These Chicken Enchiladas With Creamy Tomatillo Sauce are perfect for big family dinners. They’re cheesy, creamy, and filled with just the right amount of heat!
Chicken Enchiladas With Creamy Tomatillo Sauce
Most weeks Mike and I crave something with a little Mexican flavor and these Chicken Enchiladas with Creamy Tomatillo Sauce hit the spot. They were a perfect blend of creaminess from the greek yogurt, so you didn’t need to add sour cream, and had just enough heat from the jalapeño, but not too much so as not to leave your mouth feeling on fire.
What kind of enchiladas are your favorite? Spinach? Cheese? Ground Beef?
How to Make The Best Chicken Enchiladas
Preheat oven to 400º. Peel off shell and chop up 1 onion (quartered), 7 tomatillos (halved), 3 garlic cloves (smashed), 1 jalapeño (seeded) and cut in half. Sprinkle with 1 tsp. of olive and salt & pepper.
Roast vegetables for 25 minutes. Set aside and let cool down. Reduce temperature of oven to 350º.
In the meantime, poach 3 chicken breasts until cooked through and shred with a fork. Set aside.
Once vegetables are cooled, throw them all in a blender for a little party, add 1 tsp. of olive oil, 1/4 cup of fresh cilantro, juice from one lime, 3 T. of plain greek yogurt, salt & pepper.
Blend until smooth. Now, it’s time to assemble. In a 9″x13″ baking dish, spread 2-3 T. of tomatillo sauce on bottom. (this will keep the enchiladas from sticking to the bottom).
To make enchiladas, take aMission Brand medium sized soft flour tortilla (I used whole wheat), add 1/2 cup of shredded chicken, 1 T. of monterrey jack cheese, 1 tsp. of fresh cilantro. (eyeball it). Start rolling from one end until completely rolled. Place enchilada seam side down in baking dish.
Once finished, take remaining creamy tomatillo sauce and spread across top of enchiladas. Sprinkle 1/2 cup of monterrey jack cheese on top to finish it off.
Bake in oven at 350º for 20 minutes.
Top with spinach, diced tomatoes, cilantro, avocado. (whatever suits your fancy)
Chicken Enchiladas With Creamy Tomatillo Sauce
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Prep Time: 15 mins
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Cook Time: 45 mins
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Total Time: 1 hour
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Yield: 10 enchiladas 1x
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Category: Dinner
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Method: Oven
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Cuisine: Mexican
Description
These Chicken Enchiladas With Creamy Tomatillo Sauce are perfect for big family dinners. They’re cheesy, creamy, and filled with just the right amount of heat!
Ingredients
Creamy Tomatillo Sauce:
- 7 tomatillos, halved
- 1 onion, quartered
- 3 garlic cloves, smashed
- 1 jalapeño, seeded and halved
- 1 tsp. olive oil
- salt & pepper
- 1/4 cup fresh cilantro
- 3 T. plain greek yogurt
- juice from 1 lime
- 1 tsp. olive oil
- salt & pepper
Enchilada Filling:
- 3 Chicken Breasts, poached
- 10 Mission Brand whole wheat flour tortillas (medium sized tacos)
- 1 cup shredded monterrey jack cheese
- fresh cilantro
Instructions
- Preheat oven to 400º.
- Peel off shell and chop up onion, tomatillos, garlic cloves, and jalapeño.
- Sprinkle with 1 tsp. of olive and salt & pepper.
- Roast vegetables for 25 minutes. Set aside and let cool down.
- Reduce temperature of oven to 350º.
- In the meantime, poach 3 chicken breasts until cooked through and shred with a fork. Set aside.
- Once vegetables are cooled, put in blender and add 1 tsp. of olive oil, 1/4 cup of fresh cilantro, juice from one lime, 3 T. of plain greek yogurt, salt & pepper.
- Blend until smooth.
- In a 9×13 baking dish, spread 2-3 T. of creamy tomatillo sauce on bottom. (this will keep the enchiladas from sticking to the bottom).
- To make enchiladas, take a medium sized soft flour tortilla, add 1/2 cup of shredded chicken, 1 T. of monterrey jack cheese, 1 tsp. of fresh cilantro. (eyeball it). Start rolling from one end until completely rolled. Place enchilada seam side down in baking dish.
- Take remaining creamy tomatillo sauce and spread across top of enchiladas. Sprinkle 1/2 cup of monterrey jack cheese across top.
- Bake in oven at 350º for 20 minutes.
- Top with spinach, diced tomatoes, cilantro, avocado. (whatever suits your fancy)
Keywords: easy chicken enchiladas recipe, tomatillo sauce, best chicken enchiladas recipe, best chicken enchiladas, easy chicken enchiladas, homemade chicken enchiladas, how to make chicken enchiladas
Made these this week and they were amazing!! I had never made anything with tomatillos but we will definitely be making these again!
Awww.. Thanks Rachel! Glad you guys had a chance to make them and that they were spicy enough for your pallet. hehe 🙂
So digging on these, Krista! I love making things with tomatillos! I’ll have to make this! I’m giving this some PIN action!
haha… I love that you are “digging” on this. You need to share some tomatillo recipe love of your own girl, would love to try the latest thing you made with them. 🙂 Thanks for stopping by!
These look amazing. Yum! Can’t wait to try. Thanks so much for sharing them over at Finding the Pretty & Delicious Linky Party!
Thanks! Let me know how they turn out Leigh Anne! And thank you for hosting such an awesome party. 🙂
Wow, this looks wonderful! I just pinned, and am looking forward to making this soon. Thanks for sharing. Stopping by from Semi Homemade 🙂
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Thanks for stopping by Andrea! I hope you enjoy it as much as us.. we scarfed it down in like 2 days. 🙂
I just printed this out to make very soon! These look amazing! Thanks for sharing at Show Me Your Plaid Monday’s!
Thanks Chandra! I hope you love it as much as we did. Your welcome, thanks for throwing an awesome par-tay! 🙂
Yum! I grew tomatillos one year in the garden and loved them. Our grocery store does not carry them 🙁
Oh! Yum… what a great idea. Everyone always thinks of growing tomatoes not tomatillos, me included. Hm… I might need to go to the store to get some of that seed. Bummer they don’t carry it at your local grocery store. 🙁 Thanks for stopping by Ellen!
That is too funny about us both posting about “healthier” enchiladas today! I love yours- I never thought to do a tomatillo sauce but I can’t wait to try it!
I know right! 🙂 I guess great minds think alike. Hope you like the tomatillo sauce when you get a chance to try it.
This enchilada sauce looks fresh and delicious! Pinning! We like ground beef and beans best.
Thanks Sherri, and thank you for the “pin love”! Definitely going to make a beef and bean enchilada one next! 🙂 So glad you stopped by!
I love any and all kinds of enchiladas! These look fabulous!!
Thanks Becca! Me too…what kind is your favorite?