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Creamy Roasted Tomatillo Chicken Enchiladas

Savory corn tortillas filled with tender chicken and cheese, smothered in a homemade creamy roasted tomatillo sauce and baked until bubbly and golden.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 1.5 lbs tomatillos husked and rinsed
  • 2 poblano peppers halved and seeded
  • 2 jalapeños whole
  • 1 white onion quartered
  • 4 cloves garlic
  • 0.5 cup sour cream or Mexican crema
  • 0.5 cup fresh cilantro
Enchilada Assembly
  • 12 corn tortillas
  • 3 cups cooked chicken shredded
  • 3 cups Monterey Jack cheese shredded
  • 0.5 cup vegetable oil for frying tortillas
Garnish
  • 2 jalapeños sliced fresh
  • 0.25 cup red onion diced
  • 2 tbsp cilantro chopped

Equipment

  • Blender or food processor
  • 9x13 Baking Dish
  • Baking sheet
  • Small skillet

Method
 

  1. Broil tomatillos, poblanos, onion, and garlic on a baking sheet for 7-10 mins until charred.
  2. Blend roasted veggies with cilantro, salt, cumin, and sour cream until smooth.
  3. Mix shredded chicken with 1/2 cup of sauce and 1 cup of cheese.
  4. Lightly fry each corn tortilla in oil for 5-8 seconds to soften.
  5. Fill tortillas with chicken mixture, roll, and place seam-side down in a baking dish.
  6. Cover with remaining sauce and shredded cheese.
  7. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
  8. Garnish with fresh jalapeño slices, red onion, and cilantro before serving.

Notes

If you prefer a milder sauce, remove the seeds from the jalapeños and poblanos before blending.