Green Jalapeno and Tomatillo Chicken Enchiladas
Elevate your weeknight dinner with these irresistible Green Jalapeño and Tomatillo Chicken Enchiladas, a vibrant and flavor-packed twist on a Mexican classic! Featuring a homemade roasted green sauce made from charred tomatillos, jalapeños, garlic, and cilantro, this recipe delivers the perfect balance of smokiness and zest. Tender shredded chicken and gooey Monterey Jack cheese are wrapped in soft corn tortillas, soaked in the tangy green sauce, and baked to golden, bubbly perfection. Quick to prepare in just an hour, these enchiladas make a satisfying and crowd-pleasing meal for family dinners or gatherings. Garnish with cool sour cream and a squeeze of fresh lime to complement the bold flavors in every bite. Perfectly textured, simple to assemble, and bursting with authentic Mexican taste, these enchiladas will have everyone asking for seconds!
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Recipe Information
Ingredients
- 8 medium (about 1 lb) Tomatillos
- 2 large Jalapeños
- 3 cloves Garlic cloves
- 1 medium White onion
- 1 cup (packed leaves, stems optional) Cilantro
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 3 cups Shredded cooked chicken
- 2 cups (shredded) Monterey Jack cheese
- 12 small (6-inch) Corn tortillas
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Remove the husks from the tomatillos and rinse them thoroughly to remove any sticky residue. Cut the tomatillos and jalapeños in half.
3. Place the tomatillos, jalapeños, garlic cloves (unpeeled), and half the onion (cut into quarters) on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast in the oven for 15-20 minutes, or until the tomatillos are soft and slightly charred.
4. Once roasted, allow the vegetables to cool slightly. Peel the garlic cloves and transfer all roasted ingredients to a blender. Add the cilantro and chicken broth. Blend until smooth. Season the sauce with salt and black pepper to taste.
5. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Pour the blended green sauce into the pan and simmer for 10 minutes to allow the flavors to deepen.
6. Meanwhile, warm the corn tortillas in the microwave or over a stovetop flame to make them pliable.
7. Fill each tortilla with 1/4 cup of shredded chicken and a sprinkle of shredded Monterey Jack cheese. Roll them tightly and place seam-side down in a greased 9x13-inch baking dish.
8. Pour the green sauce evenly over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack cheese on top.
9. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for 5 minutes before serving. Garnish with sour cream and serve with lime wedges, if desired.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 40.1 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 3094 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
