Chicken Enchiladas
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Brimming with smoky, tender chicken and gooey cheddar cheese, all smothered in a tangy tomatillo sauce, chicken enchiladas promise comfort in every bite.
My whole family loves these chicken enchiladas. While they do require some time to prepare, you can make the sauce and filling in advance. This way, you can assemble and bake the enchiladas later for a quick and easy weeknight meal. The sauce is made from tomatillos—those small, green fruits nestled in a papery husk. Contrary to their appearance (and their nickname “Mexican green tomato”), tomatillos are not tomatoes at all. Their bright, tangy, and acidic taste is key to many Mexican and Tex-Mex dishes—they are the star ingredient in salsa verde.
It’s important to note that the chicken is cooked twice in this recipe: initially when preparing the filling and once more upon heating the assembled enchiladas. To ensure the chicken remains succulent through both cookings, I recommend using chicken tenderloins. They’re naturally tender and forgiving, even if slightly overcooked, plus they’re typically available in convenient one-pound packs—the exact amount you’ll need.
Table of Contents
“These were amazing. My family wants me to make them again and my college son asked me to make and freeze some that he can take back to college.”
What You’ll Need To Make Chicken Enchiladas
- Onion and Garlic: The foundational aromatics of the dish.
- Tomatillos: These small, green fruits, encased in a papery husk, are the key ingredients for creating the sauce for the enchiladas. They lend a bright, tangy, and fresh flavor that contrasts beautifully with the richness of the filling.
- Jalapeño Chiles: Add a spicy kick that complements the tanginess of the tomatillos.
- Chicken: The protein base for the filling. Tenderloins are ideal for ensuring the filling is juicy and flavorful.
- Cumin and Smoked Paprika: This spice duo adds depth and a smoky undertone to the enchiladas.
- Sharp Cheddar Cheese: Adds rich, tangy flavor and a gooey, cheesy texture.
- Corn Tortillas: The traditional choice for enchiladas, corn tortillas hold up well to the sauce and baking. They contribute a slight sweetness and subtle corn flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Sauce
Cook the onions and garlic in olive oil until soft (no need to chop them too finely since it all gets puréed in the end). Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water.
Simmer until the tomatillos are soft.
Then, transfer the mixture to a blender and purée until completely smooth. Set the sauce aside and start the filling.
Step 2: Make the Filling
Season the chicken with the cumin, smoked paprika and salt.
Sauté the chicken in olive oil until just cooked through, about 2 minutes per side, then set aside to cool.
Once cool, shred the chicken into bite-sized pieces. Tenderloins all have a tough tendon running through them; just remove it.
In the same pan that you cooked the chicken in, cook the onions until soft.
Remove the pan from the heat, then add the shredded chicken along with the cilantro and shredded cheese.
Step 3: Assemble the Enchiladas
Spread 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
Next, brush each tortilla on both sides with oil. Stack them on a plate and microwave until hot and steamy, about 2 minutes. This makes them pliable; if you skip this step, they’ll shred to pieces when you roll them.
Spoon the filling down the middle of each tortilla. Then roll tightly with your hands. Place the enchiladas side by side, seam side down, in the prepared baking dish. Pour the remaining sauce over top.
Spread the sauce evenly over the tortillas, then sprinkle with more grated cheese.
Bake until sauce is hot and bubbling and cheese is melted, 15 to 20 minutes. Sprinkle the enchiladas with smoked paprika—it makes them look pretty but also adds more delicious smoky flavor—and cilantro, if you like.
Frequently Asked Questions
To reduce the spiciness of the enchiladas, there are several adjustments you can make. First, when preparing the tomatillo sauce, remove the seeds and veins from the jalapeño chiles, as this is where most of the heat resides. If you’re particularly sensitive to spice, you can reduce the number of jalapeños used in the recipe or substitute them with a milder green chile, such as poblanos. Additionally, the cooling effects of dairy can help balance spiciness, so serving your enchiladas with a dollop of sour cream can make them more palatable if you’re looking to tone down the heat.
Yes, the enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from cold.
Yes, the enchiladas can be frozen after baking for up to 3 months. When ready to serve, defrost them in the refrigerator overnight and then reheat, covered in foil, in a 325°F (165°C) oven until hot.
Video Tutorial
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Chicken Enchiladas with Tomatillo Sauce
Brimming with smoky, tender chicken and gooey cheddar cheese, all smothered in a tangy tomatillo sauce, chicken enchiladas promise comfort in every bite.
Ingredients
For The Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
- ¾ pound tomatillos, husks and stems removed, cut into 1-inch chunks
- 3 jalapeño chiles, seeded and roughly chopped (see note)
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
For the Filling
- 1 pound chicken tenderloins
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ cup chopped fresh cilantro leaves
- 8 ounces (2 cups) shredded sharp cheddar cheese
For Assembling
- 10 to 12 6-inch corn tortillas
- 2½ tablespoons olive oil
- 3 ounces (¾ cup) shredded sharp cheddar cheese
- Smoked paprika
For Serving (optional)
- Cilantro leaves, sour cream, shredded lettuce, avocado, lime wedges
Instructions
For the Tomatillo Sauce
- Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
For the Filling
- Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
- Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
To Assemble
- Preheat oven to 400 degrees.
- Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
- Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
- Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
- Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15 to 20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges.
- Note: If you touch the seeds of the jalapeño pepper, avoid touching your eyes and wash your hands well afterward.
- Make-Ahead/Freezer-Friendly Instructions: The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from cold. The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 668
- Fat: 44 g
- Saturated fat: 14 g
- Carbohydrates: 44 g
- Sugar: 6 g
- Fiber: 6 g
- Protein: 27 g
- Sodium: 707 mg
- Cholesterol: 82 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Help. I love Jenn’s recipes and have always had great success. My enchiladas were mush. Good flavor but way too soft. I couldn’t find corn tortillas, just used supermarket white ones, maybe that was the problem?
So glad you like the recipes, but sorry you had a problem with this one. Yes, the flour tortillas would’ve been the culprit. I believe most big grocery stores carry corn tortillas, so if you want to try these again, I’d see if they’re in a different aisle than the flour ones.
Jenn, could I use rotisserie chicken, shredded, add the spices to the chicken/cheese mix, and still have the flavors work? I’m not lazy, just sometimes I need a break and want a quick meal that still tastes good (:
Hi Laurie, I haven’t made this with a rotisserie chicken, but I think it should work (and that’s not lazy — it’s human)! 😊
Shredding rotisserie chicken worked perfectly, thanks! And the trick of lightly browning the flour tortillas worked too, first time with weren’t soggy. Great recipe, tasty!
So glad to hear it — thanks for reporting back!
Why do you bake before freezing? Is it different if I freeze after assembling? Maybe the tortillas are different? My preference is to freeze after assembling unless quality would suffer. We love this recipe!
Thanks!
Ideally, I like the idea of baking the enchiladas before freezing b/c it will keep the tortillas from degrading, but think you can get away with assembling and freezing and them baking when you’re ready. Enjoy!
Oh, my goodness! This has GOT to be the BEST chicken enchilada recipe in existence–AND I can NEVER purchase another jar of commercial tomatillo sauce, again! It’s a bit of work to make these but SOOO WORTH IT–I make a little more than double the tomatillo sauce while I’m at it–and freeze a full quart jar of this Mexican nectar for the next time I make these enchiladas. AND, I happened upon a quick trick this afternoon–I pulled out my spray oil and saved washing a dish and a brush (I point the spray into my sink), and perhaps saved a few (does it even matter!) fat calories in the process. Jenn–you’ve done it YET AGAIN! I’m forever in your debt–and am about as raving a fan as there can be!
❣️
Just made these for the first time and oh my….I was so pleasantly surprised at how tasty they were. My husband and I ate almost the whole batch. First time cooking with Tomatillas and I can’t express how delicious the sauce was. Yes, it’s many steps but all very easy, just follow the recipe. I added less cheese to the chicken mixture and it was just as good. Definitely going into my line up!
I love these, but prefer flour tortillas. Any suggestions for keeping them from getting soggy? I’m thinking I’ll fry quickly in oil before baking. Making today.
Julie
Glad you like these! Frying them briefly in oil should definitely help but they still may be a bit soggy. I’d love to hear what you think if you try it!
These are not real enchiladas! I’m from Mexico and these look different, maybe it is Texas style or something else.
For real enchiladas, boil the whole tomatillos, never cut it off before boiling it, because the sauce will be so acidic & good luck with the acid reflux hehe… We also boil the whole serrano peppers, not jalapenos, which are less spicy.
Last, but not least, the chicken is just plain chicken, not spices, not paprika. Just boil the chicken with garlic, onion, and one bay leaf.
You should create your own website and cookbook where you post recipes for “real” enchiladas. This isn’t the place.
So so good! I’ve made this several times and it’s always worth the effort 🙂 Delicious!!!
You’re close to making chicken enchiladas Suizas. I’d add a few things though and change a couple. Instead of salt in the sauce use Knorr’s Chicken Bullion powder, much richer flavor. Add some Crema or heavy cream or even sour cream to your sauce. Heat it blending in some melted butter (I use salted but unsalted works since you’re adding Knorr’s). Get some ancho chili powder powder or get dried ancho Chili’s and de-seed and run thru a spice/coffee blender and make your own to add to the chicken . Making fresh seasoning is always better. Also I’d add dry seasoning after cooking the chicken and stir it up. You also need to add garlic powder, and onion powder to the shredded chicken and cut the salt and add more Knorr’s in its place and stir. Taste as you go always. Doing this will develop more traditional Mexican and Tex Mex flavors that will blow the original recipe away because it’s pretty bland.
I love this recipe. I made it twice, although the second time I made it like the Stacked Beef Enchiladas (Mexican Lasagna)…much easier for me to prep and just as tasty. Question though: Any recommendations for lessening the acidic flavor of the tomatillo? Sometimes that flavor is bothersome to me (reminds me of a sick stomach…sorry). Maybe cook down the sauce more? More sugar? Something else?
Hi Jennifer, you could try adding a bit of cream to the mix to temper some of the acidity. Another alternative is using a traditional salsa as opposed to one with tomatillos. This one is really good and not overly acidic. Hope that helps!