Description
These Chicken Enchiladas with Cheesy Green Sauce feature tender shredded chicken wrapped in soft tortillas and smothered with a vibrant, tangy green tomatillo sauce infused with fresh herbs and mild jalapeños. Topped with melted plant-based cheese, this comforting and flavorful dish is quick to prepare and perfect for weeknight dinners or casual gatherings. Customizable and great for meal prep, this recipe blends fresh brightness with creamy, gooey texture for a satisfying meal everyone will love.
Ingredients
Scale
For the Filling
- 2 cups cooked shredded chicken breast or thighs
- Salt, to taste
- Black pepper, to taste
For the Green Sauce
- 8 medium tomatillos, husked and rinsed
- 2 cloves garlic
- 1–2 jalapeños, stems removed
- 1/2 cup fresh cilantro leaves
- 1/2 medium onion, roughly chopped
- 2 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
- 1/2 tsp natural gelling agent
- Salt, to taste
- Black pepper, to taste
Other Ingredients
- 8–10 soft corn or flour tortillas
- 1 1/2 cups plant-based cheese, shredded
Instructions
- Prepare the Green Sauce: Wash and roast tomatillos, garlic, and jalapeños under a broiler until slightly charred. Blend roasted ingredients with fresh cilantro, chopped onion, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), olive oil, and natural gelling agent until smooth. Season with salt and pepper to taste and set aside.
- Cook and Shred the Chicken: Poach chicken breasts in lightly seasoned water or simmer with herbs until fully cooked and tender. Allow to cool slightly, then shred into bite-sized pieces. Lightly season with salt and black pepper.
- Assemble the Enchiladas: Warm tortillas briefly in a pan or microwave to soften and prevent cracking. Lay each tortilla flat, spoon a generous amount of shredded chicken inside, drizzle with some green sauce, and sprinkle with plant-based cheese. Roll up the tortillas tightly.
- Bake with Cheese and Sauce: Arrange rolled enchiladas seam-side down in a baking dish. Pour remaining green sauce evenly over the top and cover with plant-based cheese. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until cheese melts and bubbles.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro leaves and finely diced onion or sliced avocado. Serve immediately to enjoy the creamy, tangy, and comforting flavors.
Notes
- Warm your tortillas before filling to prevent cracking when rolling.
- Roast tomatillos to enhance the smoky tang and depth of the sauce.
- Avoid overfilling enchiladas for easier handling and neat presentation.
- Use fresh cilantro to give the green sauce a bright, vibrant flavor.
- Adjust the amount of natural gelling agent to achieve a pourable but thick sauce consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken enchiladas, cheesy green sauce, plant-based cheese, tomatillo sauce, quick dinner, comfort food, easy recipe
