Green Chicken Enchilada Recipe by The Schmidty Wife

The Story Behind the Sauce

My grandson calls these “green magic blankets.” I still laugh at that. The magic is in the tomatillo sauce. It’s tangy and fresh.

Blending the onions and cilantro makes your kitchen smell like a garden. Doesn’t that smell amazing? This matters because good food starts with good smells. It wakes up your appetite.

Getting Your Hands Ready

Warm your tortillas first. It makes them soft and bendy. They won’t crack when you roll them. This is a little kitchen secret.

Cutting corn off the cob is fun. Just be careful with the knife. The kernels pop everywhere like little yellow gems. What’s your favorite part to cook? Is it mixing or rolling?

Why We Roll Them Tight

Place each roll seam-side down in the dish. This keeps all the filling safe inside. It’s like tucking in a child. Everything stays cozy.

Covering them with sauce before baking is key. It keeps the tortillas moist. *Fun fact: Tomatillos are not green tomatoes! They grow in a papery husk.* This step matters. It brings all the flavors together.

The Best Part: The Cheese

We add most of the cheese at the end. This is my favorite trick. The high heat makes it bubbly and golden. It gets those little brown spots.

I always watch through the oven window. It’s the best show in the house. Do you like your cheese extra gooey or a bit crispy?

Gathering Around the Table

These enchiladas are a full meal. They have protein, veggies, and grain. That’s why one serving keeps you full for hours. It’s good, steady energy.

Serve them hot with a dollop of cool sour cream. The mix of hot and cold is perfect. What would you serve on the side? I’d love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
whole tomatillos, canned	1 (28-ounce) can	drained
onion	1
garlic	3 cloves	crushed
oil	1 teaspoon
cilantro	1/4 cup	packed
kosher salt	1/2 teaspoon
corn tortillas	12	warm
shredded chicken	3 cups
corn on the cob (or kernels)	1 cob (or 3/4 cup kernels)
Monterey Jack cheese, shredded	2 cups

My Cozy Green Chicken Enchiladas

Hello, my dear. Come sit at the counter. Let’s make my green chicken enchiladas. This recipe always reminds me of my grandson, Leo. He calls them “green blanket burritos.” I still laugh at that. The kitchen will smell amazing soon. We’ll use simple, fresh things. It feels like a warm hug on a plate.

First, let’s get everything ready. Turn your oven to 375 degrees. Find your favorite big baking dish. Give it a little grease with oil or butter. Now, we start the magic. Chop one onion and crush three garlic cloves. Doesn’t that smell amazing already? It’s the start of so much flavor.

Step 1: Grab a small skillet. Add a teaspoon of oil, your onion, and garlic. Cook them over medium heat. Stir them around for about four minutes. You just want them soft and smelling sweet. Take the pan off the heat when they’re done. Let them cool for a minute.

Step 2: Now for the green sauce. Drain a big can of tomatillos. Put them in your blender. Add the cooked onions and garlic. Throw in a big handful of fresh cilantro and some salt. Blend it all until it’s smooth and green. (A hard-learned tip: drain those tomatillos well. Or your sauce will be too runny!).

Step 3: Let’s make the filling. Shred your cooked chicken into a big bowl. Hold your corn cob upright. Carefully cut the kernels off into the bowl. Add half a cup of the green sauce and half a cup of shredded cheese. Mix it all together with your hands. It’s fun to get a little messy.

Step 4: Warm your corn tortillas. This makes them soft and easy to roll. Put a scoop of filling on each one. Roll them up tightly. Place them side-by-side in your baking dish, seam-side down. They should fit snugly, like friends. Do you think warm or cold tortillas tear easier? Share below!

Step 5: Pour the rest of that lovely green sauce over the top. Spread it so every tortilla is covered. Bake the dish for 25 minutes. Your whole house will start to smell wonderful. It’s the best part of cooking, I think.

Step 6: Take the dish out of the oven. Turn the heat up to 425 degrees. Sprinkle all the remaining cheese on top. Bake it for 8-10 more minutes. Watch it get bubbly and golden brown. Let it cool for just a few minutes before serving. Then dig in.

Cook Time: About 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner, Comfort Food

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes. Here are some fun ways to make it new. Try one next time you feel creative in the kitchen.

The Veggie-Packed Twist: Swap the chicken for black beans and roasted zucchini. It’s so hearty and good.

The “A Little Kick” Twist: Add a chopped jalapeño to the blender with the sauce. It will wake up your taste buds.

The Summer Twist: Use fresh, raw tomatillos from the market. Their bright, tangy taste is pure sunshine.

Which one would you try first? Comment below!

How to Serve Your Enchiladas

Now, let’s set the table. A good meal is about more than one dish. I love a simple side of Mexican rice. Or just a crisp green salad. It cuts through the richness. For toppings, I always use extra cilantro and a dollop of cool sour cream.

What to drink? For the grown-ups, a cold, light Mexican beer is perfect. For everyone, a glass of sparkling limeade hits the spot. The bubbles and lime are so refreshing. Which would you choose tonight?

Keeping Your Enchiladas Happy

Let’s talk about leftovers. They are a gift to your future self. Cool the dish completely first. Then cover it tightly. It will keep in the fridge for 3-4 days.

You can also freeze them for a busy night. Wrap individual portions in foil. Pop them all in a freezer bag. They will be good for 2 months.

Reheating is simple. For the fridge, warm in a 350°F oven until bubbly. For frozen, thaw in the fridge overnight first. I once reheated one straight from the freezer. The middle was still icy! Patience is key.

Batch cooking saves your week. Make a double batch of the filling. Freeze half for another day. This matters because a good meal ready to go brings peace. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes corn tortillas tear. The fix is easy. Warm them first. A quick pass over a gas flame or a hot skillet makes them flexible. I remember when I didn’t warm them. My first enchilada was a mess of crumbs!

Your sauce might be too thin. Just simmer it in a pan for a few minutes. Let some water cook off. This matters because a thicker sauce clings to the tortillas. It gives you flavor in every bite.

The filling can fall out when you roll. Do not overstuff them. A modest scoop in the center is perfect. Roll gently but with purpose. This builds your cooking confidence. You learn the right feel. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, if you use certified gluten-free corn tortillas. Always check labels.

Q: Can I make it ahead? A: Absolutely. Assemble the dish, cover, and refrigerate. Bake it just before dinner.

Q: What if I don’t have tomatillos? A: You can use two cans of green enchilada sauce instead. It’s a fine swap.

Q: Can I double the recipe? A: Of course! Use two baking dishes. Your oven will handle it just fine.

Q: Any optional tips? A: A dollop of sour cream on top is lovely. Fun fact: The acid in sour cream balances rich, cheesy dishes perfectly. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It is meant to be shared with people you love. The smell alone will bring everyone to the table.

I would be so delighted to see your creation. Did you add a special twist of your own? Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of kitchen friends.

Happy cooking!
—Anna Whitmore.