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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Hi Jenn,
I am making this for Labor Day / birthdaypalooza family party next Monday. I have a sister who is a vegetarian. Can you point me to a good vegetarian filling? I would like to make a separate dish for her, but i think all i need to do is replace the filling; the rest should work! Much appreciated!
Hi Mary, sliced and sauteed portobello mushrooms would have a similar meaty texture here and could work nicely. Black or pinto beans would also be a good option. LMK how they turn out!
Did you try to make a vegetarian option? If yes, how did it turn out?
I made the vegetarian version with 3 portobello caps and 1/2 can of black beans. I cooked the portobellos alone for a few minutes, then added the onions and cooked them until the mixture wasn’t watery anymore. Then I added the beans with the cilantro at the end. The amount of filling was a little short of what the original recipe seems to make. Next time I will use the whole can of beans. It turned out great. Incredibly tasty recipe!
Hi Jenn! I’ve had my eye on this recipe, so this Spring I planted tomatillos in my garden. They’re exploding now, so I made the dish! Ten stars!!! I live in an area where excellent Mexican food abounds. My dinner guests wanted to know who taught me to make sauce like that!! One question: Have you ever made it with enchiladas made with ground beef?
So glad you all enjoyed them! I haven’t tried them with ground beef but I bet it’d be good :).
Wow! I have made a lot of enchiladas in my time, this was hands-down the best enchilada I have ever had. You can tell all of her recipes have been tested and perfected. Thank you for paying attention to all of the details. I have enjoyed many recipes from you website. I am anxiously awaiting your cookbook.
I made the filling and sauce for Cinco de Mayo tomorrow and–like all your recipes–the sauce tastes amazing! However it is quite thin (definitely pouring consistency, and thinner than yours looks) which worries me. Is this normal? Will it thicken as it cools?? Thank you!
Hi Rebecca, I wouldn’t worry about it — could just be your vegetables were a little watery. It should thicken up in the fridge a little but if you’re really concerned, you could always simmer it on the stove for a bit. That should thicken it up. Hope you enjoy it!
I looove this recipe and have made it a number of times. With corn tortillas that are gluten-free, this can also be a gluten-free dish!
I often make the tomatillo sauce a day ahead to break down the process. I am also all for cutting corners to save time (and dish washing) so I use Mission tortillas that are supple/soft enough and don’t crumble even without warming in the microwave with oil, and use a hand immersion blender for the tomatillo sauce.
This is a recipe definitely worth trying!
It’s worth the trouble to make this tomatillo sauce. I made it once and loved it, then went back to canned sauce the next time I made enchiladas and found it just awful. I won’t make that mistake again. This recipe is a keeper. My only tip is to be careful about the jalapeno seeds. They do add quite a bit of heat even if you include just a few.
This was a big hit. I tried to find a recipe that I was able to prepare and hold as our company was to arrive for dinner. It was perfect as I prepared it all the way until needing to bake. I made a few omissions as I felt like pork vs. chicken and one guest dislikes cilantro, so I made the protein switch and held off on adding cilantro in the filling and added as a side. Oh, I almost forgot…I couldn’t find fresh tomatillos in the produce dept. so had to improvise and use an already prepared version. It was just fine but I cannot wait to make it like the original recipe–Ill keep my eyes open for the little guys. Thanks for consistently creating and sharing delicious recipes!
So I just found tomatillos! I’m going to make the sauce while I have the fresh little guys…is this sauce freezable?
Freezes beautifully!
LOVE these and its now my go to dish to bring to friends whom have just had a new baby. Delish.
Delicious! I can’t wait to get home tonight so I can eat the leftovers! Although I was skeptical, the tomatillo sauce was so, so good. And I loved how fresh the filling tasted, nothing like other enchilada recipes I’ve tried. The only thing I might change in the future is the amount/type of onion–the two whole yellow onions had my eyes stinging for hours afterward, so maybe a more mild, sweet onion would serve me better. I’ll definitely be adding this to my regular recipe list. Thank you for a great recipe!
I typically make a sour cream chicken enchilada which uses a canned green sauce. I used this recipe tonight and can honestly say I will never use a canned green sauce again. The tomatillo sauce is so fresh and tangy and not at all salty like from a can. Had I known how easy it was to make such a lovely sauce I would have done this years ago. I especially likely the very simple yet very flavorful chicken filling. This dish was a hit.