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Creamy Chicken Enchiladas Verde Recipe Easy Tangy Tomatillo Sauce

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A comforting yet fresh enchilada recipe featuring creamy shredded chicken and a tangy roasted tomatillo verde sauce. Ready in under 45 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great here)
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream or Mexican crema
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 pound fresh tomatillos, husked and rinsed
  • 1 jalapeño, stemmed and seeded
  • 1 small handful fresh cilantro leaves
  • 1 lime, juiced
  • 1 teaspoon olive oil
  • Salt, to taste
  • 8 small corn tortillas (or flour if preferred)
  • ½ cup shredded cheddar cheese
  • Optional garnishes: sliced avocado, extra cilantro, diced red onion, or a dollop of sour cream

Instructions

  1. Preheat oven to 425°F (220°C). Place tomatillos and jalapeño on a baking sheet, drizzle with olive oil, and roast for about 15 minutes until softened and slightly charred.
  2. Transfer roasted tomatillos and jalapeño to a blender. Add cilantro, lime juice, and a pinch of salt. Blend until smooth but still a little textured. Adjust salt or lime to taste. Set aside.
  3. In a large skillet over medium heat, sauté chopped onion and garlic until translucent and fragrant, about 3-4 minutes. Stir in cumin.
  4. Add shredded chicken, sour cream, and Monterey Jack cheese to the skillet. Mix until cheese melts slightly and everything is combined. Season with salt and pepper.
  5. Heat tortillas in a dry skillet for about 20 seconds per side to make them pliable.
  6. Spread a thin layer of tomatillo sauce on the bottom of a 9×13 inch baking dish. Place about ⅓ cup of chicken filling in the center of each tortilla, roll it up, and place seam-side down in the dish.
  7. Pour remaining tomatillo sauce evenly over the enchiladas and sprinkle with shredded cheddar cheese.
  8. Bake uncovered at 375°F (190°C) for 20-25 minutes until cheese is bubbly and slightly golden.
  9. Let cool for 5 minutes. Garnish with sliced avocado, cilantro, or a dollop of sour cream before serving.

Notes

Roasting tomatillos and jalapeño adds smoky depth and reduces raw acidity. Warm tortillas before rolling to prevent cracking. Adjust jalapeño seeds to control heat. Thin sauce with water or chicken broth if too thick before pouring. For dairy-free, substitute sour cream with coconut yogurt or cashew cream.

Nutrition

Keywords: enchiladas, chicken enchiladas, tomatillo sauce, salsa verde, creamy chicken, Mexican recipe, easy dinner, weeknight meal

Find it online: https://pokirecipes.com/creamy-chicken-enchiladas-verde-recipe-easy-tangy-tomatillo-sauce/