Tomatillo Chicken Enchiladas

I am a huge sucker for easy dinners. But not just easy, they need to taste amazing, too! Being a student and a mom, I'm super busy and I don't always have very much time (or energy) to make a four course dinner! But I really like good food. This yummy enchilada recipe is really easy to throw together. It's the perfect way to make a dish that can be really complicated in a fraction of the time.

Tomatillos are one of those foods that I didn't know about for a lot of my life. It wasn't until I met one of my bestest friends, who also happened to be a neighbor at the time, introduced me to this wonderful vegetable! She grew them like crazy in her garden and made the most delicious salsa. Tomatillos are in the tomato family. They have a really wonderful citrus-y taste. And they are what make these enchiladas so special!

  • 3 C cooked, chopped chicken
  • 2 cloves of garlic, crushed
  • 1 16 oz jar of green (tomatillo) salsa
  • 3/4 C sour cream
  • 12 corn tortillas
  • 3 C shredded Monterey Jack cheese
  • 1/2 C fresh cilantro, chopped (for garnish)


Preheat the oven to 450

Combine the salsa, sour cream and crushed garlic. In a separate bowl with the chicken, add 1/2 C of the salsa mixture. Microwave the tortillas to soften. Fill each tortilla with about 1/4 C of the chicken mixture. and place in a 9x13-inch baking dish.

Because corn tortillas are so hard to roll, I usually fold them in half and tuck the seam under the next tortilla. Like this:

After you have all of the tortillas in the pan, top all of the enchiladas with the remaining salsa/cream mixture and cheese.

Bake for about 40-45 minutes.