Chicken Tomatillo Enchiladas

Lynn Socko


This is a truly delicious recipe. You use tomatillo salsa in every step of this recipe, and the finished product is a delicious, super flavorful enchilada that.

★★★★★ 1 vote
approx 8-12
20 Min
20 Min


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2 c
cooked chicken, shredded or diced
1 c
sour cream
1 c
grated cheese
1 c
tomatillo salsa
2 can(s)
4 oz diced green chiles
**dice onion, opt
corn or flour tortillas


2 c
chicken broth
1 c
tomatillo salsa
1-2 c
white melting cheese, grated
lemon juice, if needed

How to Make Chicken Tomatillo Enchiladas


  • 1Mix together shredded or chopped chicken with sour cream, tomatillos salsa, green chiles, onion, and 1 c grated cheese. I normally use Asadero or Muenster. Be sure to use a good melting cheese.
  • 2CREAMY SAUCE: Heat 2 c chicken broth and one cup tomatillo salsa. Add grated cheese, if cheese becomes stringy, squeeze a little lemon juice and stir.
  • 3ENCHILADAS: Using a 8x8 baking dish, spray with non stick spray and spoon in just enough sauce to barely coat bottom of dish.
    Heat tortillas (you can use flour tortillas instead of corn if preferred), in microwave, covered with a damp paper towel for about 2 min. till soft enough to roll up.
  • 4Sprinkle on grated cheese, (diced onion if desired), and top with sauce. Bake 450° on an upper rack for 15-20 min. or until sauce is hot and bubbly.

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About Chicken Tomatillo Enchiladas

Regional Style: Mexican

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