Roasted Tomatillo Chicken Enchiladas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant, tangy enchilada dish featuring tender chicken simmered in a roasted tomatillo sauce, wrapped in corn tortillas and baked until golden. This mexican-inspired chicken ready in about 60 minutes pairs boneless skinless chicken thighs, olive oil, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 large, finely diced white onion
• 3 cloves, minced garlic
• 1 lb, husked and chopped tomatillos
• 1, seeded and chopped jalapeño
• 1/4 cup, chopped cilantro
• 1 tsp cumin
• 1/2 tsp dried oregano
• 12 corn tortillas
• 2 cups, shredded Monterey Jack cheese
• 2 cups enchilada sauce

Instructions

1. Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes, and cook until golden brown on all sides, about 5 minutes, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet. Sauté 1 large white onion, finely diced, and 3 garlic cloves, minced, for 3 minutes until softened, then add 1 lb tomatillos, husked and chopped, 1 jalapeño, seeded and chopped, 1 tsp cumin, and 1/2 tsp dried oregano. Cook for 8 minutes, stirring occasionally, until tomatillos are tender and sauce thickens.
3. Step 3: Stir in 1/4 cup cilantro, chopped, and the cooked chicken. Simmer for 2 minutes, then remove from heat and let cool slightly.
4. Step 4: Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch baking dish. Dip each of 12 corn tortillas in remaining enchilada sauce to coat, then fill each with 1/4 cup chicken-tomatillo mixture and 2 tbsp shredded Monterey Jack cheese. Roll up tightly and place seam-side down in the dish.
5. Step 5: Top with remaining enchilada sauce and sprinkle with 1 cup shredded Monterey Jack cheese. Bake for 25 minutes until cheese is melted and edges are golden.