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Chicken Enchiladas with Creamy Green Sauce

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Chicken enchiladas with creamy green sauce feature a vibrant, tangy tomatillo-based sauce paired with tender shredded chicken wrapped in warm tortillas, perfect for a comforting and flavorful meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast or rotisserie chicken
  • 8–10 medium tomatillos, husked and rinsed
  • 1 small jalapeño, seeded or with seeds based on heat preference
  • 1 small white onion, roughly chopped
  • 2 large garlic cloves, minced
  • ½ cup fresh cilantro, chopped
  • 1 cup low-sodium chicken broth
  • ½ cup sour cream or Mexican crema
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 8–10 flour or corn tortillas, warmed
  • 1½ cups shredded cheese (Monterey Jack, cheddar, or blend)
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Roast the tomatillos, jalapeño, and onion on a roasting pan drizzled with 1 tablespoon olive oil for 15-20 minutes until soft and slightly charred.
  3. Transfer roasted vegetables to a blender or food processor. Add garlic, chicken broth, cilantro, sour cream, cumin, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
  4. In a large mixing bowl, combine shredded chicken with about 1 cup of the creamy green sauce until well coated.
  5. Lightly warm the tortillas in a skillet or microwave until soft and pliable.
  6. Spread a thin layer of green sauce on the bottom of a 9×13-inch baking dish.
  7. Spoon about ⅓ cup of the chicken mixture onto each tortilla, sprinkle with shredded cheese, roll tightly, and place seam-side down in the baking dish.
  8. Pour remaining creamy green sauce over the enchiladas and sprinkle remaining cheese evenly on top.
  9. Bake for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
  10. Let enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.

Notes

Roasting tomatillos and jalapeño brings out natural sweetness and reduces acidity. Use cooked chicken slightly warm for better sauce absorption. Warm tortillas before rolling to prevent cracking. Cover with foil if cheese browns too quickly. Sauce consistency should be thick but pourable; add chicken broth to thin if needed. Leftovers taste better after a day and reheat best in oven covered with foil.

Nutrition

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

Find it online: https://realityeats.com/chicken-enchiladas-with-creamy-green-sauce-easy-homemade-recipe-for-the-best-flavor/