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Irresistible Chicken Enchiladas Recipe with Creamy Green Sauce

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These chicken enchiladas feature tender shredded chicken wrapped in warm corn tortillas and topped with a fresh, creamy green sauce made from roasted tomatillos and mild chilies. Perfect for quick weeknight dinners or casual gatherings, this recipe combines bold Mexican flavors with a smooth, tangy sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 lb (450 g) fresh tomatillos, husked and rinsed
  • 1–2 mild green chilies (like Anaheim or poblano), roasted and seeded
  • 1/2 cup (120 ml) sour cream or Mexican crema
  • 1/4 cup (15 g) fresh cilantro leaves
  • 1 garlic clove
  • Juice of 1 lime
  • Salt to taste
  • 1/4 cup (60 ml) chicken broth or water
  • 8–10 small corn tortillas (6-inch / 15 cm size), warmed
  • 1 1/2 cups (150 g) shredded Monterey Jack or mozzarella cheese
  • Optional toppings: sliced avocado, chopped green onions, extra cilantro, sour cream

Instructions

  1. Cook and shred the chicken: In a medium pot, cover chicken breasts with water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until cooked through. Let cool slightly, then shred with two forks.
  2. Sauté the aromatics: Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic, cumin, chili powder, salt, and pepper. Cook another minute until fragrant. Add shredded chicken and stir to combine. Remove from heat.
  3. Prepare the creamy green sauce: Roast tomatillos and green chilies under a broiler or on a hot skillet until slightly charred (about 5 minutes), turning occasionally. Let cool, then transfer to blender. Add sour cream, cilantro, garlic clove, lime juice, salt, and chicken broth. Blend until smooth and creamy. Adjust seasoning to taste. If the sauce is too thick, add a splash more broth.
  4. Preheat oven to 375°F (190°C). Lightly grease your baking dish.
  5. Assemble the enchiladas: Warm tortillas until pliable. Spoon about 1/4 cup (60 ml) of the chicken mixture into each tortilla and roll up tightly. Place seam-side down in the baking dish. Repeat until all tortillas are filled.
  6. Pour sauce evenly over the rolled enchiladas. Sprinkle shredded cheese generously on top.
  7. Bake uncovered for 20-25 minutes until the cheese is bubbly and slightly golden. If the cheese browns too quickly, cover loosely with foil halfway through baking.
  8. Let the enchiladas rest for 5 minutes before serving. Garnish with avocado slices, extra cilantro, and a dollop of sour cream if desired.

Notes

Roast tomatillos and chilies for a smoky depth and fresh flavor. Warm tortillas before filling to prevent cracking. Cover enchiladas with foil if cheese browns too quickly. Sauce can be made up to 2 days ahead and stored in the fridge. For dairy-free version, substitute sour cream with coconut yogurt or cashew cream and use vegan cheese or omit cheese.

Nutrition

Keywords: chicken enchiladas, creamy green sauce, tomatillos, Mexican recipe, easy dinner, weeknight meal, corn tortillas, shredded chicken

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