Description
These Green Chicken Enchiladas feature tender shredded chicken wrapped in corn tortillas, smothered in a tangy, vibrant tomatillo-based green sauce, topped with melted cheese and fresh garnishes. Perfectly baked until bubbly and golden, this Mexican-inspired dish combines zesty, savory flavors with creamy cheese and fresh cilantro for a satisfying meal.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless, skinless chicken breasts or thighs (or 3 cups rotisserie chicken)
- 1 onion, halved
- 4 cloves garlic, diced
- 1 tablespoon kosher salt
Green Sauce
- 1 pound fresh tomatillos, husked, rinsed and cut into quarters (canned tomatillos can be used as a substitute)
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 2 serrano chiles, seeds removed, stemmed and chopped
- ½ cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
- ½ cup canola oil
Assembly and Toppings
- 12 corn tortillas (yellow or white)
- 2 cups shredded Mexican cheese blend
- 1 cup sour cream (or crème fraiche or Mexican crema)
- 1 cup queso fresco (or cotija cheese, crumbled)
- 2 fresh tomatoes, diced
- ½ sweet yellow onion, peeled and diced
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking pan with cooking spray and set it aside for later assembly.
- Cook the Chicken: In a large pot, combine the chicken breasts, halved onion, diced garlic, and kosher salt. Cover with water and bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked through and tender, about 20-25 minutes. Remove chicken from broth and shred with two forks, set aside. Reserve the broth.
- Prepare the Green Sauce: In a medium saucepan, add the quartered tomatillos, chopped onion, garlic, and serrano chiles. Cover with water and bring to a boil, then simmer until the tomatillos are soft, about 10 minutes. Drain and transfer them to a blender. Add cilantro, salt, pepper, and some of the canola oil, then blend until smooth. Heat the remaining canola oil in a skillet over medium heat and pour in the sauce; simmer for 5-10 minutes to develop flavors, stirring occasionally.
- Assemble the Enchiladas: Lightly warm the corn tortillas to make them pliable. Dip each tortilla into the green sauce to coat, then fill with shredded chicken and a sprinkle of shredded cheese. Roll up the tortillas tightly and place seam-side down in the prepared baking pan in a single layer.
- Top and Bake: Pour the remaining green sauce over the arranged enchiladas, then sprinkle evenly with the remaining Mexican cheese blend. Bake uncovered in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let rest for a few minutes. Garnish with dollops of sour cream, crumbled queso fresco or cotija cheese, diced tomatoes, diced sweet onion, and chopped fresh cilantro. Serve warm and enjoy!
Notes
- If using rotisserie chicken, reduce cooking time and use the shredded chicken directly for assembly.
- Canned tomatillos can be used as a shortcut, but fresh tomatillos yield a brighter flavor.
- Warm tortillas slightly before filling to prevent cracking during rolling.
- The green sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust serrano chile quantity for heat preference or substitute with jalapeños for milder flavor.
