Authentic Mexican Green Enchiladas with Chicken
A smoky, zesty Mexican dish featuring tender shredded chicken in a tangy tomatillo sauce, wrapped in corn tortillas and topped with melted cheese. This mexican-inspired chicken ready in about 75 minutes pairs chicken breast, husked and rinsed tomatillos, seeded and diced jalapeños for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.
Ingredients
- 1.5 lbs chicken breast
- 12 oz, husked and rinsed tomatillos
- 2, seeded and diced jalapeños
- 1 large, diced onions
- 3 cloves, minced garlic
- 8 corn tortillas
- 1 cup, shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp cumin
- to taste salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened. Add 1.5 lbs chicken breast, cut into 1-inch cubes, 1 tsp cumin, and 1/2 tsp salt. Cook for 8-10 minutes until the chicken is cooked through. Shred with a fork.
- Step 2: In the same skillet, add 12 oz husked tomatillos, 2 seeded and diced jalapeños, and 1/4 cup water. Simmer for 15 minutes until the tomatillos soften and the sauce thickens. Blend until smooth using an immersion blender.
- Step 3: Spread 1/2 cup tomatillo sauce in a 9x13-inch baking dish. Layer 4 corn tortillas, then top with 1/2 of the shredded chicken, 1/2 cup shredded cheddar cheese, and 1/4 cup sauce. Repeat with remaining tortillas, chicken, and cheese. Bake for 20-25 minutes until the cheese is golden and bubbly. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Mexican Green Enchiladas with Chicken take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Mexican Green Enchiladas with Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Authentic Mexican Green Enchiladas with Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Mexican Green Enchiladas with Chicken for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Mexican Green Enchiladas with Chicken?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
