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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I’m wondering about how much salsa this recipe makes? It looks really tasty so I’d like to make some…
Hi Rita, I’d say it makes a few cups. Hope you enjoy it.
I made them, and my family loved them.
Easy and tasty recipe, brought leftover to school for lunch and ended up email your recipe to about 5 people.
Thank you, Susan!
I made these for dinner and they were very easy. The wonderful pictures on your website makes it easy to follow. I paired this dish with your Mexican rice and it was delicious. By the way if you don’t have gloves use sandwich bags to remove seeds from jalapeños.
Tried this out last night. It was the first time I’ve really made Mexican food, and the first time I’ve ate enchiladas. I thought they were delicious, will definitely add this to the fav list. We had company over (whom has had variations of enchilada recipies) and they thought it was one of the better dishes. I did do a couple thing different but stuck to the recipe and procedure quite close.
like Kim said I was worried about the heat (for the kids) so I also only used 2 jalapeño and found even with the sauce as it was, wasn’t spicy. Perhaps my jalapeño weren’t in their prime. As a whole dish I think I might even toss in a habenaro next time. Also I did use WW flour tortillas instead of corn, in general family’s not a fan of corn tortillas. They were on the soggy side but no one complained. As well I used a different cheese, marble, the sharp cheddar would have been much tastier. I didn’t serve the lettuce and avacodo.
Anyways it was a great dish and I wish I had made it when I seen it this past summer.
Jenn, this was SOOO good!!! My whole family loved it and the sauce was amazing!!! I was a little afraid of the heat, so I only used 2 jalapenos. It turned out mild, so I’ll definitely use all 3 next time. Thank you so much for another wonderful recipe!!!
Made these for dinner tonight as written and it was fantastic!! My daughter even told me it was her new favorite thing that I make!! Husband is at late meetings tonight so have not gotten his comments yet, but I’m sure he is going to love these as well!! Thanks so much for sharing!!!
I am looking forward to trying this recipe. I have never handled a tomatillo before, but I like trying new things. I have to ask- the side dish in the background looks delicious. Is it something you have on the website?
Hi Dee, I don’t have that recipe on my site but I believe it is fresh corn and red bell peppers sautéed in olive oil. Hope that helps!
I cannot say enough good things about these enchiladas!!! Soooo delicious and definitely worth the time and effort. I love that I never have to make adjustments to your recipes, Jenn! You’ve earned my trust…I just dive right in and have yet to be disappointed! 🙂
That is so nice to hear, Kelly. Thank you!
This dish was amazingly delicious and better than anything I have had in a Mexican restaurant. I found it very easy to make and honestly not that time consuming! My family and I will be having these enchiladas quite frequently. I have loved all your recipes that I have tried… Which is quite a few
I, too, am a follower of Cook’s Illustrated and also compared your recipe to theirs, as did Red. Though I haven’t tried their version (very similar) I can say the your addition of cumin to the sauce and smoked paprika in the filling was a great idea!! My husband and I loved the dish. The filling and sauce were very flavorful and I wouldn’t change a thing. I also thought it was easy to put together. I am more a fan of flour tortillas, however, and will probably use them next time. I believe that will technically change the dish to burritos, but I know it will still be delicious! I love your site and have have enjoyed every recipe of yours I have tried.