Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like.

Devon O'Brien
Source: EatingWell Magazine, June 2020


Recipe Summary

30 mins
1 hr 30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  • Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.

  • Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.

  • Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.

  • Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.


To make ahead: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months.

Tip: We designed this recipe to make enough sauce for two meals to help your efforts go further. Keep the extra in your fridge or freezer for another batch of enchiladas or use it as a simmer sauce for braising meat, such as pork shoulder, for tacos.

Nutrition Facts

453 calories; protein 46.5g; carbohydrates 32.7g; dietary fiber 6g; sugars 6.7g; fat 15.2g; saturated fat 6.9g; cholesterol 121.5mg; vitamin a iu 508IU; vitamin c 17.3mg; folate 28.4mcg; calcium 289.5mg; iron 2.8mg; magnesium 102.8mg; potassium 782.5mg; sodium 642.3mg.

Reviews (3)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this for the family. Was pretty good!! definitely on the light side. I added goat cheese inside mine and I thought it was a nice touch. Read More
Rating: 5 stars
These were eye-rolling good, and the tomatillo sauce was superb--you could use it alone as a dip for corn chips when you want to impress people. If you wanted to save time, you could make the tomatillo sauce the night before, and you could use rotisserie chicken rather than the roasted chicken, although the roasted chicken was delicious. The roasted vegetables took about 30 minutes, and we put them under a low broil for a few minutes to finish browning them. Our biggest problem was that the corn tortillas didn't roll well, as they kept cracking. I don't know if that is the brand or just what happens; regardless, you couldn't tell they were broken after they were cooked. We added a dollop of sour cream, a bit of cilantro, and some slices of avocado to the top, so they looked really beautiful. Read More
Rating: 3 stars
I had to do quite a bit of tweaking. Even though I roasted the tomatillos until they were done, they were still very sour. Transferred the sauce to a pot to simmer before adding the cilantro. Mixed in some chicken broth and simmered it down another half hour. Made a huge difference. Read More