Green Jalapeno Tomatillo Chicken Enchiladas
Creamy verde enchiladas built on soft corn tortillas filled with shredded chicken and canned jalapenos, then bathed in a quick-blended tomatillo sauce spiked with fresh jalapeno heat. Mexican crema drizzled in a zig-zag finish adds richness; queso fresco adds tang. This weeknight-friendly version skips homemade sauce and roasted chiles for speed, relying instead on canned tomatillos and jarred jalapenos, making it accessible year-round. Serve alongside rice and refried beans for a complete, satisfying meal that tastes like restaurant cooking but comes together in under an hour.
Ingredients
- 1 whole rotisserie chicken, store-bought, shredded
- 28 ounces canned cooked tomatillos, drained1.5 lbs fresh tomatillos, husked and boiled until soft1:1whole foods
fresher flavor, longer prep
- 4 ounces canned chopped jalapenos, drained
- 1 whole fresh jalapeno, halved and seeded
- 10 whole corn tortillas
- ½ cup Mexican cremasour cream thinned with a splash of milk1:1dairyadds dairy
tangier result
- 1 cup queso fresco, crumbled
- ¼ cup cooking oil
- salt
Instructions
- 1
Heat cooking oil in a small frying pan over medium heat.
- 2
Quickly slide each tortilla through the oil using a spatula, about 2-3 seconds per side, until soft and pliable without hardening.
- 3
Drain each tortilla on paper towels.
- 4
Open and drain the canned tomatillos.
- 5
Combine drained tomatillos and the fresh jalapeno half in a blender.
- 6
Blend until thoroughly mixed, about 3 minutes.
- 7
Preheat oven to 375°F.
- 8
Pour the tomatillo mixture into a medium pot and stir over medium heat for about 3 minutes.
- 9
Season with salt to taste.
- 10
Turn off heat and stir in 1/4 cup of the crema.
- 11
Transfer half of this sauce to a separate container and reserve.
- 12
Open and drain the canned jalapenos.
- 13
Mix the drained jalapenos with the shredded chicken.
- 14
Add the reserved tomatillo mixture to the chicken mixture and combine.
- 15
Spread 2 tablespoons of the chicken mixture down the center of each tortilla.
- 16
Roll each tortilla and arrange seam-side down in a single layer in a baking pan.
- 17
Pour the remaining tomatillo sauce over the enchiladas.
- 18
Bake until heated through, about 5-7 minutes.
- 19
Transfer the remaining crema to a small zip-lock bag and cut a small opening in one corner.
- 20
Drizzle the crema over the enchiladas in a wide zig-zag pattern.
- 21
Sprinkle crumbled queso fresco over the top.
- 22
Serve with rice and refried beans.
Tips
Oil-dipping tortillas for just 2-3 seconds prevents them from becoming crispy or dry; they should remain pliable for rolling without tearing.
Blending fresh jalapeno with canned tomatillos adds bright, raw heat that survives gentle warming; add more fresh jalapeno if you prefer spicier sauce.
Good to Know
Assemble enchiladas in a covered baking dish; refrigerate up to 2 days before baking. Do not drizzle crema until just before serving.
Prepare chicken-jalapeno filling up to 1 day ahead. Make tomatillo sauce and fry tortillas the day of assembly.
Serve hot from the oven, immediately after drizzling crema and queso fresco. Accompany with warm rice, refried beans, and lime wedges.
Common Mistakes
Leave tortillas in hot oil longer than 2-3 seconds per side to avoid them hardening and cracking when rolled.
Do not skip draining canned tomatillos and jalapenos to avoid watery, diluted sauce.
Substitutions
Dairy-Free Swaps
tangier result
General Alternatives
fresher flavor, longer prep
FAQ
Can I make this with fresh tomatillos instead of canned?
Yes. Husk and boil 1.5 lbs fresh tomatillos until soft, drain, then blend. Fresh tomatillos will yield brighter, less processed flavor but require sourcing them seasonally.
What if I do not have Mexican crema?
Thin sour cream with a splash of milk to reach crema consistency. Creme fraiche works similarly. Both are tangier; adjust salt in the sauce accordingly.
Can I freeze enchiladas before baking?
Yes. Assemble, cover tightly, and freeze up to 1 month. Bake from frozen at 375°F for 15-20 minutes until heated through. Do not drizzle crema until after baking.