Chicken & Tomatillo Enchiladas


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.

Prep Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
8 enchiladas
Nutrition Profile:


  • 1 pound boneless, skinless chicken breast

  • 1 teaspoon salt, divided

  • ¼ teaspoon ground pepper

  • 2 pounds tomatillos, husked

  • 2 medium white onions, quartered

  • 4 jalapeños, stemmed and seeded, if desired

  • 6 cloves garlic, peeled

  • 1 cup chopped fresh cilantro

  • 8 6-inch corn tortillas, warmed

  • 1 cup shredded Monterey Jack cheese, divided

  • Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving


  1. Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  2. 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.

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

  4. 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.

  5. 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 (per serving)

453 Calories
15g Fat
33g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 enchiladas
Calories 453
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 47g 93%
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 122mg 41%
Vitamin A 508IU 10%
Vitamin C 17mg 19%
Folate 28mcg 7%
Sodium 642mg 28%
Calcium 290mg 22%
Iron 3mg 16%
Magnesium 103mg 24%
Potassium 783mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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