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Creamy Chicken Enchiladas Verdes Recipe Easy Tangy Tomatillo Sauce

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A quick and easy recipe featuring creamy chicken enchiladas with a bright, tangy tomatillo sauce that balances zest and smoothness for a comforting meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese (or a mild cheddar blend)
  • 1/2 cup sour cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 pound tomatillos, husked and rinsed (fresh or frozen, thaw before use)
  • 1 small jalapeño, seeded
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup white onion, roughly chopped
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • Salt, to taste
  • 8–10 corn tortillas (warmed)
  • 1 cup shredded cheese (Monterey Jack or Oaxaca for topping)
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced avocado or radishes for serving

Instructions

  1. Prepare the tomatillo sauce: Place rinsed tomatillos, jalapeño, onion, garlic, and olive oil in a skillet over medium heat. Cook about 10 minutes, stirring occasionally, until tomatillos soften and brown slightly.
  2. Transfer cooked veggies to a blender. Add cilantro, lime juice, and salt. Blend until smooth but still a bit textured. Taste and adjust salt or lime as needed. Set aside.
  3. Make the filling: In a mixing bowl, combine shredded chicken, softened cream cheese, shredded Monterey Jack, sour cream, chopped onion, minced garlic, cumin, salt, and pepper. Mix well until creamy and evenly combined.
  4. Warm the tortillas in a dry skillet or microwave for about 20 seconds each to make them pliable.
  5. Preheat oven to 375°F (190°C). Pour a thin layer of tomatillo sauce into the bottom of a baking dish to coat the surface.
  6. Spoon about 1/4 cup (60 ml) of chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
  7. Pour remaining tomatillo sauce evenly over rolled enchiladas. Sprinkle shredded cheese on top.
  8. Bake for 20-25 minutes until cheese is bubbly and lightly browned.
  9. Remove from oven and let rest 5 minutes. Garnish with fresh cilantro and optional avocado slices or radishes before serving.

Notes

Warm tortillas before rolling to prevent cracking. Adjust tomatillo sauce acidity with lime or a pinch of sugar if too tart. Cover with foil during baking if cheese browns too quickly. Can assemble ahead and refrigerate or freeze unbaked enchiladas for up to 2 months.

Nutrition

Keywords: enchiladas verdes, creamy chicken enchiladas, tomatillo sauce, Mexican recipe, easy enchiladas, weeknight dinner, tangy sauce

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