Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Broiling peppers, tomatillos, onion and garlic heightens the flavor of the sauce in these green chile, chicken and bean enchiladas. Sour cream and melted cheese help to tame the spice.

EatingWell.com, April 2022


Credit: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer

Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack 7 inches from heat. Line a large rimmed baking sheet with foil. Arrange poblanos, tomatillos, jalapeños, onion and garlic in an even layer, skin-sides up, on the prepared baking sheet. Coat the vegetables generously with cooking spray. Broil until charred and tender, about 8 minutes. Remove from oven and let stand for 10 minutes. Peel blistered skin from the peppers and onion. Reduce oven temperature to 375°F and move rack to center of oven.

  • Transfer the roasted vegetables to a food processor; process until smooth, about 5 minutes. Add sour cream, water, lime juice, salt and 1/4 cup cilantro. Blend until smooth, about 10 seconds.

  • Pour 3/4 cup of the sauce into the bottom of an 11-by-7-inch baking dish. Combine chicken, beans, 1 cup cheese and 1/4 cup sauce in a medium bowl. Divide the mixture among tortillas (about 1/3 cup per tortilla) and roll up. Place the tortillas, seam-sides down, in the prepared baking dish. Pour the remaining 1 cup sauce over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until melted and bubbly, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup cilantro.

Nutrition Facts

2 enchiladas
544 calories; protein 33g; carbohydrates 61g; dietary fiber 10g; sugars 5g; fat 19g; saturated fat 9g; mono fat 3g; poly fat 1g; cholesterol 86mg; vitamin a iu 457IU; vitamin b3 niacin 13mg; vitamin c 41mg; vitamin d iu 3IU; vitamin e iu 1IU; folate 15mg; vitamin k 13mg; sodium 678mg; calcium 147mg; iron 3mg; magnesium 92mg; phosphorus 373mg; potassium 675mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 9mg.