Chicken Enchiladas
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Brimming with smoky, tender chicken and gooey cheddar cheese, all smothered in a tangy tomatillo sauce, chicken enchiladas promise comfort in every bite.
My whole family loves these chicken enchiladas. While they do require some time to prepare, you can make the sauce and filling in advance. This way, you can assemble and bake the enchiladas later for a quick and easy weeknight meal. The sauce is made from tomatillos—those small, green fruits nestled in a papery husk. Contrary to their appearance (and their nickname “Mexican green tomato”), tomatillos are not tomatoes at all. Their bright, tangy, and acidic taste is key to many Mexican and Tex-Mex dishes—they are the star ingredient in salsa verde.
It’s important to note that the chicken is cooked twice in this recipe: initially when preparing the filling and once more upon heating the assembled enchiladas. To ensure the chicken remains succulent through both cookings, I recommend using chicken tenderloins. They’re naturally tender and forgiving, even if slightly overcooked, plus they’re typically available in convenient one-pound packs—the exact amount you’ll need.
Table of Contents
“These were amazing. My family wants me to make them again and my college son asked me to make and freeze some that he can take back to college.”
What You’ll Need To Make Chicken Enchiladas
- Onion and Garlic: The foundational aromatics of the dish.
- Tomatillos: These small, green fruits, encased in a papery husk, are the key ingredients for creating the sauce for the enchiladas. They lend a bright, tangy, and fresh flavor that contrasts beautifully with the richness of the filling.
- Jalapeño Chiles: Add a spicy kick that complements the tanginess of the tomatillos.
- Chicken: The protein base for the filling. Tenderloins are ideal for ensuring the filling is juicy and flavorful.
- Cumin and Smoked Paprika: This spice duo adds depth and a smoky undertone to the enchiladas.
- Sharp Cheddar Cheese: Adds rich, tangy flavor and a gooey, cheesy texture.
- Corn Tortillas: The traditional choice for enchiladas, corn tortillas hold up well to the sauce and baking. They contribute a slight sweetness and subtle corn flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Sauce
Cook the onions and garlic in olive oil until soft (no need to chop them too finely since it all gets puréed in the end). Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water.
Simmer until the tomatillos are soft.
Then, transfer the mixture to a blender and purée until completely smooth. Set the sauce aside and start the filling.
Step 2: Make the Filling
Season the chicken with the cumin, smoked paprika and salt.
Sauté the chicken in olive oil until just cooked through, about 2 minutes per side, then set aside to cool.
Once cool, shred the chicken into bite-sized pieces. Tenderloins all have a tough tendon running through them; just remove it.
In the same pan that you cooked the chicken in, cook the onions until soft.
Remove the pan from the heat, then add the shredded chicken along with the cilantro and shredded cheese.
Step 3: Assemble the Enchiladas
Spread 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
Next, brush each tortilla on both sides with oil. Stack them on a plate and microwave until hot and steamy, about 2 minutes. This makes them pliable; if you skip this step, they’ll shred to pieces when you roll them.
Spoon the filling down the middle of each tortilla. Then roll tightly with your hands. Place the enchiladas side by side, seam side down, in the prepared baking dish. Pour the remaining sauce over top.
Spread the sauce evenly over the tortillas, then sprinkle with more grated cheese.
Bake until sauce is hot and bubbling and cheese is melted, 15 to 20 minutes. Sprinkle the enchiladas with smoked paprika—it makes them look pretty but also adds more delicious smoky flavor—and cilantro, if you like.
Frequently Asked Questions
To reduce the spiciness of the enchiladas, there are several adjustments you can make. First, when preparing the tomatillo sauce, remove the seeds and veins from the jalapeño chiles, as this is where most of the heat resides. If you’re particularly sensitive to spice, you can reduce the number of jalapeños used in the recipe or substitute them with a milder green chile, such as poblanos. Additionally, the cooling effects of dairy can help balance spiciness, so serving your enchiladas with a dollop of sour cream can make them more palatable if you’re looking to tone down the heat.
Yes, the enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from cold.
Yes, the enchiladas can be frozen after baking for up to 3 months. When ready to serve, defrost them in the refrigerator overnight and then reheat, covered in foil, in a 325°F (165°C) oven until hot.
Video Tutorial
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Chicken Enchiladas with Tomatillo Sauce
Brimming with smoky, tender chicken and gooey cheddar cheese, all smothered in a tangy tomatillo sauce, chicken enchiladas promise comfort in every bite.
Ingredients
For The Sauce
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
- ¾ pound tomatillos, husks and stems removed, cut into 1-inch chunks
- 3 jalapeño chiles, seeded and roughly chopped (see note)
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon ground cumin
For the Filling
- 1 pound chicken tenderloins
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ cup chopped fresh cilantro leaves
- 8 ounces (2 cups) shredded sharp cheddar cheese
For Assembling
- 10 to 12 6-inch corn tortillas
- 2½ tablespoons olive oil
- 3 ounces (¾ cup) shredded sharp cheddar cheese
- Smoked paprika
For Serving (optional)
- Cilantro leaves, sour cream, shredded lettuce, avocado, lime wedges
Instructions
For the Tomatillo Sauce
- Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
For the Filling
- Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
- Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
To Assemble
- Preheat oven to 400 degrees.
- Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
- Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
- Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
- Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15 to 20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges.
- Note: If you touch the seeds of the jalapeño pepper, avoid touching your eyes and wash your hands well afterward.
- Make-Ahead/Freezer-Friendly Instructions: The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. Allow a few extra minutes in the oven if baking from cold. The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 668
- Fat: 44 g
- Saturated fat: 14 g
- Carbohydrates: 44 g
- Sugar: 6 g
- Fiber: 6 g
- Protein: 27 g
- Sodium: 707 mg
- Cholesterol: 82 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
I am making this for Labor Day / birthdaypalooza family party next Monday. I have a sister who is a vegetarian. Can you point me to a good vegetarian filling? I would like to make a separate dish for her, but i think all i need to do is replace the filling; the rest should work! Much appreciated!
Hi Mary, sliced and sauteed portobello mushrooms would have a similar meaty texture here and could work nicely. Black or pinto beans would also be a good option. LMK how they turn out!
Did you try to make a vegetarian option? If yes, how did it turn out?
I made the vegetarian version with 3 portobello caps and 1/2 can of black beans. I cooked the portobellos alone for a few minutes, then added the onions and cooked them until the mixture wasn’t watery anymore. Then I added the beans with the cilantro at the end. The amount of filling was a little short of what the original recipe seems to make. Next time I will use the whole can of beans. It turned out great. Incredibly tasty recipe!
Hi Jenn! I’ve had my eye on this recipe, so this Spring I planted tomatillos in my garden. They’re exploding now, so I made the dish! Ten stars!!! I live in an area where excellent Mexican food abounds. My dinner guests wanted to know who taught me to make sauce like that!! One question: Have you ever made it with enchiladas made with ground beef?
So glad you all enjoyed them! I haven’t tried them with ground beef but I bet it’d be good :).
Wow! I have made a lot of enchiladas in my time, this was hands-down the best enchilada I have ever had. You can tell all of her recipes have been tested and perfected. Thank you for paying attention to all of the details. I have enjoyed many recipes from you website. I am anxiously awaiting your cookbook.
I made the filling and sauce for Cinco de Mayo tomorrow and–like all your recipes–the sauce tastes amazing! However it is quite thin (definitely pouring consistency, and thinner than yours looks) which worries me. Is this normal? Will it thicken as it cools?? Thank you!
Hi Rebecca, I wouldn’t worry about it — could just be your vegetables were a little watery. It should thicken up in the fridge a little but if you’re really concerned, you could always simmer it on the stove for a bit. That should thicken it up. Hope you enjoy it!
I looove this recipe and have made it a number of times. With corn tortillas that are gluten-free, this can also be a gluten-free dish!
I often make the tomatillo sauce a day ahead to break down the process. I am also all for cutting corners to save time (and dish washing) so I use Mission tortillas that are supple/soft enough and don’t crumble even without warming in the microwave with oil, and use a hand immersion blender for the tomatillo sauce.
This is a recipe definitely worth trying!
It’s worth the trouble to make this tomatillo sauce. I made it once and loved it, then went back to canned sauce the next time I made enchiladas and found it just awful. I won’t make that mistake again. This recipe is a keeper. My only tip is to be careful about the jalapeno seeds. They do add quite a bit of heat even if you include just a few.
This was a big hit. I tried to find a recipe that I was able to prepare and hold as our company was to arrive for dinner. It was perfect as I prepared it all the way until needing to bake. I made a few omissions as I felt like pork vs. chicken and one guest dislikes cilantro, so I made the protein switch and held off on adding cilantro in the filling and added as a side. Oh, I almost forgot…I couldn’t find fresh tomatillos in the produce dept. so had to improvise and use an already prepared version. It was just fine but I cannot wait to make it like the original recipe–Ill keep my eyes open for the little guys. Thanks for consistently creating and sharing delicious recipes!
So I just found tomatillos! I’m going to make the sauce while I have the fresh little guys…is this sauce freezable?
Freezes beautifully!
LOVE these and its now my go to dish to bring to friends whom have just had a new baby. Delish.
Delicious! I can’t wait to get home tonight so I can eat the leftovers! Although I was skeptical, the tomatillo sauce was so, so good. And I loved how fresh the filling tasted, nothing like other enchilada recipes I’ve tried. The only thing I might change in the future is the amount/type of onion–the two whole yellow onions had my eyes stinging for hours afterward, so maybe a more mild, sweet onion would serve me better. I’ll definitely be adding this to my regular recipe list. Thank you for a great recipe!
I typically make a sour cream chicken enchilada which uses a canned green sauce. I used this recipe tonight and can honestly say I will never use a canned green sauce again. The tomatillo sauce is so fresh and tangy and not at all salty like from a can. Had I known how easy it was to make such a lovely sauce I would have done this years ago. I especially likely the very simple yet very flavorful chicken filling. This dish was a hit.
I made the enchiladas and thought they were delicious; however, I would have liked a bit more spice. Next time, I am going to add some jalapeno seeds and ribs to the recipe. Can you advise how many I should add: say, from one, two, or all three jalapenos? Thanks for another great recipe!
Glad you liked them Hannah! Hard to say how many of the seeds/ribs you should add because everyone’s tolerance for the heat is different, but maybe I’d start out with the seeds from one. If you find you still want more of a kick, you could add a little hot sauce to the blended dressing. Hope that helps!
These were amazing. I made them today. I’m surprised I was able to make something complicated, and fancy looking… looked like it came from a great restaurant.
This looks delicious! I’m so excited to make it. I see that it says this recipe makes 4 servings. How many enchiladas per person is that?
Is nutritional information available for this recipe? Perhaps it’s there but just hiding from me. Thanks.
Hi, I’ve just added the nutritional info. Keep in mind that the numbers do not include the optional toppings (sour cream, lettuce and avocado). Hope you enjoy!
Better then a Mexican restaraunt!!
This tomatillo sauce was a great hit! Delicious recipe. Thanks!
This was a HUGE hit with my family. My husband wanted me to make them again the next day. This receipe was easy to follow and I will definitely be making again. Don’t skimp out on the garnishes at the end for they add an extra dimension to an already delicious receipe.
This was deicious! I will definitely be making this and the corn -bean salad regularly. So full of flavor! Thanks for sharing.
I can’t wait to try this! I’m sure it delish as all your recipes have been. I’d like to try freezing this recipe. Any suggestion? I was thinking of freezing the sauce and filling separately and assembling the enchiladas the day of baking.
Hi Kerrie, I think I would actually cook them to completion, then freeze them. Good luck, and please lmk how they turn out 🙂
This is THE best chicken enchilada recipe I have ever made, and it is soo simple and quick. Thank you!!!!!
Jennifer, I planted tomatillo plants last summer and made a few batches of this sauce to freeze for winter meals. It turned out great. It freezes very well in quart size ziploc bags that I lay flat to freeze. It was nice to have on hand. I also tried roasting the onion and tomatillo on the grill, prior to cooking them for a couple of batches of the sauce and it add a great flavor. Thanks for my go to green sauce recipe 🙂
My husband and I loved this recipe. Next time I’ll need to double it so that we have more leftovers. Your directions and photos made the recipe a pleasure to follow. Thank you!
This recipe is a family favorite! Quick question — when I have less time, I like to use shredded breast meat from a supermarket roast chicken. If I did that for the filling, would I just add the spices to the shredded chicken and mix until well seasoned? Or should I add the spices to the cooked onion and then stir in the chicken to warm it?
Hi Amy, Either way is fine but I’d probably add the spices to the chicken. Glad your family enjoys it!
Would canned tomatillos be ok? Stocking up on Mexican supplies from an online retailer and wondered about this recipe.
Your enchiladas went down a storm in our house so thought I’d try this.
Hi Fiona, I haven’t tried it myself so can’t say with 100% certainty but I do think that it’s probably fine. Please let me know how it turns out.
The canned tomatillos – Le preferida brand – already had salt added. Didn’t realise this until I tasted it.
The recipe was tasty apart from the salty sauce which I managed to counteract with some lime juice.
I’ll make it again for definate, just without the salt. More mexican recipes please Jen!
OK, Having got hold of some fresh Tomatillos I can definitely say it was 1000 times better. I think the recipe needs tweaking for the canned ones.
Sooooo yummy now I’ve had them as they were intended!
I’m very keen to try these tonight for a Mexican dinner party I have an having. However, I am in Tasmania Australia and we have don’t have jalepenos available. What can I use as a substitute?
Hi Misha, You could try serrano peppers.
Just so you know, tomatillo’s are NOT related to the tomato at all. They are in the same family with the gooseberry.
Delicious and a winner at the family table. I made this dish tonight, along with Mexican Rice Pilaf and Black Bean and Corn Salad with Chipotle Honey Vinaigrette. All recipes are easy to make and directions are clear.
This recipe was a bit involved, but worth the extra effort. I don’t usually have tomatillos on hand (roasted green chilies make a decent stand in). As a lover of all Latin cuisine, these enchiladas really measured up to my expectations. Take the time to make these…you will not be disappointed!
Hi Jenn,
Wanted to post an update: I went ahead and made the enchiladas without having recieved your response in time (I needed to get them started). But am happy to report that when I went to my spice drawer to seek an alternative to the smoked paprika, I came out with chipotle chili powder! Glad to see you were thinking along the same lines when I checked back! The enchiladas turned out great. We had dear friends over for dinner and we all voted it a keeper!
Hi Jenn,
I can’t tell you how much I appreciate your attention to detail! Your Caesar dressing is our favorite! As well as your pancakes and most everything we’ve tried so far from your site.
I’d love to make these enchiladas today. I don’t have smoked paprika. Any suggestions as to a substitution? I hate the idea of losing the smoky flavor but I haven’t been able to find the smoked paprika in the stores I shop. Thanks!
Hi Lilly, So glad to hear you are enjoying my recipes! The only good substitute for smoked paprika is chipotle chili powder. If you don’t have any, you can still make the enchiladas and just substitute regular paprika or chili powder; you won’t have the smoky flavor, which does elevate the dish, but they will still be very good. Or, if you have a can of Chipotle Chiles in Adobo Sauce in your pantry, you could add a tablespoon (or more, to taste) of the sauce to the filling and that will add a nice smoky flavor. You might try ordering the smoked paprika online for next time — it’s a great spice to have in your cabinet 🙂
I’m wondering about how much salsa this recipe makes? It looks really tasty so I’d like to make some…
Hi Rita, I’d say it makes a few cups. Hope you enjoy it.
I made them, and my family loved them.
Easy and tasty recipe, brought leftover to school for lunch and ended up email your recipe to about 5 people.
Thank you, Susan!
I made these for dinner and they were very easy. The wonderful pictures on your website makes it easy to follow. I paired this dish with your Mexican rice and it was delicious. By the way if you don’t have gloves use sandwich bags to remove seeds from jalapeños.
Tried this out last night. It was the first time I’ve really made Mexican food, and the first time I’ve ate enchiladas. I thought they were delicious, will definitely add this to the fav list. We had company over (whom has had variations of enchilada recipies) and they thought it was one of the better dishes. I did do a couple thing different but stuck to the recipe and procedure quite close.
like Kim said I was worried about the heat (for the kids) so I also only used 2 jalapeño and found even with the sauce as it was, wasn’t spicy. Perhaps my jalapeño weren’t in their prime. As a whole dish I think I might even toss in a habenaro next time. Also I did use WW flour tortillas instead of corn, in general family’s not a fan of corn tortillas. They were on the soggy side but no one complained. As well I used a different cheese, marble, the sharp cheddar would have been much tastier. I didn’t serve the lettuce and avacodo.
Anyways it was a great dish and I wish I had made it when I seen it this past summer.
Jenn, this was SOOO good!!! My whole family loved it and the sauce was amazing!!! I was a little afraid of the heat, so I only used 2 jalapenos. It turned out mild, so I’ll definitely use all 3 next time. Thank you so much for another wonderful recipe!!!
Made these for dinner tonight as written and it was fantastic!! My daughter even told me it was her new favorite thing that I make!! Husband is at late meetings tonight so have not gotten his comments yet, but I’m sure he is going to love these as well!! Thanks so much for sharing!!!
I am looking forward to trying this recipe. I have never handled a tomatillo before, but I like trying new things. I have to ask- the side dish in the background looks delicious. Is it something you have on the website?
Hi Dee, I don’t have that recipe on my site but I believe it is fresh corn and red bell peppers sautéed in olive oil. Hope that helps!
I cannot say enough good things about these enchiladas!!! Soooo delicious and definitely worth the time and effort. I love that I never have to make adjustments to your recipes, Jenn! You’ve earned my trust…I just dive right in and have yet to be disappointed! 🙂
That is so nice to hear, Kelly. Thank you!
This dish was amazingly delicious and better than anything I have had in a Mexican restaurant. I found it very easy to make and honestly not that time consuming! My family and I will be having these enchiladas quite frequently. I have loved all your recipes that I have tried… Which is quite a few
I, too, am a follower of Cook’s Illustrated and also compared your recipe to theirs, as did Red. Though I haven’t tried their version (very similar) I can say the your addition of cumin to the sauce and smoked paprika in the filling was a great idea!! My husband and I loved the dish. The filling and sauce were very flavorful and I wouldn’t change a thing. I also thought it was easy to put together. I am more a fan of flour tortillas, however, and will probably use them next time. I believe that will technically change the dish to burritos, but I know it will still be delicious! I love your site and have have enjoyed every recipe of yours I have tried.
I made these over the weekend and they turned out excellent thank you. I’d never so much as held a tomatillo before, let alone made a salsa verde from scratch, so I appreciated your taking the time out to explain more about tomatillos and also to provide a before & after photo for how to prep them for this recipe.
I would 2nd your comment about wearing gloves while handling jalapenos. The first time I didn’t, and I was fine (the jalapenos were from a local big chain supermarket)… I had enough filling & tacos remaining to make leftovers the following day, but used up all of the original sauce, so I made a fresh sauce from scratch and bought more jalapenos – this time organic ones from Whole Foods… just two… but even with dutiful washing after handling, my fingers are still buzzing from the chile heat even 2.5 hours after handling the jalapenos (and as I type this). I don’t think organic / non-organic and Whole Foods / other markets had anything to do with it, but just wanted to comment that one should be cautious about their heat if you are sensitive to capsaicin (chile heat).
As a subscriber to Cooks Illustrated, I was able to compare your recipe to their original one. I very much enjoy your insights when you decide to depart from the original recipe – esp. in this case with your approach to softening the tortillas with a brush of oil instead of using a fuel propelled veg. spray: your decisions seem far more practical and, for lack of a better word… professional-chef-like. The only thing I didn’t do was add the garlic in with the onions right away as you suggested, as I was afraid of burning the garlic if I left them in there for 5 min (the CI recipe calls for the adding of the garlic later, with the jalapenos, etc., and that’s what I did). Am I being overly cautious?
Thanks again – I’ve also made your Cashew Chicken recipe and it, too, was delicious.
Red
Hi Red, So glad you enjoyed the enchiladas. I too have had problems with jalapeños so I can empathize! Your instincts are right about the garlic — but if you compare the two recipes, I believe the Cooks Illustrated recipe calls for the garlic to be minced while mine calls for the garlic to be left whole (or smashed). Minced garlic will most definitely burn if added at the same time as the onions, however large pieces of garlic will be just fine (and that saves you the trouble of having to chop the garlic). Hope that helps and thanks so much for leaving such a thoughtful comment.
Followed the recipe to a T! Absolutely wonderful. Also made homemade peanut butter ice cream with chocolate peanuts in it. It’s a good night 🙂
That does sound like a good night! Please send me the peanut butter ice cream recipe!
OK, these definitely took me more than an hour to make – but they were totally worth it! Such wonderful flavors! Hopefully I’ll be quicker next time I make them 🙂 I made a corn salad with avocados and red peppers to serve on the side. Thanks for a delicious recipe!
The tomatillo sauce is delicious! Just happened to have all of the ingredients. Since we had enchilidas for lunch, I made chicken cutlets and smothered them with the sauce and topped with melted Monteray Jack cheese. I’ll make the enchilidas next time, but for now this was excellent! The sauce was so good I couldn’t stop dipping tortilla chips in it! Thank you for another wonderful recipe!
I have been making a chicken and swiss enchilada with tomatillo sauce for years. I am looking forward to trying your recipe. I found a very easy and yummy tomatillo sauce by Sunny Anderson from food network and she makes it by roasting the tomatillos, garlic, shallots, and jalepenos. I actually cheat and use my immersion blender to blend the mixture once it is roasted. I love how delicious your recipe looks and will definitely try it next week!
Why not fill the tortillas and refrigerate ahead of time? Such that when company comes all you have to do is add the sauce/cheese and pop in the oven. Will it break down the tortillas?
Hi Amy, Good question. I haven’t tried that, but think it would probably be fine. The only thing is that I would add the sauce to the top of the enchiladas before refrigerating them because as they dry out, then tend to tear and fall apart.
I did this a few hours ahead of time and a lot of the sauce was absorbed into the tortillas which made them a bit soggy. I also didn’t have extra sauce to add on top before putting them in the oven which might have helped. It tasted ok, but I have made this recipe a few times and prefer assembly right before baking. You can have everything ready ahead of time. (my 2c)
Thanks – looks great!
Yum! I can’t wait to make this recipe. Love your recipes
Oh, I am so making these! Your meal looks wonderful. Pinning 🙂
Should all of the ingredients be available at Whole Foods?
Fantastic, as always!
Yes…hope you enjoy it!
Can I make this dish in the morning, refrigerate, then cook in the evening? Thanks
Sure, Karen – that’ll work fine.
We had these last night. Delicious, fresh taste.
I made the sauce two days ahead, and it all went together smoothly this morning