Chicken Enchiladas with Green Tomatillo Sauce

Chicken Enchiladas with Green Tomatillo Sauce
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These chicken enchiladas are one of the first really good recipes that I learned.  I have added and altered it over the years and my family has declared that it is perfection.  I hope you enjoy it as much as we do!

Chicken Enchiladas with Tomatillo Sauce

Chicken Enchiladas with Tomatillo Sauce

These light and fresh chicken enchiladas are filled with shredded chicken and monterey jack cheese and topped with a tangy tomatillo sauce.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 1026kcal
Author While It's Cooking


  • Pressure Cooker
  • Saute Pan
  • Blender



  • 1 lb chicken boneless (I prefer thighs)
  • 1 med onion peeled and quartered
  • 3 cups water
  • 3 tsp Knorr chicken flavored bouillon
  • 3 jalapenos seeded and cut in half
  • 1 lime cut in quarters


  • 5 tbsp butter
  • 1 med onion chopped
  • 3 cloves garlic minced
  • 3/4 lb tomatillos husks and stems removed and then quartered
  • 2.5 cup chicken broth (reserved from the chicken you cooked)
  • 1/4 cup flour
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1 cup sour cream


  • shredded chicken
  • 1 tsp cumin
  • 1 tsp salt
  • 4 oz green chili peppers chopped
  • 3 cups monterey jack cheese shredded
  • 12 corn tortillas (depending on how much you fill them, you might need up to 12)
  • 2.5 tbsp olive oil


  • romaine lettuce shredded
  • cilantro fresh
  • sour cream
  • avocado sliced
  • lime quartered


Prepare the Chicken

  • Combine all ingredients in pressure cooker. Seal and cook on high for 30 minutes and allow natural release. (Note: If you don't have a pressure cooker, you can cook all day in crockpot or in covered dutch oven in oven at 250°. Just cook until the chicken is tender enough to easily shred.
  • Strain the broth into a bowl (you will use it in your sauce). Remove the jalapeno from the bowl and set aside for the sauce.
  • Remove chicken to a bowl, shred, and set aside.

Prepare the Sauce

  • Melt 2 tbsp butter in saute pan over medium heat and add onions. Saute until onions are translucent (about 5 minutes). Add garlic and saute an additional 30 seconds.
  • Stir in tomatillos, jalapenos from the chicken, and 1/3 cup of the reserved chicken broth.
  • Transfer mixture to blender and blend until completely smooth. Leave in blender through next step.
  • Melt 3 tbsp butter in the empty saute pan. Blend in flour and seasonings to start a roux, then whisk in 2½ cups of reserved chicken broth. Whisk until smooth.
  • Add tomatillo mixture from blender into the saute pan and cook until the sauce boils. Remove from heat.
  • Stir in sour cream.

Preparing Enchiladas to Bake

  • Preheat oven to 350°F.
  • Stir 2 cups cheese, cumin, salt, and green chili peppers to shredded chicken.
  • Spread 1/2 cup of the sauce on bottom of 9 x 13-inch baking dish.
  • Put olive oil in small bowl and then brush each side of tortilla with the oil. Stack them on a plate and microwave 1½ minutes (this makes them pliable to work with).
  • Dip each tortilla into sauce (coating on each side). Fill with approximately 1/3 cup of the filling mixture and then roll tightly. Place in baking dish, seam side down.
  • Pour remaining sauce over the top of the tortillas and spread evenly. Sprinkle with remaining 1 cup of shredded cheese.
  • Bake uncovered for 25 minutes.
  • If serving family style, have each of the toppings in a bowl for people to add what they want. If plating, top 2-3 enchiladas with shredded lettuce and sprinkle with cilantro. Drizzle with sour cream (I like to stir it until soft and then put in a squeeze bottle to make it easier to drizzle evenly). Add an avocado slices and squeeze with a little lime juice.


Serving: 3enchiladas | Calories: 1026kcal | Carbohydrates: 59g | Protein: 40g | Fat: 72g | Saturated Fat: 36g | Cholesterol: 184mg | Sodium: 2303mg | Potassium: 917mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1769IU | Vitamin C: 53mg | Calcium: 829mg | Iron: 4mg

In a pinch you can just shred a rotisserie chicken, but I recommend cooking the chicken in the broth with jalapenos, onions, and limes. It definitely gives the chicken enchiladas more flavor.  It’s definitely worth it if you have the time.

I prefer to serve these enchiladas family style because everyone in my family likes different variations of the toppings.  I just put each of the toppings in a bowl and let people build their own.  But if you want to serve it plated, I have included my favorite way to eat them.

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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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