Ingredients
2 cups cooked, shredded chicken (rotisserie or poached)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 lb fresh tomatillos, husked and rinsed
1–2 jalapeños or serrano peppers (adjust to heat preference)
1 cup Mexican crema or sour cream
1 cup chicken broth
1 cup shredded Monterey Jack or Oaxaca cheese
1 tablespoon butter
Salt to taste
8–10 corn tortillas
Fresh cilantro for garnish
Lime wedges for serving
Instructions
- Place tomatillos and peppers in a pot of boiling water. Cook for 5–7 minutes, until soft. Drain and transfer to a blender. Add chicken broth and blend until smooth.
- In a skillet, melt butter over medium heat. Pour in the tomatillo puree and simmer for 5 minutes. Stir in Mexican crema or sour cream and salt. Keep the sauce warm on low heat.
- Sauté chopped onion and minced garlic in a pan until translucent. Add the shredded chicken, cumin, salt, and pepper. Stir to combine and heat through.
- Lightly warm the tortillas on a skillet or in the microwave until pliable for rolling.
- Preheat the oven to 375°F (190°C). Dip each tortilla briefly into the warm sauce. Then, add a generous spoonful of the chicken mixture to each tortilla. Roll tightly and place the enchiladas seam side down in a baking dish.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle shredded cheese on top. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with lime wedges for added brightness.
Notes
Add Vegetables: Sautéed bell peppers, zucchini, or spinach can be added to the chicken filling for extra flavor and nutrition.
Make it Spicy: Add extra jalapeños or a dash of chipotle chili powder to the sauce for more heat.
Cheese Options: Try different cheeses like cheddar, pepper jack, or even a mix of cheeses for variation.
Make it Vegetarian: Substitute the chicken with black beans or grilled vegetables for a vegetarian-friendly version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
