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Chicken Enchiladas with Green Sauce

These Chicken Enchiladas with Green Sauce are easy to make and packed with flavor. This is a family-friendly recipe everyone will love!

Prep Time
30 mins
Cook Time
5 hrs 30 mins
Total Time
6 hrs
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

Chicken Enchiladas
  • 3 boneless , skinless chicken breast halves
  • 1 (14.5 oz) can chicken broth
  • 12 corn tortillas (I prefer Guerrero Brand)
  • 1 recipe Green Enchilada Sauce , recipe follows
  • 3 cups shredded monterrey jack cheese (about 12 oz.)
  • sour cream , for serving
Green Enchilada Sauce
  • 1 cup chicken broth
  • 5 medium tomatillos (husked and rinsed)
  • 1 (7 oz.) can diced green chilis, undrained
  • 3 Tbsp yellow onion
  • 1 green onion
  • 1 clove garlic
  • 3 Tbsp cilantro
  • 1/2 poblano pepper
  • 1/2 lime juiced
  • 2 tsp sugar
  • 1/2 tsp cumin
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Make the chicken: Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 5 hours (or until chicken is cooked through). Shred and set aside. 
  2. Make the enchilada sauce: Combine all enchilada sauce ingredients in a blender and blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
  3. Warm the tortillas: Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until pliable. Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking).
  4. Preheat oven to 350 degrees F.
  5. Assemble and bake the enchiladas: To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seam-side down in a 13" x 9" baking dish. 
  6. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. 
  7. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Notes

  • You can make the green enchilada sauce in advance and freeze it for later use.