By now you’ve probably realized that I love to have leftover roast chicken to use in a variety of recipes. Chicken enchiladas are a wonderful dish. They’re easy and delicious, and they’re perfect to stick in the freezer for later. My problem is that I prefer green enchilada sauce and store bought green enchilada sauce typically has wheat in it. So, I had to improvise. What I ended up with was this truly delicious green enchilada sauce that uses green tomatillos and is really easy to make. I typically used canned tomatillos, because I can keep a couple of cans on hand instead of having to plan ahead and use fresh. I’ll serve my enchiladas with chopped lettuce, fresh tomatoes and cucumbers, and salsa. For those not watching points (or calories), add a little sour cream or shredded cheese to the top. You won’t use all of the sauce in the pan, so save some to heat up and spoon over the whole thing. I prefer my sauce mild, so I don’t add more than 1 jalapeno and often I’ll substitute a can of mild green chilies in place of it. If you like hot sauce, just add more jalapeno peppers.

Chicken Enchiladas with Green Sauce

Succulent and tender chicken wrapped in corn tortillas and topped with a mild and delicious home made green enchilada sauce.


  • Sauce:
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cans (10 oz each) green tomatillos
  • 1/2 – 1 jalapeno pepper, seeded and chopped
  • juice of 1 lime
  • handful of fresh cilantro
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt
  • fresh ground black pepper
  • Enchiladas:
  • Sauce (above recipe)
  • 1 1/2 lbs shredded, cooked chicken
  • 8 white corn tortillas
  • 1/2 cup shredded cheese


  1. Preheat the oven to 350 degrees F. Lightly grease a 9×9 inch baking dish and set aside.
  2. In a large saucepan, heat the olive oil over medium heat and saute the onion and garlic until soft.
  3. Meanwhile, combine the tomatillos, cilantro, jalapeno pepper and lime juice in a blender or food processor.
  4. Process until the mixture is smooth.
  5. Add to the onions and garlic.
  6. Add the remaining sauce ingredients and whisk to thoroughly combine.
  7. Bring to a boil, then reduce heat to simmer for 5 – 10 minutes.
  8. Meanwhile, combine the chicken and cheese in a large bowl.
  9. Evenly divide the chicken mixture into the tortillas and roll each tortilla.
  10. Pour a little sauce into the bottom of the prepared pan, then place the rolled tortillas in the pan.
  11. Pour on additional sauce, makings sure the tortillas are covered with sauce.
  12. Cook, uncovered, for 20 – 30 minutes, or until the sauce begins to bubble.
  13. Serve hot with lettuce, tomatoes, cucumbers and any remaining sauce.

Quick Notes

You can dip the tortillas in the sauce before rolling the chicken mixture in them to make sure they are a little more moist and don’t come apart.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 331

Fat: 10

Protein: 26

Entire recipe makes 8 servings

Serving size is about 1 tortilla with filling and sauce.

Each serving = 8 Smart Points/8 Points

PER SERVING: 331 calories; 10g fat; 1.7g saturated fat; 26g carbohydrates; 2.7g sugar; 33g protein; 4g fiber


  1. I forgot to ask: what size can of green chilies – I have a 4 oz can and a 7oz can. And I always have chicken broth on hand, not so much vegetable broth – can I sub the chicken broth for vegetable broth since it is a chicken dish?

    • Lisa Coffman Reply

      I use a 4 oz can, but you can use a 7 oz can if you’d like it a little spicier. Chicken broth works really well for this. I’ve used both and they are equally good. Enjoy!

  2. I have few questions about this delicious looking recipe. I don’t eat cilantro – if included as a garnish, I just don’t use it, but here it is mixed in. What can I sub for the cilantro or can I just leave it out without altering the taste too much? Also you don’t say what kind of cheese to use – what kind did you use? Thanks for suggesting canned tomatillos and canned chilies as that is what I will use. :-)

    • Lisa Coffman Reply

      You can absolutely leave out the cilantro without altering the taste much. I typically use shredded Colby Jack cheese, but you can use cheddar or mozzarella if you prefer.

Write A Comment

Pin It