Green Tomatillo Chicken Enchiladas



Serves 4-6

  • 18-20 Corn Tortillas

  • 1/4-1/2 Cup Avocado Oil (or canola)


  • 2 Lb Skinless and Boneless Chicken Breast

  • 1 Dry Bay Leaf

  • 1 Cilantro Bunch

  • 1/2 Tbsp Sea Salt

Enchilada Sauce

  • 1 Lb Tomatillos

  • 1-2 Large Jalapeños (to taste)

  • 2 Garlic Cloves (peeled)

  • 1/4 White Onion

  • 1/2 Cup Fresh Cilantro

  • Sea Salt


  • 1 Cup Sour Cream

  • 1 Cup Queso Fresco

Quick Pickled Onion

  • 1/2 White Onion (thinly sliced)

  • 1 Lime (juiced)

  • Sea Salt (to taste)


Quick Pickled Onion

  1. For the onions, toss the onions with the lime juice and a couple of pinches of salt, cover and refrigerate for 1-2 hours

For The Chicken

  1. To prepare the chicken, place in a medium size stock pan with the bay leaf, cilantro and a 1/2 tablespoon of salt, cover with water. Bring to a boil over medium heat, and cook chicken for 15 to 20 minutes.

  2. Lift chicken out of the cooking liquid, saving the broth for the enchilada sauce. Let chicken cool and shred with your fingers or two forks and set aside.

Enchilada Sauce

  1. For the enchilada sauce cover jalapeños, tomatillos, and onion with water in a medium sauce pan. Bring to a boil and cook for 10-15 minutes or until jalapeños are tender and tomatillos change color but are still holding together.

  2. Remove from water and add to your blender with garlic cloves, cilantro and 1 cup of the reserved chicken broth. Blend until smooth and adjust seasoning.

  3. In a medium saucepan heat up 1 teaspoon of avocado oil and add blended sauce and cook over medium heat for 10 minutes, stirring occasionally.

To Assemble

  1. In a fry pan, heat 1/4 cup of oil over medium-high heat to start until hot. Using tongs, quickly pass each tortilla through the oil to soften turning once (10-15 seconds), then drain extra oil on paper towels. Add additional oil if necessary.

  2. Stuff each tortilla with chicken and roll tightly. Top with the hot tomatillo sauce, sour cream, cheese, and pickled onions.Serve immediately and enjoy!

I've made these enchiladas with both cotija and queso fresco both are delicious. Cotija cheese is a sharper cheese and dryer, if you are a fan of sharp salty cheeses I would definitely go with this variety. If you prefer milder, creamier cheese similar to feta I would recommend going with queso fresco.

You can use canola oil instead of avocado, I just find that avocado oil is a healthier alternative.