Green Sauce Enchiladas

Servings: 4 enchiladas

Total Time: about 50 minutes

Active Time: about 20 minutes

Chef’s Note: If you are a fan of spice/heat, add an extra chile to the mix.  If you are like me and cannot tolerate much of any heat, remove the serrano chile.  The following recipe with one chile is enough to make it just tolerable but still flavorful for me (the hubby didn’t think it was spicy at all, but he didn’t need to add Tabasco either).


  • 15 tomatillos
  • 1/2 large red onion
  • 2 cloves garlic
  • 1 serrano chile
  • 3/4 cup (light) sour cream
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 4 large flour tortillas
  • 1 cup grated mozzarella or Swiss cheese
  • additional sour cream, to serve


  • Medium pot
  • Large saucepan with lid
  • Cutting board
  • Meat thermometer
  • 2 medium casserole dishes
  • Measuring cup
  • Stove
  • Oven
  • Strainer/colander
  • Cooking spray
  • Blender or food processor
  • Slotted spoon


  1. Fill both the saucepan and pot about 3/4 full of water and heat over high on the stove.
  2. While the water heats, prep the vegetables (tomatillos, onion, garlic, and chile) by removing all ends, skins, etc.  Add to the saucepan and remove any excess water (water should just cover the veggies).  Reduce heat to medium-high heat and bring to a boil.  Once boiling, cover and reduce heat to a simmer for 30 minutes.
  3. Add the chicken thighs to the pot.  Remove any excess water (water should cover the chicken by about 1 inch).  Reduce heat to medium-high heat.  Bring to a light boil.  As soon as bubbles begin to form, reduce heat to medium low and cook for about 15 – 20 minutes until the internal temperature measure 165F.
  4. Once the chicken is cooked, drain through the colander.  Preheat the oven to 400F.  Shred the chicken (I use the technique of pulling it apart with two forks).
  5. Fill the tortillas with equal amounts of chicken.
  6. Coat the casserole dishes with cooking spray.  Place two rolled tortillas in each.
  7. Once the vegetables are done, scoop out with a slotted spoon into the blender (retaining a bit of the water with the veggies is perfectly fine, but you don’t want to make it soupy).  Blend until thoroughly combined into a fine sauce.
  8. Return the sauce to the emptied saucepan.  Add the sour cream and mix.  Turn heat to medium and let it cook until bubbles first begin to form.  Cook for 3 minutes, stirring frequently.
  9. Fill the casserole dishes with the sauce, making sure to coat the tops of the tortillas.  Top with the cheese.
  10. Bake in the oven for about 5 minutes, until the cheese has melted.  Serve with additional sour cream if desired.

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