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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Jennifer, I planted tomatillo plants last summer and made a few batches of this sauce to freeze for winter meals. It turned out great. It freezes very well in quart size ziploc bags that I lay flat to freeze. It was nice to have on hand. I also tried roasting the onion and tomatillo on the grill, prior to cooking them for a couple of batches of the sauce and it add a great flavor. Thanks for my go to green sauce recipe 🙂
My husband and I loved this recipe. Next time I’ll need to double it so that we have more leftovers. Your directions and photos made the recipe a pleasure to follow. Thank you!
This recipe is a family favorite! Quick question — when I have less time, I like to use shredded breast meat from a supermarket roast chicken. If I did that for the filling, would I just add the spices to the shredded chicken and mix until well seasoned? Or should I add the spices to the cooked onion and then stir in the chicken to warm it?
Hi Amy, Either way is fine but I’d probably add the spices to the chicken. Glad your family enjoys it!
Would canned tomatillos be ok? Stocking up on Mexican supplies from an online retailer and wondered about this recipe.
Your enchiladas went down a storm in our house so thought I’d try this.
Hi Fiona, I haven’t tried it myself so can’t say with 100% certainty but I do think that it’s probably fine. Please let me know how it turns out.
The canned tomatillos – Le preferida brand – already had salt added. Didn’t realise this until I tasted it.
The recipe was tasty apart from the salty sauce which I managed to counteract with some lime juice.
I’ll make it again for definate, just without the salt. More mexican recipes please Jen!
OK, Having got hold of some fresh Tomatillos I can definitely say it was 1000 times better. I think the recipe needs tweaking for the canned ones.
Sooooo yummy now I’ve had them as they were intended!
I’m very keen to try these tonight for a Mexican dinner party I have an having. However, I am in Tasmania Australia and we have don’t have jalepenos available. What can I use as a substitute?
Hi Misha, You could try serrano peppers.
Just so you know, tomatillo’s are NOT related to the tomato at all. They are in the same family with the gooseberry.
Delicious and a winner at the family table. I made this dish tonight, along with Mexican Rice Pilaf and Black Bean and Corn Salad with Chipotle Honey Vinaigrette. All recipes are easy to make and directions are clear.
This recipe was a bit involved, but worth the extra effort. I don’t usually have tomatillos on hand (roasted green chilies make a decent stand in). As a lover of all Latin cuisine, these enchiladas really measured up to my expectations. Take the time to make these…you will not be disappointed!
Hi Jenn,
Wanted to post an update: I went ahead and made the enchiladas without having recieved your response in time (I needed to get them started). But am happy to report that when I went to my spice drawer to seek an alternative to the smoked paprika, I came out with chipotle chili powder! Glad to see you were thinking along the same lines when I checked back! The enchiladas turned out great. We had dear friends over for dinner and we all voted it a keeper!
Hi Jenn,
I can’t tell you how much I appreciate your attention to detail! Your Caesar dressing is our favorite! As well as your pancakes and most everything we’ve tried so far from your site.
I’d love to make these enchiladas today. I don’t have smoked paprika. Any suggestions as to a substitution? I hate the idea of losing the smoky flavor but I haven’t been able to find the smoked paprika in the stores I shop. Thanks!
Hi Lilly, So glad to hear you are enjoying my recipes! The only good substitute for smoked paprika is chipotle chili powder. If you don’t have any, you can still make the enchiladas and just substitute regular paprika or chili powder; you won’t have the smoky flavor, which does elevate the dish, but they will still be very good. Or, if you have a can of Chipotle Chiles in Adobo Sauce in your pantry, you could add a tablespoon (or more, to taste) of the sauce to the filling and that will add a nice smoky flavor. You might try ordering the smoked paprika online for next time — it’s a great spice to have in your cabinet 🙂