Ingredients
4 cups shredded cooked chicken (skinless breast or thighs)
4 tomatillos, husked and rinsed
2 green chili peppers (roasted or fresh)
½ small onion, chopped
4 garlic cloves, peeled
¼ cup cilantro, chopped
1 tbsp lime juice
1 tsp ground cumin
1 tsp dried oregano
½ tsp salt
Black pepper to taste
1 tbsp olive oil (optional)
12 corn tortillas
2 cups shredded Monterey Jack or cheddar cheese
4 cups cooked green sauce (tomatillo mix)
Sour cream, optional for topping
1 red bell pepper, diced
¼ cup chopped fresh cilantro
Instructions
Preheat oven to 375°F (190°C)
Roast tomatillos and green chilies on parchment-lined baking sheet until softened
Blend roasted vegetables, garlic, cilantro, lime juice, cumin, oregano, and salt until smooth
Simmer sauce in pan for 5 minutes, stirring occasionally
Toss shredded chicken with 2 cups warm green sauce
Warm tortillas on tortilla warmer or oven
Place chicken mixture in each tortilla and roll tightly
Arrange in a single layer in greased baking dish
Top with remaining sauce and shredded cheese
Bake 15-20 minutes until cheese melts and bubbly
Let rest 5 minutes before serving with sour cream and cilantro
Notes
For smoother sauce: roast tomatillos until lightly blackened
Add diced jalapeño for extra heat
Use frozen cooked green enchilada sauce if shortcut needed
Tortillas can be warmed on a dry skillet instead
Store leftovers refrigerated for 3-4 days
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg