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Chicken & Tomatillo Sauce Enchiladas
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Tomatillo Sauce

4 cups water

1 teaspoon salt

1 pound medium tomatillos, husks removed

2 medium (1 1/2 cups) onions, chopped

2 teaspoons finely chopped fresh garlic

2 (4-ounce) cans diced green chiles

2 teaspoons canned jalapeño chile peppers, chopped

1 cup chicken broth

1/4 cup chopped fresh cilantro


1 cup vegetable oil

10 (6-inch) corn tortillas

3 cups shredded cooked chicken

16 (3/4-ounce) slices white Land O Lakes® Deli American, cut into quarters


Chopped tomato, if desired

Chopped fresh cilantro, if desired

How to make

  1. STEP 1

    Place water and salt in 3-quart saucepan. Bring to a boil over medium heat; add tomatillos. Cook 10-12 minutes or until tender. Drain; cool 10 minutes.

  2. STEP 2

    Combine cooked tomatillos, onion and garlic in 5-cup blender container. Cover; blend 1-2 minutes or until smooth.

  3. STEP 3

    Combine tomatillo mixture, green chiles, jalapeño peppers and chicken broth in 10-inch skillet. Cook over medium heat 4-5 minutes or until bubbling. Reduce heat to low; continue cooking, stirring occasionally, 8-10 minutes or until slightly thickened. Stir in cilantro.

  4. STEP 4

    Heat oven to 375°F. Heat oil in 10-inch skillet over medium heat. Using tongs, dip tortillas in oil a few seconds to soften. Place onto paper towels to drain.

  5. STEP 5

    Spread 1 cup tomatillo sauce in bottom of greased 13x9-inch baking dish. Spread 1 tablespoon tomatillo sauce onto each tortilla. Layer about 1/3 cup chicken and about 3 pieces cheese on lower third of each tortilla; roll up tortilla. Place into prepared pan, seam-side down. Pour remaining sauce evenly over enchiladas. Spread remaining slices of cheese evenly over top.

  6. STEP 6

    Bake 15-20 minutes or until sauce is bubbly and enchiladas are heated through. Garnish with chopped tomato and cilantro, if desired.

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