Weekend Chicken and Cheese Enchiladas in Green Sauce
Transform your weekend dinner plans with these irresistible Weekend Chicken and Cheese Enchiladas in Green Sauce! Packed with tender shredded chicken, melted Mexican blend cheese, and smothered in a zesty homemade green tomatillo sauce, this dish is a flavor-packed crowd-pleaser. The sauce, made from fresh tomatillos, serrano pepper, cilantro, and spices, delivers a perfect balance of tangy and mildly spicy notes. Softened corn tortillas wrap this cheesy, savory filling, then bake to golden perfection under a layer of bubbling cheese. Quick to prep and ready in under an hour, these enchiladas are ideal for satisfying your craving for classic Mexican comfort food. Garnish with fresh cilantro, sour cream, or creamy avocado for a restaurant-worthy finish—perfect for family dinners or weekend gatherings!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Shredded Mexican blend cheese
- 10 pieces Corn tortillas
- 1 pound Tomatillos, husked and rinsed
- 1 piece Serrano pepper
- 2 pieces Garlic cloves
- 0.5 cup White onion, chopped
- 0.5 cup Fresh cilantro, chopped
- 1 cup Chicken broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the tomatillos, serrano pepper, and garlic. Cover with water and bring to a boil over medium-high heat. Cook for 5-7 minutes until the tomatillos turn a dull green and soften.
Drain the saucepan and transfer the cooked tomatillos, serrano pepper, and garlic to a blender. Add the chopped onion, cilantro, chicken broth, salt, and cumin. Blend until the sauce is smooth.
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in the green sauce and cook for 5 minutes, stirring occasionally, to deepen the flavor. Set the sauce aside.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
Spread 1/2 cup of the green sauce along the bottom of a greased 9x13-inch baking dish.
Take one tortilla, spoon 2-3 tablespoons of shredded chicken down the center, and sprinkle with 1-2 tablespoons of shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas, chicken, and cheese.
Pour the remaining green sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining shredded cheese on top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, or sliced avocados if desired.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 17.5 g | ||
| Protein | 237.3 g | 475% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2091 mg | 161% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3990 mg | 85% | |
*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.
