Image of a Creamy Enchilada

Chicken Enchiladas With Creamy Tomatillo Sauce

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 45 mins
  • total_time Total Time: 1 hour
  • yield Yield: 10 enchiladas 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Mexican


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!



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


  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)

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