Authentic Enchiladas Verdes with Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Mexican classic featuring tender chicken in a vibrant tomatillo sauce, wrapped in corn tortillas and baked until bubbly—true to Oaxacan roots. This Mexican recipe, ready in about 60 minutes, pairs boneless chicken breasts, corn tortillas, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 30 min Serves 4 Mexican cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb chicken strips with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and cook chicken for 5-6 minutes until golden and cooked through. Remove and set aside.
  2. Step 2: In the same skillet, heat 1 tsp oil over medium heat. Add 1/2 cup diced onion and cook for 3 minutes until translucent. Add 12 chopped tomatillos, 2 diced green chiles, 3 minced garlic cloves, and 1/2 tsp cumin. Cook for 8 minutes, stirring occasionally, until tomatillos soften.
  3. Step 3: Transfer mixture to a blender, add 1 cup chicken broth and 1/2 cup chopped cilantro. Blend until completely smooth, then pour into a saucepan and simmer for 5 minutes until slightly thickened.
  4. Step 4: Preheat oven to 375°F. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish. Place 6 softened corn tortillas in a single layer, spread 1/3 of the chicken strips over each, then spoon 2 tbsp sauce over each. Roll tortillas tightly and place seam-side down in the dish. Pour remaining sauce over top.
  5. Step 5: Bake uncovered for 20 minutes until bubbly and golden. Let rest for 5 minutes, then drizzle with 1/4 cup Mexican crema before serving.

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