These creamy green chicken enchiladas are packed with shredded chicken, cheese, and a rich homemade roasted tomatillo sauce. They’re perfect for a comforting family dinner!
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Green Sauce
- 1½ lbs (700 g) tomatillos, husks removed and rinsed
- 2 jalapeños (remove seeds for a milder sauce)
- ½ medium onion, roughly chopped
- 3 garlic cloves
- ½ cup fresh cilantro
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Filling
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- ¼ cup chopped cilantro
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Enchiladas
- 10–12 corn tortillas
- 2 tablespoons vegetable oil
- 1½ cups shredded Monterey Jack cheese
- ½ cup mozzarella cheese
Optional Garnishes
- Sliced avocado
- Sour cream
- Thinly sliced red onion
- Fresh cilantro
- Lime wedges
