Chicken-and-Cheese Enchiladas

Jolayne Cooper


I saw this recipe in the Food Network Magazine. I liked the idea of making my own green enchilada sauce, so had to try it. The sauce is wonderful. I added extra chicken, since I had it and they were wonderful, served with guacamole and sour cream on top. I served them with refried beans and rice from a recipe I got from a blog that I have posted here.
Everyone loved the dinner. We even had a Mexican twist to dessert.


★★★★★ 1 vote

15 Min
30 Min


  • 1
    small red onion, halved
  • 1 1/2 lb
    tomatillos, husked and rinsed
  • 1-2
    serrano chile peppers, stemmed and seeded
  • 1/2 c
    chicken broth
  • ·
    kosher salt
  • ·
    pinch of sugar
  • 8
    corn tortillas
  • 3 c
    shredded rotisserie chicken
  • 2 1/2 c
    shredded mozzarella and/or monterey jack cheese
  • 1/3 c
    fresh cilantro
  • 2 Tbsp
    extra-virgin olive oil, plus more for greasing
  • 3/4 c
    crumbled queso fresco or feta cheese

How to Make Chicken-and-Cheese Enchiladas


  1. Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
  2. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9 x 13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, about 3 minutes.
  3. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
  4. NOTE: The above is directly from the Food Network Magazine. My changes were to make the tomatillo sauce the day before and keep in the refrigerator until ready to use. I also mixed the chicken and cheese the day before, so all I had to do the day we ate, was put it all together. I also had extra chicken and cheese, so I sprinkled it over the top of the enchiladas just before the rest of the shredded cheese, and then I baked at 350 degrees for 30 minutes, rather than use the broiler.

Printable Recipe Card

About Chicken-and-Cheese Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #tomatillos

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