Zesty Chicken Enchiladas


You might be wondering what, precisely, “zesty” means. We can sum it up for you in a couple of words: super flavor.

Hands On Time:
35 mins
Total Time:
55 mins
4 serves

In Spanish one might say, “que rico!” These cheesy corn tortillas get their punch from a homemade enchilada sauce. Fresh tomatillos, available in supermarkets in the fall, are a star ingredient. If you can’t find them, try using underripe tomatoes and a squeeze of lime juice for a convenient substitute. If you’re used to shaving off time with store-bought sauce (which isn’t bad), don’t give into the temptation; shredded rotisserie chicken is the timesaver here.


  • 1 tablespoon canola oil

  • 1 pound tomatillos (papery skins removed), chopped

  • 1 onion (preferably white), chopped

  • 1 poblano pepper, seeded and chopped

  • 2 cloves garlic, chopped

  • ¾ teaspoon ground cumin

  • kosher salt and black pepper

  • 1 cup heavy cream

  • 1 2- to 2½-pound rotisserie chicken, meat shredded

  • 1 14.5-ounce can diced tomatoes, drained

  • 1 ¼ cups grated Monterey Jack (5 ounces)

  • 8 6-inch corn tortillas

  • Pico de Gallo or salsa


  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.

  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

    Zesty Chicken Enchiladas
    This tart tomatillo sauce comes together after just a few minutes on the stove and a spin through the food processor. If you're short on time, skip the homemade sauce and mix a 16-ounce jar of mild green salsa with 1 cup of cream. Get the recipe. Dana Gallagher

Nutrition Facts (per serving)

813 Calories
49g Fat
38g Carbs
55g Protein
Nutrition Facts
Calories 813
% Daily Value *
Total Fat 49g 63%
Saturated Fat 24g 120%
Cholesterol 239mg 80%
Sodium 1034mg 45%
Total Carbohydrate 38g 14%
Total Sugars 9g
Protein 55g
Calcium 378mg 29%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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