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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.

chicken enchiladas in baking dish.

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.

“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.”

Steve

What You’ll Need To Make Chicken Enchiladas

chicken enchiladas ingredients.
  • 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.

tomatillos, jalapenos, onion, and garlic in pot

Simmer until the tomatillos are soft.

cooked tomatillos and vegetables in pot.

Then, transfer the mixture to a blender and purée until completely smooth. Set the sauce aside and start the filling.

blended tomatillo sauce in blender.

Step 2: Make the Filling

Season the chicken with the cumin, smoked paprika and salt.

seasoned chicken tenderloins in bowl.

Sauté the chicken in olive oil until just cooked through, about 2 minutes per side, then set aside to cool.

cooking chicken tenderloins in skillet.

Once cool, shred the chicken into bite-sized pieces. Tenderloins all have a tough tendon running through them; just remove it.

shredded chicken in bowl.

In the same pan that you cooked the chicken in, cook the onions until soft.

cooked onions for filling.

Remove the pan from the heat, then add the shredded chicken along with the cilantro and shredded cheese.

filling mixture in skillet.

Step 3: Assemble the Enchiladas

Spread 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.

layer of sauce in 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.

brushing tortillas with oil.

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.

rolled chicken enchiladas arranged in baking dish.

Spread the sauce evenly over the tortillas, then sprinkle with more grated cheese.

enchiladas covered with sauce and cheese in baking dish.

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.

serving the chicken enchiladas.

Frequently Asked Questions

How can I make the enchiladas less spicy?

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.

Can I make chicken enchiladas ahead of time?

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.

Can chicken enchiladas be frozen?

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

You May Also Like

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.

Servings: 4 to 6
Prep Time: 40 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 20 Minutes

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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. Preheat oven to 400 degrees.
  2. Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Note: If you touch the seeds of the jalapeño pepper, avoid touching your eyes and wash your hands well afterward.
  7. 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

Powered by Edamam

  • 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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Comments

  • Jenn,
    You’re AMAZING. This recipe is absolutely perfect my husband said it’s better than eating at a Mexican restaurant! (I made this with the Mexican rice YUM) Everyone please support her and buy her book for some more yummy recipes!!!

    • ❤️ Thanks so much for your support!

  • Hi Jenn,
    I bought all the ingredients to make these tonight, but am feeling really lazy :). Do you think this would worked as stacked enchiladas with the preparation being similar to your stacked beef enchiladas?
    Thanks!
    Katy

    • Hi Katy, I’ve never tried it this way, but I suspect it would work. (I may be weighing in too late to help; if you tried it, I’d love to hear how it turns out!)

  • Unfortunately, the grocery store is out of corn torillas! Will using flour tortillas change the cooking time/temperature at all? Thanks!

    • Hi Andrea, I think flour tortillas would work with no other modifications. Hope you enjoy!

  • I made this the other day and no-one could believe it! It turned out sooooo beautifully. I will never have to search for another enchilada recipe again. P.S. I did add some chopped tomato and a little canned chipotle. Just amazing. Thanks for this!

  • This is one of those recipes that once you try it you are hooked for life, easy to make and loaded with flavor, outstanding! Thank you for sharing.

  • I loved this recipe. I make tomatillo sauce in bulk and freeze it in appropriate portions. This and using leftover roast chicken makes this a great weeknight dish. I add a tablespoon of chicken broth to the filling to keep it moist.

    Served with diced red pepper, diced zucchini, corn, chopped cilantro and your heavenly honey cumin dressing.

  • Can I use canned tomatillos instead of fresh tomatillos?

    • Hi Kris, I haven’t tried canned tomatillos myself so I can’t say with for sure, but I think it will work. Just check the can to see if salt is added to the tomatillos. If there is, you’ll need to cut back on the salt in the recipe. Please LMK how it turns out if you try it!

  • This recipe is delicious- the tomatilla sauce makes the dish – delicious on its own!

    • — Julie Lopresti
    • Reply
  • I made this wonderful dish of goodness last night. The recipe is spot on. The spices are perfect.
    My wife said they were better than any she’s had at restaurants. The tomatillo sauce was sooo…good! She likes mild flavors and the sauce was not spicy hot at all. For me, I just put some pickled jalapeno slices on top and some bottled hot sauce to crank it up with the heat i like. And as always, Jenns explaining of how to put the recipe together is right there. All else I can say, if you enjoy chicken enchiladas, you need to make these, they are wonderful!

    • — Michael Martin
    • Reply
  • These were very good and I love your site! However, after browsing thru some of the comments, I picked up a tip from a reader’s comment. The tomatillo sauce was a bit spicy. I added 1/2 an avocado some lime juice and sugar which helped.

  • This recipe is a WOW! Made it on Super Bowl Sunday. My husband and daughter absolutely loved, and I did too. So tasty. The sauce is creamy and delicious -and subtle- does not overpower the enchilada filling. I made couple minor changes to suit our tastes. After blending the sauce I added juice of one lime and a little chipotle chili powder. Instead of smoked paprika I used a blend of regular paprika and chipotle powder on the chicken. Was conservative with the chipotle, so next time I will use more. It adds a great spicy smoky flavor. Also used Monterey Jack in place of cheddar. Topped with fresh diced avocado and dollop of sour cream. Thank you Jenn for another superb recipe!

  • Love this recipe so much! It’s become a staple in our household and living in Texas, enchiladas can be found at every restaurant, but we prefer these because they’re THAT good! I follow the recipe pretty closely, but have made a few minor adjustments as needed. I’ve used shredded rotisserie chicken before and it came out fine. I’ve also just boiled plain chicken breasts, shredded them and then added it to the end of the onions cooking process along with the seasonings called for and it still came out perfect. If you like a lot of heat like I do, try serrano peppers in place of jalepenos. I also prepare the tortillas by quickly spraying one side with non-stick cooking spray and stacking them one on top of the other to heat in the microwave. It’s a lot faster and saves a few calories.

  • Can you make these using a rotisserie chicken for the chicken in the recipe?

    • Hi Heather, I haven’t made this with a rotisserie chicken, but I think it should work. Please LMK how it turns out if you try it this way!

  • Excellent! I made half with chicken and half with ground beef and everyone loved them. Took longer than planned but it was worth it. Thank you

  • Hi Jenn,

    Could I just use meat from the chicken I use to make chicken matzo ball soup? Thanks so much! Love your recipes!

    • Sure, Sarah – that will work well. 🙂

  • Looking forward to making these enchiladas. I do not have a blender – can I use a food processor instead?

    • Sure, Whitney. Enjoy!

  • I’ve been looking for a crab enchilada recipe. Do you think your sauce would work with crab? I make so many of your recipes and they are always so good.

    • Hi Lynn, I’ve never made these with crab. While crab is a bit more delicate, I think it should work. I’d love to hear how it turns out if you try it!

  • Great recipe! I bought a store roasted chicken, cut it into half bite size pieces and then sprinkled it with the herbs, cheese, cilantro and chopped green onion for the filling. I roasted the 2 corn, onion (cut in 8 pieces), garlic, a whole pasilla instead of the jalapeños, and the tomatillos in a 425 degree oven for 25 minutes, turning the pasilla chili once (sprinkled all of that with kosher salt and a drizzle of olive oil first). I omitted the sugar in the tomatillo sauce. If you have a Trader Joe’s near you, try their corn tortillas; they are the best!

  • These enchiladas were fantastic!!! This was the first time to make this dish and they turned out beautifully!!! A little time consuming, but so worth it!!! Thank you for sharing this recipe!!!

  • Love all of your recipes! I would like to make a pan of beef enchiladas along with your chicken enchiladas. Do you have a recipe for preparing beef to sub for chicken in this recipe?
    Thanks!

    • Hi Rose, So glad you like the recipes! You could use the ground beef portion of the recipe from these stacked beef enchiladas I’d love to hear how it turns out if you try it!

  • Another hit. This was my first time trying to make enchiladas but like every other recipe you make it so easy. Found this on your Sunday suggestions. These were delicious. My husband was so impressed. He added hot sauce when he ate it but I enjoyed it as is. Apparently I have to make these for my father in law because he loves “good Mexican food.” I loved the sauce. Your recipes are wonderful, I would love to visit your home for dinner. Your cookbook was my favorite Christmas gift. I make at least 2 of your recipes a week here. Everyone thinks I’m the best cook, and I owe it to you. Thank you so much!!!!

  • Wonderful recipe! I am a huge fan of enchiladas verdes and this will be in rotation from now on.

    I will admit I tweaked the recipe a bit to make it more calorie friendy, I decreased the cheese to 6oz in the filling and 2oz on top. I used super sharp aged white cheddar for the most bang for the buck.

    To warm the tortillas, I bought fresh on tortillas and warmed them in foil packets of 7 each with about 1/2 tsp of water to keep them moist. I just threw them in the oven while it was preheating, maybe 10 minutes or so…. I had no problems with tearing

    These 2 simple changes cut the calories down to about 210 per enchilada!

  • Jenn, is it okay to fully prepare this dish the night before serving and then reheat in the oven before serving to guests? Or is it really best to only make sauce and filling ahead and then roll/assemble before guests arrive? I’d much prefer the first option but will not pursue if you think it will lead to compromised results. Thanks!

    • Hi Diane, While I think you could fully assemble them ahead, I do think it’s best to prepare both the sauce and filling ahead, then assemble them right before baking. If you feel strongly about fully assembling them, I’d add the sauce to the top of the enchiladas before refrigerating them (because they can dry out, and tend to tear and fall apart). Hope that helps!

      • So very helpful! Thanks so much for your honest reply, Jenn.

  • Followed the recipe to a T (with the exception of using more chicken and making 18 instead of 11) and the result was a table full of happy diners. Everyone had seconds, and luckily there were even enough for leftovers. My husband is typically not a fan of tomatillo salsa so I was curious what his take would be. He loved them! We will definitely make them again.

  • I love this recipe and plan to make two batches, can I just double the sauce recipe?

    • Sure! 🙂

  • We have made this recipe at least 10 times, but cheating w/ good store bought tomatillo sauce (sorry – busy working parent here)! It’s so perfect! We have made and frozen it a couple times for trips to the beach. Huge winner w/ the whole family.

    • Our family loves these enchiladas. I keep all ingredients on-hand for weekly preparations. Thanks for giving such complete, detailed instructions on all of your recipes. This recipe is a winner!

  • Hi! I love your recipes and cookbook! I want to make these enchiladas but can’t find tomatillos. Can I use green tomatoes and some lime instead? Julie

    • Sure, Julie, I think that should work nicely. (And glad you like the recipes!) 🙂

  • This is a pretty great recipe, but when I first sampled my tomatillo sauce I panicked. It was way too hot, even though I was super careful with the seeds. I did some online research, and most comments said to start over. Not an option. No more ingredients, and dinner is imminent. I added an entire avocado, 1 tsp of water and a pinch of sugar to the puree. Perfect! Maybe my jalapenos were abnormally large, who knows. This was a tasty solution that did not drastically alter the flavor of the sauce.

  • Wonderful! Except I roasted the tomatillos, it really brings out their flavor.

    • — Anne Marie Peeters Weem
    • Reply
  • How much black beans would be needed to replace the chicken?

    • I’d estimate that about 20 ounces of beans would work well here. Hope you enjoy!

  • Loved this chicken enchilada recipe! The filling is delicious. I’ve always heated my tortillas in a pan with oil, but I tried it your way in the microwave – what a great hack! So much faster, uses much less oil, and keeps the tortillas pliable while assembling, though I did think they softened up a bit more during the bake this way. My only critique would be that the sauce was a tad sweet for my personal preference, so I would leave the sugar out next time. I think the tomatillos usually provide enough sweetness on their own when they cook down, unless you get a really sour bunch. Overall, another winner – thanks Jenn!

  • I made these last night for dinner. It was ok, I really liked making my own enchilada sauce, the canned ones aren’t very good for you, but these weren’t my favorite especially for all the work involved. I’m going to make these again but make the chicken and sauce ahead of time like you suggested!

  • I’ve never been a huge enchilada fan, but these are delicious. The tomatillo salsa/sauce is fantastic! I love garlic, so I added a few extra cloves. I also omitted the cilantro from the filling and added it to the sauce instead due to some anti-cilantro people in my house. 🙂

  • We loved these chicken enchiladas! Next time, I will add an additional jalapeno because we like things spicy, but other than that, these were perfect. We paired this with a simple romaine salad with your copycat chipotle honey vinaigrette. My son declared this to be the best dressing he had ever tasted. Spot on with both recipes. We had some leftover filling and I used it the next evening to make burrito bowls. Everyone loved it. Thanks again for another wonderful recipe!!

  • My daughter loved these so much she brought her friends home from school in the middle of the day to eat the leftovers!

    • — laura tanglertpaibul
    • Reply
  • Another amazing recipe. My entire family loved it. My first time making a tomatillo sauce and it was so delicious. This will be a staple in our house for sure! I have never had a recipe here that we did not love.

  • Hi Jen, I don’t have a microwave, can you suggest a modification for the tortillas so they don’t shred? Looking forward to trying these!
    Sara

    • Hi Sara, It’s not as speedy as a microwave, but you can use the oven; wrap a stack of five or fewer tortillas in a packet of aluminum foil (so you’ll need to make a few packets) and put them in a 350° oven for about 15 minutes. Hope you enjoy the enchiladas!

      • Hi, ok I did this. They had a great flavor and overall a big hit but the tortillas were a little soggy. Not sure if this is just effect of using oven over microwave or because I skimped on time slightly when rushing! 🙂

        • Hmmmm… heating them in the oven shouldn’t make them sorry. Glad you enjoyed it anyway!

  • WOW! One of my boys’ fave’s and SO easy to make. Packed with flavor and yumminess!!!! Always an ask for comfort food nites. Thanks Jen! Always my go-to blog to look up recipes for dinner. XOXO

  • Hi Jenn,

    Can I use chicken thighs instead of chicken tenderloins?

    Lynda

    • Sure, Lynda – they may take a bit longer to cook. Enjoy!

  • Hi Jenn! How do you remove the tendon from the chicken? I have been trying to cut it out, but not doing a very good job with it. Any tips?? LOVE this recipe!!

    • Hi Julie – Check out this video (starting at 50 seconds) – that’s how I do it. And you really only need to remove the tendons if they are large. Hope that helps!

      • Thanks for the video link Jenn, it helps a lot to see the tendon removal done properly. 🙂

  • Hi. Can you assemble entire dish in the am and bake for dinner?

    • Hi Rose, While I think you could fully assemble them ahead, I think the best route is to prepare both the sauce and filling in advance, then assemble them right before baking. If you do want to fully assemble them, I’d add the sauce to the top of the enchiladas before refrigerating them because as they dry out, and then tend to tear and fall apart.
      Hope you enjoy!

      • When I made this recipe the second time, I did make both the sauce and filling ahead of time. It made getting dinner on the table so much quicker and easier! It also made it less stressful getting the side dishes finished at the same time as the entree (spanish rice and black bean/corn salad). It also made for fewer dishes/small appliance clean up. Great tip!

  • Hello Jenn –
    Would this work with shrimp or are the spices/cheese too aggressive?
    Thx!

    • Hi Michelle, I think it’d work. I’d love to know how it turns out!

  • The chicken filling in these is to die for. Next time I’ll double the filling to make more enchiladas. Even my 1 year old ate these up.
    I’m not a big fan of corn tortillas but I wanted to trust the recipe so I used them and I’m glad I did! Using the oil and heating them made the texture much nicer.

  • The seasoning on the chicken is so delicious, I am going to make that again. It was an easy recipe to follow, although, I do think one could substitute store bought green sauce in a pinch.

    • — Heidi Van Stone
    • Reply
  • This is so good! Just like all your recipes. Easy and fun to make. A family favorite

    • — Jennifer Williams
    • Reply
  • After receiving a bumper crop of tomatillos in my CSA box, I checked your website and found this recipe. I’m never going to buy pre made enchilada sauce again! This was amazing and a cinch to make – a testament to the reasons that everyone should be cooking at home! Thanks for your recipes, experience and I can’t wait for your cookbook!

  • Hi Jenn, I found your recipe for fresh Tomatillo Sauce just about the same time the tomatillos in my garden got ripe! Lucky me!!! I’ve enjoyed the sauce all summer and my freezer is well-stocked for winter. I can’t imagine using the canned sauce from the store ever again.
    Tonight I’m serving a pan of chicken enchiladas, And a pan of vegetarian enchiladas to a group of friends. I use chopped Portobello mushrooms, onion, garlic, pinto beans and cheese to fill the vegetarian enchiladas.
    Thanks for another amazing recipe.

  • I am so thankful and grateful to have found “Once Upon a Chef”. I am a mother of seven young children and I am blessed to be able to create beautiful and healthy meals for my family by following your easy to understand and creative masterpieces.

    Thank you!

  • This is the best enchilada recipe ever! My husband is Mexican and he thinks your enchiladas are better than his mom’s recipe, and better than any restaurant he has been to! I don’t change anything with the recipe, it is fantastic as is! However I do agree with one of the other reader’s comments, make the sauce the day ahead to save some time. Because we like these enchiladas so much, I make enough for my family to enjoy for leftovers all week, so I always make a double batch of both the filling and the tomatillo sauce. Because I make a double batch of the sauce I save about 1.5 – 2 cups of sauce for leftovers. For the tortillas I use the Mission Super-Size 8” corn tortillas. For cooking I line a 9×13 pan with non-stick tinfoil and cook the enchiladas outside on the grill on low heat for 15-20min instead baking them in the oven (it’s nice not to heat up the house during the summer). For the leftovers during the week I find that I need the extra sauce. As leftovers, the enchiladas in the fridge soak up all the tomatillo sauce. To reheat leftovers, put a few enchiladas on a plate and cover with the extra sauce, heat it up in the microwave and….wow, as good as the day you made them! Ps I made these for my super picky mother in-law and she couldn’t get enough! I usually pair this with simple toppings like guacamole, sour cream, black olives, and a simple salad. Thank you Jen for making me look like a pro!

  • I have tried so many enchiladas recipes – and this recipe was declared by my husband as the best one ever. I completely agree as well.
    We loved it exactly as the recipe calls. But I also exchanged the tomatillo salsa for cans of mild hatch green chilies when pulling together on a weeknight.

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