Creamy Tomatillo Chicken Enchiladas


30 minutes prep30 minutes cook
Serves 6-8
Main Dish
Good Leftovers


  • Baking sheet
  • 12" cast iron or non-stick skillet
  • 10x16" Casserole dish
  • Aluminum Foil


  • 2 Chicken boobs, cut in half horizontally
  • 2 tbsp white people taco seasoning
  • 4 tbsp oil, avocado or vegetable
  • 17 oz tomatillo salsa, recommend Goya’s or make your own
  • 1 cup sour cream
  • 1/2 white onion, finely diced
  • 2 cups fiesta cheese, separated 1 1/2 cup and 1/2 cup
  • To taste: salt, pepper
  • 30 corn tortillas



  1. Preheat oven to 350°F.
  2. Place chicken halves on a sheet of foil, drizzle with oil, and white people taco seasoning. Rub the seasoning and oil all over chicken.
  3. Cover with foil and seal shut.
  4. Bake at 350°F for 10 minutes covered, 10 minutes uncovered.
  5. Let rest for 5–10 minutes, then shred with some forks and set aside.


  1. Before mixing the filling, coat bottom of casserole dish with about 1/8 cup of tomatillo salsa.
  2. In large mixing bowl mix remainder of tomatillo salsa, sour cream. Set aside 1/2 cup of this mixture in a separate bowl.
  3. Add onion, 1 1/2 cup cheese, salt, pepper, chicken to large mixing bowl. Mix until well combined.


  1. Preheat oven to 375°F.
  2. Heat cast iron or non-stick skillet to medium-low heat.
  3. While skillet is heating up, set up an assembly line next to your stove. Have a clean cutting board (plate will work fine), the casserole dish, and filling at easy access.
  4. Start toasting tortillas, 30 seconds to 1 minute on each side or until pliable, not crispy.
  5. Using 2–3 tbsp of filling, place it in a straight line on the warmed up tortilla and roll into a log. Place the enchilada into casserole dish seam side down. Repeat until either casserole dish is full, or all filling is gone.
  6. Top enchiladas with the reserved tomatillo salsa and sour cream mixture, and cheese.
  7. Cover with tin foil, and bake at 375°F for 30–35 minutes.
  8. Uncover and broil for 5 minutes or until golden and crispy

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