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Zesty Chicken Enchiladas Recipe with Easy Fresh Green Sauce for Dinner

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These zesty chicken enchiladas feature tender shredded chicken, melty cheese, and a fresh green sauce made from tomatillos, cilantro, and jalapeño. Perfect for a quick, flavorful dinner with a bright, tangy twist.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
  • 8–10 corn tortillas (soft, fresh ones are best; you can lightly toast them for pliability)
  • 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend for meltiness)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 6 medium tomatillos, husked and rinsed
  • 1/2 cup fresh cilantro leaves
  • 1 small jalapeño, seeded for mild or with seeds for more heat
  • 1/4 cup chopped white onion
  • 1 clove garlic
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 cup water (adjust for desired sauce consistency)
  • Optional toppings: sour cream or Mexican crema, extra cilantro leaves, sliced avocado or guacamole, fresh lime wedges

Instructions

  1. Prep the Fresh Green Sauce: Boil or steam the tomatillos until softened and dull green (8-10 minutes). Let cool slightly. Add tomatillos, cilantro, jalapeño, onion, garlic, lime juice, salt, and water to a blender. Pulse until smooth but vibrant. Adjust salt or lime juice as needed. Set aside.
  2. Prepare the Chicken Filling: In a sauté pan over medium heat, add a small splash of oil and cook chopped onion until translucent (3-4 minutes). Add minced garlic and cook for another minute. In a bowl, combine shredded chicken, cooked onion and garlic, cumin, lime juice, salt, and pepper. Mix well.
  3. Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for about 20 seconds each side or microwave wrapped in a damp towel for 30 seconds to make rolling easier and prevent tearing.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread about 1/2 cup of fresh green sauce evenly over the bottom of a 9×13 inch baking dish. Place 2-3 tablespoons of chicken filling in the center of each tortilla, sprinkle a little cheese on top, then roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas and filling.
  5. Top and Bake: Pour remaining fresh green sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and slightly golden.
  6. Serve: Let enchiladas rest for 5 minutes before serving. Garnish with sour cream, fresh cilantro, avocado slices, and lime wedges if desired.

Notes

If sauce is too thick, add a splash more water to keep it pourable but not watery. Warm tortillas before rolling to prevent cracking. Cover baking dish with foil initially to keep enchiladas moist and cheese melting evenly. Sauce can be made up to 2 days ahead and stored in fridge. Enchiladas can be assembled and frozen before baking for up to 2 months.

Nutrition

Keywords: chicken enchiladas, fresh green sauce, tomatillo sauce, Mexican dinner, easy enchiladas, weeknight meal, zesty chicken, baked enchiladas

Find it online: https://realityeats.com/zesty-chicken-enchiladas-recipe-with-easy-fresh-green-sauce-for-dinner/