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Chicken Enchiladas Verde – Easy Creamy Tomatillo Sauce Recipe

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Tender chicken enchiladas wrapped in corn tortillas and smothered in a creamy, tangy tomatillo sauce, topped with melty cheese. This comforting Mexican-inspired dish is quick, crowd-pleasing, and perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 pound tomatillos, husked and rinsed
  • 1 small white onion, peeled and quartered
  • 2–3 garlic cloves, peeled
  • 1 jalapeño or serrano pepper, stemmed and seeded (leave seeds for more heat)
  • 1/2 cup fresh cilantro, packed (stems okay)
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup low-sodium chicken broth
  • Salt and pepper, to taste
  • 3 cups cooked chicken, shredded (rotisserie or poached)
  • 10–12 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack or mozzarella cheese
  • Chopped green onions (optional, for garnish)
  • Chopped fresh cilantro (optional, for garnish)
  • 1/4 cup canned green chiles, chopped (optional)
  • 1/2 cup frozen corn kernels, thawed and patted dry (optional)
  • 1/2 cup black beans, rinsed and drained (optional)

Instructions

  1. Preheat oven broiler to high. Place tomatillos, onion, garlic, and jalapeño on a foil-lined baking sheet. Broil for 6-8 minutes, turning halfway, until blistered and softened. Alternatively, char veggies in a dry skillet over medium-high heat for 8-10 minutes.
  2. Transfer roasted veggies and juices to a blender. Add cilantro, sour cream, and chicken broth. Blend until smooth (about 1 minute). Season with salt and pepper. If too thick, add more broth.
  3. In a large bowl, mix shredded chicken with 1/2 cup tomatillo sauce. Stir in optional add-ins (green chiles, corn, black beans) if using. Filling should be moist but not soupy.
  4. Heat a skillet over medium and warm each tortilla for 10-15 seconds per side until pliable. Alternatively, microwave tortillas between damp paper towels for 30 seconds.
  5. Spread 1/2 cup creamy tomatillo sauce in the bottom of a 9×13-inch baking dish. Spoon about 1/4 cup chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
  6. Pour remaining tomatillo sauce evenly over enchiladas. Sprinkle with shredded cheese. Cover dish with foil.
  7. Bake at 375°F for 20 minutes. Remove foil and bake another 10 minutes, until cheese is golden and bubbly.
  8. Let enchiladas rest for 5-10 minutes before serving. Garnish with green onions and fresh cilantro if desired.

Notes

Warm tortillas before rolling to prevent cracking. For dairy-free, use coconut yogurt and plant-based cheese. Sauce can be thickened by simmering in a saucepan. Add lime juice or a pinch of sugar to balance sauce flavor. Enchiladas can be assembled ahead and refrigerated before baking. Leftovers taste even better after a day or two.

Nutrition

Keywords: chicken enchiladas, enchiladas verde, creamy tomatillo sauce, Mexican dinner, easy enchiladas, family meal, gluten-free, rotisserie chicken, comfort food

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