Description
These Green Chicken Enchiladas feature a vibrant tomatillo and cilantro sauce combined with tender shredded chicken, sweet corn, and melty Monterey Jack cheese, all wrapped in warm corn tortillas and baked to golden perfection. This flavorful Mexican-inspired dish is perfect for a comforting family dinner or casual entertaining.
Ingredients
Scale
Sauce
- 1 28-ounce can whole tomatillos, drained
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 teaspoon oil
- 1/4 cup packed cilantro
- 1/2 teaspoon kosher salt
Filling & Assembly
- 12 corn tortillas, warm
- 3 cups shredded chicken
- 1 corn on the cob (or 3/4 cup corn kernels)
- 2 cups shredded Monterey Jack cheese, divided
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375º F. Lightly grease a 9×13 inch (or similar size) baking dish to prevent sticking during baking.
- Sauté Onions and Garlic: Heat 1 teaspoon oil in a small skillet over medium-high heat. Add the chopped onion and crushed garlic, sautéing for 3 to 4 minutes until the onions have softened and become translucent. Remove from heat to cool slightly.
- Make the Green Sauce: In a food processor or blender, combine the sautéed onion and garlic mixture with the drained tomatillos, cilantro, and kosher salt. Blend until you achieve a smooth, vibrant green sauce.
- Prepare Filling Mixture: Carefully cut the kernels off the corn cob using a sharp knife. In a large bowl, mix the corn kernels with shredded chicken, ½ cup of shredded Monterey Jack cheese, and ½ cup of the prepared green sauce until the ingredients are well combined.
- Assemble Enchiladas: Take a warm corn tortilla and spoon a generous scoop of the chicken and corn filling onto it. Roll the tortilla carefully and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas and filling, arranging them snugly side by side.
- Add Sauce and Bake: Pour and spread the remaining green sauce evenly over the rolled enchiladas in the baking dish. Transfer to the preheated oven and bake for 25 minutes until heated through.
- Top with Cheese and Finish Baking: Remove the dish from the oven, sprinkle the remaining 1 ½ cups of Monterey Jack cheese evenly over the enchiladas. Increase the oven temperature to 425º F and bake for an additional 8 to 10 minutes or until the cheese has melted and turned golden brown.
- Serve: Remove from oven and serve hot, garnished with additional cilantro and sour cream if desired for extra flavor and creaminess.
Notes
- For best results, warm the corn tortillas before assembling to make them pliable and less likely to crack.
- If fresh tomatillos are available, they can be used instead of canned for a fresher flavor.
- Leftover enchiladas can be refrigerated and reheated in the oven or microwave.
- Adjust the amount of cilantro and garlic in the sauce to taste.
- This recipe can be made ahead by assembling and refrigerating before baking.