pinch of salt. This step keeps every tortilla juicy and flavorful—don’t skip it. If your chicken looks dry, add another splash of sauce.

Step 4:

I spoon about 1/4 cup of filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared dish. When the pan looks like a neat little row of green rolls, I ladle the remaining sauce over the top and sprinkle with the remaining 1 cup cheese. I bake at 375°F for 20 minutes until the cheese bubbles and the edges turn golden. Watch for bubbly cheese and slightly crisp edges—the visual cues tell you it’s ready.

Step 5:

I pull the pan from the oven and let it rest for 5 minutes so the sauce settles and the enchiladas slice cleaner. I top with dollops of sour cream or crema, a scatter of cilantro, sliced radishes for crunch, and a squeeze of lime. The first bite should hit with tang, creaminess, and a little crunch from the tortilla edge.

Pro Tips

• Warm tortillas before rolling to prevent tearing; I microwave a stack wrapped in a damp towel for 20–30 seconds.
• Use rotisserie chicken to save time and add flavor—about 12 oz shredded equals roughly 2 cups.
• If your sauce tastes too sharp, add a little more sugar or a tablespoon of sour cream to mellow it.
• For extra crisp tops, broil for 1–2 minutes at the end but watch closely so cheese doesn’t burn.

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

• Chicken ↔ tofu: Swap shredded chicken for 14 oz firm tofu, pressed and crumbled; flavor will lean milder and protein becomes plant-based.
• Heavy cream ↔ Greek yogurt: Use ½ cup plain Greek yogurt in place of sour cream for tang with added protein (stir in off heat).
• Cheese swap: Monterey Jack → Pepper Jack for spice, or a dairy-free shredded cheese for vegan options.
• Gluten-free option: Use corn tortillas (recipe uses them); make sure your broth and other packaged items label gluten-free.

Variations & Tips

• Spicy: Leave jalapeño seeds in or add a serrano for real kick.
• Kid-friendly: Use mild cheese and remove jalapeño seeds; serve with avocado slices to cool flavors.
• Green chile chicken: Add 1/2 cup roasted green chiles to the sauce for a smoky vibe.
• Vegetarian: Replace chicken with roasted sweet potatoes and black beans for heartiness.
• Creamy twist: Stir ½ cup crema into the sauce for a silkier finish.
• Creative: Top with pickled red onions and pomegranate seeds for a tangy-sweet contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble enchiladas, cover, and refrigerate up to 24 hours before baking (add 5–10 minutes to bake time if cold straight from fridge). You can also freeze before baking for up to 2 months—thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large deep pan; rotate pans halfway through baking if your oven heats unevenly. Keep the bake time similar but add a few minutes if dish is very full.

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?

Look for bubbly sauce, melted and slightly golden cheese, and warm centers when you press gently with a fork. Chicken should already be cooked; if you use raw chicken, cook to an internal temp of 165°F.

What if I don’t have ingredient X?

No tomatillos? Use 1 cup canned green chiles plus 1/4 cup lime juice and a splash of vinegar to mimic the tang. No cilantro? Use parsley plus a squeeze of lemon for freshness.

How I Like to Serve It

I serve these enchiladas with a crisp green salad, warm rice, or black beans for a heartier meal. Grab a cold Mexican lager or a tart margarita if you’re in celebratory mode. For weeknights I keep it simple: crema, cilantro, and lime—pure, quick satisfaction. They make a great potluck dish too; people devour them.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a 350°F oven until warmed through, about 10–15 minutes.
• Safe cooking temp for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!