Chicken enchiladas with green tomatillo sauce are my ultimate comfort food! The perfect blend of flavors and textures makes this dish a household favorite, and I can’t wait to share my recipe with you!
The Best Chicken Enchiladas with Green Tomatillo Sauce
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 cups cooked shredded chicken
- 1 cup green tomatillo sauce
- 1 cup shredded cheese (Monterey Jack or a Mexican blend)
- 8 corn tortillas
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add shredded chicken, cumin, salt, and pepper to the skillet. Mix well and cook for about 5 minutes.
- In a separate dish, pour half of the green tomatillo sauce to cover the bottom.
- Warm the corn tortillas slightly to make them pliable. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll them up.
- Place the rolled tortillas seam-side down in the dish. Pour the remaining tomatillo sauce over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with cilantro if desired and serve hot.
Servings
This recipe serves 4-6 people.
Nutrition Info
Calories: 350 per serving
Protein: 25g
Carbohydrates: 30g
Fat: 15g
Final Thoughts
Making these enchiladas is not just about enjoying a meal—it’s about creating memories in the kitchen. I hope you enjoy this dish as much as I do, and that it brings warmth and joy to your table!