Weekend Chicken and Cheese Enchiladas in Green Sauce

Transform your weekend dinner plans with these irresistible Weekend Chicken and Cheese Enchiladas in Green Sauce! Packed with tender shredded chicken, melted Mexican blend cheese, and smothered in a zesty homemade green tomatillo sauce, this dish is a flavor-packed crowd-pleaser. The sauce, made from fresh tomatillos, serrano pepper, cilantro, and spices, delivers a perfect balance of tangy and mildly spicy notes. Softened corn tortillas wrap this cheesy, savory filling, then bake to golden perfection under a layer of bubbling cheese. Quick to prep and ready in under an hour, these enchiladas are ideal for satisfying your craving for classic Mexican comfort food. Garnish with fresh cilantro, sour cream, or creamy avocado for a restaurant-worthy finish—perfect for family dinners or weekend gatherings!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken
• 2 cups Shredded Mexican blend cheese
• 10 pieces Corn tortillas
• 1 pound Tomatillos, husked and rinsed
• 1 piece Serrano pepper
• 2 pieces Garlic cloves
• 0.5 cup White onion, chopped
• 0.5 cup Fresh cilantro, chopped
• 1 cup Chicken broth
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground cumin

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium saucepan, combine the tomatillos, serrano pepper, and garlic. Cover with water and bring to a boil over medium-high heat. Cook for 5-7 minutes until the tomatillos turn a dull green and soften.

Step 3

Drain the saucepan and transfer the cooked tomatillos, serrano pepper, and garlic to a blender. Add the chopped onion, cilantro, chicken broth, salt, and cumin. Blend until the sauce is smooth.

Step 4

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in the green sauce and cook for 5 minutes, stirring occasionally, to deepen the flavor. Set the sauce aside.

Step 5

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.

Step 6

Spread 1/2 cup of the green sauce along the bottom of a greased 9x13-inch baking dish.

Step 7

Take one tortilla, spoon 2-3 tablespoons of shredded chicken down the center, and sprinkle with 1-2 tablespoons of shredded cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas, chicken, and cheese.

Step 8

Pour the remaining green sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining shredded cheese on top.

Step 9

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, or sliced avocados if desired.

Nutrition Facts

Serving size	(2146.0g)

Amount per serving	% Daily Value*
Calories	3137.9

Total Fat 123.5g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 605.6mg	0%
Sodium 4841.4mg	0%
Total Carbohydrate 274.0g	0%
Dietary Fiber 46.5g	0%
Total Sugars 17.5g
Protein 237.3g	0%

Vitamin D 0IU	0%
Calcium 2090.9mg	0%
Iron 21.4mg	0%
Potassium 3990.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 30.1%

Carbs: 34.7%