Chicken Enchiladas With Creamy Tomatillo Sauce

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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!

Image of a Creamy Enchilada

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.

tomatillo

Roast vegetables for 25 minutes. Set aside and let cool down. Reduce temperature of oven to 350º.

roastedtomatillo

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

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).

1stlayer

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.

rolledenchiladas

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.

enchiladas

Bake in oven at 350º for 20 minutes.

finishedenchi

Top with spinach, diced tomatoes, cilantro, avocado. (whatever suits your fancy)

creamyenchiladas

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Image of a Creamy Enchilada

Chicken Enchiladas With Creamy Tomatillo Sauce

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10 enchiladas 1x
  • Category: Dinner
  • Method: Oven
  • 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!


Scale

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

  1. Preheat oven to 400º.
  2. Peel off shell and chop up onion, tomatillos, garlic cloves, and jalapeño.
  3. Sprinkle with 1 tsp. of olive and salt & pepper.
  4. Roast vegetables for 25 minutes. Set aside and let cool down.
  5. Reduce temperature of oven to 350º.
  6. In the meantime, poach 3 chicken breasts until cooked through and shred with a fork. Set aside.
  7. 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.
  8. Blend until smooth.
  9. 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).
  10. 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.
  11. Take remaining creamy tomatillo sauce and spread across top of enchiladas. Sprinkle 1/2 cup of monterrey jack cheese across top.
  12. Bake in oven at 350º for 20 minutes.
  13. 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

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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23 Responses
  1. 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!

    1. 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!

  2. Wow, this looks wonderful! I just pinned, and am looking forward to making this soon. Thanks for sharing. Stopping by from Semi Homemade 🙂

    RamblingReed.blogspot.com

    1. 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!

  3. Rachel

    Made these this week and they were amazing!! I had never made anything with tomatillos but we will definitely be making these again!

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