Chicken enchiladas with green sauce are a Mexican kitchen staple that pairs the vibrant acidity of tomatillos with tender shredded chicken and freshly made corn tortillas. This homemade recipe lets you control every ingredient to achieve a smooth sauce, juicy filling, and perfect texture in every bite.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g chicken breast
- 8 corn tortillas
- 500 g tomatillos, husked and washed
- 1 serrano or jalapeño chili
- 1/2 white onion
- 3 garlic cloves
- 2 cups chicken broth
- 1 cup crumbled fresh cheese
- 1/2 cup sour cream
- Olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 8 min
Wash and husk the tomatillos, cut into quarters and boil in simmering water for 8 minutes until tender; this step concentrates their natural acidity for a more balanced sauce.
- Step 2 Grill 5 min
Char the serrano chili and onion directly over the stove flame on medium-high heat for 5 minutes, turning until the skin blackens; the smoke penetrates the fiber and adds essential smoky depth.
- Step 3 Blend
Blend the cooked tomatillos, charred chili, onion, garlic and half a cup of broth until smooth; straining removes coarse bits and guarantees a uniform sauce without lumps.
- Step 4 Pan 4 min
In a large skillet with a drizzle of oil, sear the seasoned chicken breast for 4 minutes per side on medium heat; removing it right when golden keeps internal moisture and prevents drying when shredding.
- Step 5 Cook 1 min
Heat each corn tortilla on a hot griddle for 30 seconds per side to reactivate the starches; this makes them flexible and prevents cracks when rolling with the wet filling.
- Step 6 Assemble
Fill each tortilla with shredded chicken and a ladle of sauce, roll firmly and arrange in a dish; brushing the base with sauce prevents sticking and ensures even cooking.
- Step 7 Oven 15 min 180 °C
Bake at 180 °C for 15 minutes until the edges bubble and the cheese lightly browns; the oven's dry heat melts the cheese fat and binds all flavors into a crisp layer.
- Step 8 Serve 5 min
Let rest for 5 minutes off the heat and garnish with sour cream and fresh cilantro before serving; resting allows the filling to set and stay inside when cutting without crumbling.