Easy Green Chicken Enchiladas

Easy Green Chicken Enchiladas


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These easy chicken enchiladas bring the taste of Mexico to your dinner any night of the week! Serve them with some rice and beans or chips and salsa for a truly Mexican meal!

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Time needed

25 min preparation + 40 min cooking

Serving Size / Yield

4-6 servings


  • 9 tomatillos, husked and rinsed
  • 1/2 medium onion
  • 1 serrano chile
  • 1 yellow chile
  • 2 cloves garlic
  • 1/2 C. fresh cilantro leaves, packed loosely
  • salt and pepper
  • 1/4 C. oil
  • 6 (6-in.) corn tortillas
  • 2 rotisserie chicken breasts, skinned and shredded
  • 1/2 C. sour cream
  • 1 C. shredded Monterey Jack cheese

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Preheat the oven to 350 degrees. In a saucepan, put the tomatillos, onion, serrano, yellow chile, and 3/4 C. water. Bring to a boil, cover, and continue to boil until the tomatillos turn olive-green in color, about 10 minutes. Transfer the tomatillos, onion, and chiles to a blender and add the garlic and cilantro. Blend until smooth. Season to taste with salt and pepper.

Heat the oil in a skillet and fry the tortillas until golden but still pliable, about 10 seconds per side. Drain on paper towels. Put the drained tortillas on a work surface and divide the chicken among them. Roll up each tortilla like a cigar.

In the bottom of a 9x13 baking dish, spread 1/3 C. of the sauce mixture. Arrange the rolled up tortillas in the sauce seam side down in a single layer. Pour the remaining sauce over the enchiladas.

Drizzle with the sour cream and sprinkle with cheese. Bake for 30 minutes and serve immediately.

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