Go Back
–+ servings
chicken enchiladas recipe | www.iamafoodblog.com
Print Recipe
4.50 from 6 votes

Best Chicken Enchiladas

From scratch green chile enchilada sauce makes this the best ever chicken enchiladas.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: enchiladas, southwest, texmex
Servings: 6
Calories: 299kcal

Ingredients

  • 1 lb tomatillos paper skins removed
  • 4 Anaheim chiles or Hatch, when you can get them
  • 1/4 medium onion roughly chopped
  • 6 cloves garlic
  • 1 cup fresh cilantro roughly chopped
  • 1 tsp dried oregano Mexican preferred
  • 1/2 tsp ground cumin
  • 4 cups cooked shredded chicken
  • 2 cups shredded cheese of choice, divided
  • 18-20 small corn or flour tortillas or 8-10 big ones
  • fresh cilantro chopped, optional, to serve
  • lime wedges optional, to serve
  • hot sauce optional, to serve

Instructions

  • Make the enchilada sauce: set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
    Easy 4 Ingredient Hatch Chile Salsa Verde | www.iamafoodblog.com
  • When the tomatillos and chiles are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.
    Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish.
    Easy 4 Ingredient Hatch Chile Salsa Verde | www.iamafoodblog.com
  • Add 2 cups of the green enchilada sauce to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste. Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
    chicken enchiladas | www.iamafoodblog.com
  • Top generously with the remaining enchilada sauce and cheese. Bake in the oven until cheese is melted and bubbly, 20-30 minutes. Top with cilantro and serve with hot sauce and lime.
    enchiladas | www.iamafoodblog.com

Nutrition

Calories: 299kcal | Carbohydrates: 27.2g | Protein: 33.7g | Fat: 6.6g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 139mg | Potassium: 594mg | Fiber: 4.8g | Sugar: 2.1g