Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken wrapped in corn tortillas smothered in tangy tomatillo salsa verde and topped with melted cheese. This mexican-inspired cinco de mayo ready in about 50 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 pound boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through and golden brown. Remove from heat and shred into bite-sized pieces.
  2. Step 2: In a saucepan, combine 6 medium husked and rinsed tomatillos, 1 small seeded jalapeño, 3 peeled garlic cloves, and 1/4 cup finely chopped white onion. Cover with water and simmer over medium heat for 10 minutes until tomatillos are tender.
  3. Step 3: Transfer tomatillos, jalapeño, garlic, and 1/4 cup chopped fresh cilantro to a blender. Add 2 tbsp lime juice and blend until smooth.
  4. Step 4: Preheat oven to 375°F. Warm 8 small corn tortillas in the microwave wrapped in a damp paper towel for 30 seconds to make them pliable.
  5. Step 5: Fill each tortilla with a portion of shredded chicken and roll tightly. Place seam side down in a baking dish.
  6. Step 6: Pour the tomatillo sauce evenly over the enchiladas, then sprinkle 1 1/2 cups shredded Monterey Jack cheese on top.
  7. Step 7: Bake enchiladas for 15 minutes until sauce is bubbly and cheese is melted and slightly golden. Serve hot.

Frequently asked questions

How long does Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 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 Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce?

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 Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Chicken Enchiladas with Green Tomatillo Sauce?

Mexican cinco de mayo 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.

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