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Green chicken enchiladas

20 enchiladas Servings
20 enchiladas Servings


  • 1 pound tomatillos, peeled
  • 2 pound garlic cloves
  • 1/4 pound small onion
  • 1/4 cup fresh cilantro
  • 1/2 cup chicken broth
  • 2 tablespoon canola or vegetable oil
  • 1 tablespoon all-purpose flour
  • 5 1/2 pound boneless, skinless
  • 6 ounce cotija cheese or feta cheese
  • 1 cup canola or vegetable oil
  • 20 cup corn tortillas
  • 6 ounce queso fresco or
  • 1/2 cup shredded cilantro (optional)
  • Preparation

    Baking Directions:


    Make enchilada sauce by placing tomatillos in small saucepan; add enough water to cover by 1 inch.

    Cook over medium heat 15 minutes or until tomatillos  are tender.

    Strain tomatillos and discard cooking liquid.

    Place tomatillos in  blender or food processor with garlic, onion, cilantro and broth; purée until  smooth.

    Heat 2 tablespoons oil in medium skillet over medium heat.

    Add flour  and stir until brown.

    Add enchilada sauce to skillet.

    Stir to combine.

    Lower heat and cook 15 minutes, stirring occasionally.

    2. In mixing bowl, combine chicken, cotija cheese and 3 tablespoons enchilada sauce.

    3. Heat 1 cup oil in medium skillet.

    Dip each tortilla, 1 at a time, in oil until soft (about 10 seconds).

    Place tortillas on baking pan.

    Spoon one-fourth chicken and cheese mixture into tortilla.

    Roll up tortilla; place seam-side down into skillet.

    4. Cover enchiladas with warm sauce.

    Top with queso fresco.

    Heat over medium heat 5 minutes or until warm.

    Garnish with cilantro.

    Serve immediately.

    Recipe Tags