Tomatillo Chicken Enchiladas are zesty, cheesy, and a family favorite. Tender shredded chicken, cheese, and a verde salsa rolled in flour tortillas, covered in a creamy sauce, and baked.
Chicken enchiladas are a household favorite for my family. We love all kinds, red, green, cheese...you name it!
I am typically a bug fan of enchiladas with red sauce, like these Beef Enchiladas, but I absolutely love enchiladas made with a creamy sauce (like my White Chicken Enchiladas) or a verde sauce.
Tomatillo Check Enchiladas are so quick and easy. They are great for the weeknight, and I love them as leftovers the following day.
Do not worry about spice in this dish, even with the salsa verde, the sauce is very mild. My boys love this meal, and are on the lookout for leftovers the following day.
WHAT DO YOU NEED TO MAKE THIS RECIPE?
- 12 flour tortillas
- 2 cups cooked shredded chicken (I use my favorite Taco Ranch Chicken)
- 2 cups shredded Cheddar Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ cup verde salsa
- 9x13 baking dish
LET'S TALK FILLING
I use my Taco Ranch Chicken for the filling in these enchiladas. This is a simple shredded chicken recipe flavored with seasoning packets. I make this in my slow cooker or my pressure cooker. It is a breeze to prep and simple to keep in the freezer.
I also use my Instant Pot Shredded Chicken in this recipe. This is a lightly seasoned plain shredded chicken. It is absolutely delicious as a filling for Tomatillo Chicken Enchiladas. This recipe is delicious in the slow cooker as well.
Chicken is, of course, delicious in this recipe, but other fantiastic enchiladas filling ideas are:
- Ground Beef
- Shredded Pork
- Chorizo
- Shrimp or Mixed Seafood
- Cheese and Spinach
- Spinach, Beans, and Avocado
HOW DO YOU MAKE THIS RECIPE?
Preheat the oven to 350°F. Spray a 9x13 pan with cooking spray and set aside.
Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place seam-side down in the prepared pan.
In a medium sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a about a minute, whisking the whole time. Add broth and whisk until smooth, heat for 3-4 minutes until thick and bubbly.
Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese.
Bake for 20 minutes and serve.
COOKS TIPS
This recipe calls for flour tortillas, but you can use corn and it will taste amazing. If you are going to use corn, make sure the place tortillas inside damp paper towel and microwave for about 30 seconds before you roll. If you do not do this the tortillas will crack and not roll nicely.
The sauce covering the enchiladas will thicken as they bake. Do not worry if it appears slightly thin when you pour it over the top.
I use cheddar jack cheese for this recipe, but plain cheddar will do. You could also use colby or monterray jack cheese.
I like to serve the finished product with a little fresh salsa, chopped cilantro, and sour cream. Chopped jalapenos, tomatoes, lettuce, and onion are all additional options. I also serve my enchiladas with rice and black refried beans on the side.
I opt for a store bought salsa verde for my Tomatillo Chicken Enchiladas, but you can easily make your own using Mexico in my Kitchen's Salsa Verde recipe.
MORE RECIPES USING SALSA VERDE!
Slow Cooker Verde Chicken Chili
Simple Instant Pot Pork Verde Tacos (Slow Cooker Friendly!)
Pork Chili Verde from Lemon Blossoms
Salsa Verde Guacamole from Together as Family
Salsa Verde Chicken Pasta from Laura Fuentes
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Tomatillo Chicken Enchiladas
Ingredients
- 12 flour tortillas
- 2 cups cooked shredded chicken (I use my favorite Taco Ranch Chicken)
- 2 cups shredded Cheddar Jack cheese
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- ½ cup verde salsa
Instructions
- Preheat the oven to 350°F. Spray a 9x13 pan with cooking spray and set aside.
- Mix the chicken with 1 cup of the cheese. Place a couple spoon fulls of the chicken mixture in each tortilla, roll up and place seam-side down in the prepared pan.
- In a medium sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a about a minute, whisking the whole time. Add broth and whisk until smooth, heat for 3-4 minutes until thick and bubbly. Remove from the heat and stir in the sour cream and salsa. Pour the sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20 minutes and serve.
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Originally published in 2016, and updated in 2020 for reader enhancement and enjoyment.
Nichole
I'm not a fan of enchiladas with red sauce, but this is definitely something I'd enjoy.
Sara Ramaker
Yummy!
Karen
This is the kind of enchiladas I am drawn to. Flour tortillas, tomatillos, and chicken. My all time favorites.
Hezzi-D
I love the tang sals verde gives to food! These enchiladas sound like a winner
Amy (Savory Moments)
I looooove enchiladas! These look super good! Mexican-inspired meals are always a favorite here.
Colleen - Faith, Hope, Love, & Luck
These look like absolute heaven! Can't wait to give them a try!
Dorothy at Shockingly Delicious
This is truly my favorite style of enchies. I could eat these weekly!
Ellen
These look good and cheesy! My favorite way to have enchiladas!
Anne Lawton
These look so good! I can't wait to make them.