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Flavorful Chicken Enchiladas with Easy Creamy Green Sauce

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A quick and easy recipe for chicken enchiladas topped with a creamy, tangy green tomatillo sauce. Perfect for busy weeknights or gatherings, this dish combines tender shredded chicken, melty cheese, and a fresh, flavorful sauce.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese (or a Mexican blend)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound tomatillos, husked and rinsed
  • 1 jalapeño, seeded for less heat (optional)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup sour cream (or Greek yogurt for a healthier twist)
  • 1/4 cup chicken broth or water
  • 1 tablespoon lime juice (freshly squeezed)
  • 8–10 corn tortillas (or flour tortillas as substitute)
  • 1/2 cup shredded cheese for topping
  • Optional garnishes: sliced avocado, chopped green onions, extra cilantro, lime wedges

Instructions

  1. Prepare the creamy green sauce: Boil rinsed tomatillos and jalapeño in water for about 5 minutes until softened. Drain and transfer to a blender. Add cilantro, sour cream, chicken broth, lime juice, and salt. Blend until smooth and creamy. Set aside. If sauce is too thick, add more broth one tablespoon at a time.
  2. Make the filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic, cumin, chili powder, salt, and pepper; cook another minute until fragrant.
  3. Add shredded chicken to the skillet and stir to coat in the spices and onion mixture. Cook for 2-3 minutes until heated through. Remove from heat and stir in 1 cup shredded cheese to bind the filling.
  4. Prepare tortillas: Warm tortillas in a dry skillet for 20 seconds per side or wrap in a damp paper towel and microwave for 30 seconds to make them pliable.
  5. Assemble enchiladas: Preheat oven to 350°F (175°C). Pour a thin layer of creamy green sauce into the bottom of a 9×13-inch baking dish. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam side down in the dish.
  6. Pour remaining creamy green sauce evenly over enchiladas. Sprinkle with remaining shredded cheese.
  7. Bake uncovered for 20-25 minutes until sauce is bubbly and cheese is melted and slightly golden.
  8. Let enchiladas rest for 5 minutes after baking. Garnish with sliced avocado, chopped green onions, cilantro, and lime wedges as desired.

Notes

If sauce is runny before baking, it will thicken in the oven. Avoid overstuffing tortillas to prevent tearing. Sauce can be made up to 2 days ahead and stored in the fridge. For dairy-free, substitute sour cream with coconut yogurt and cheese with plant-based alternatives. Warming tortillas before rolling prevents cracking.

Nutrition

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

Find it online: https://katedishes.com/flavorful-chicken-enchiladas-recipe-easy-creamy-green-sauce-step-by-step/