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Chicken Enchiladas with Tomatillo Sauce {Enchiladas Verdes}

adapted from Savoring Mexico
Course Entree
Cuisine Mexican


For the chicken...

  • 2 boneless skinless chicken breasts
  • 1 small onion sliced
  • 2 jalapenos diced
  • 3-4 garlic cloves
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder

For the sauce...

  • 1 1/2 lbs. tomatillos skins removed and rinsed
  • 4 serrano chilies whole
  • 2 garlic cloves sliced
  • 2 Tbl. canola oil
  • 1-2 tsp. sea salt to taste

For the tortillas

  • 1/4 cup canola oil
  • 7-8 corn tortillas

For the toppings...

  • 1/2 cup sour cream
  • 1/2 cup crumbled queso fresco
  • fresh cilantro leaves
  • fine diced red onion


For the chicken...

  • Place the chicken breasts in a small-medium sized Crockpot.
  • Top with sliced onion, jalapeno, garlic and seasonings.
  • Cook on low setting for 6-8 hours until chicken shreds easily with a fork.

For the sauce...

  • Combine the tomatillos and chilies in a saucepan, cover with water, and bring to a boil.
  • Boil over med-high heat and cook until fork tender, 10 - 15 minutes.
  • Drain and place into a blender with garlic.
  • Process until a smooth sauce forms.
  • In a saute pan over medium-high heat, warm the oil to the smoking point.
  • Then quickly and carefully add the tomatillo sauce and fry stirring constantly until the sauce begins to bubble.
  • Reduce heat to low and cook until the sauce starts to thicken, about 5 minutes.
  • Add 1 tsp. salt and taste, add additional salt to taste.
  • When the sauce is combined with the tortillas and chicken the salt flavor will diminish. It should be highly seasoned at this point.


  • Preheat oven to 350 degrees.
  • To make the enchiladas, heat canola oil in skillet until sizzling. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels.
  • Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate.
  • Put a large spoonful of shredded chicken near one edge and roll up the tortilla.
  • Place, seam side down, in a baking dish.
  • Cover with remaining sauce.
  • Bake until thoroughly heated, about 10 minutes.
  • Serve enchiladas on individual warmed plates with a dollop of sour cream, crumbled queso fresco cheese, and a sprinkling of diced red onion & fresh cilantro leaves.