Pepper Jack Chicken Enchiladas with Tomatillo Sauce Recipe

Inside their papery skins, tomatillos resemble small green tomatoes, and they have a tasty, tart flavor. Charred with jalapeños and then blended with cilantro and cream, they add a distinct and wonderful flair to these chicken- and veggie-packed enchiladas. You can speed up pre time with canned green enchilada sauce and a rotisserie chicken.
Pepper Jack Chicken Enchiladas with Tomatillo Sauce picture


Preparation Time1 Hr 0 MinCooking Time20 Min
Ready In1 Hr 20 MinServings8
CuisineMain Ingredient


For sauce
 Olive oil1 Tablespoon
 Yellow onion1 Medium
 Garlic2 Clove (10 gm), smashed
 Kosher salt1 Teaspoon
 Tomatillos2 Pound, husked
 Jalapeno chili4 , halved and seeded
 Low sodium chicken broth1 Cup (16 tbs)
 Loosely packed fresh cilantro2 Cup (32 tbs)
 Heavy cream1 Cup (16 tbs)
For filling
 Bone-in chicken breast halves3 Pound (4 Breast Halves)
 Red onion1 Medium, chopped
 Zucchini1 Pound, quartered lengthwise and sliced (3 Medium Sized)
 Fresh corn kernels3 Cup (48 tbs) (From 3 Ears)
 Pepper jack cheese4 Ounce, grated (1 Cup)
 Grated monterey jack cheese4 Ounce (1 Cup, Plus More For Sprinkling)
 Grated monterey jack cheese1 Tablespoon (For Sprinkling)
 Kosher salt3⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 8 inch flour tortillas16

Nutrition Facts

Serving size

Calories 945 Calories from Fat 280

% Daily Value*

Total Fat 33 g50.3%

Saturated Fat 13.3 g66.5%

Trans Fat 0 g

Cholesterol 171.7 mg

Sodium 1325.1 mg55.2%

Total Carbohydrates 95 g31.6%

Dietary Fiber 16.2 g64.6%

Sugars 6.5 g

Protein 63 g125.8%

Vitamin A 27.6% Vitamin C 50.7%

Calcium 27.8% Iron 13.3%

*Based on a 2000 Calorie diet


For the sauce, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and 1/2 teaspoon of the salt and cook, stirring often, until beginning to soften, 5 to 6 minutes. Add the tomatillos, jalapeños, and chicken broth and simmer, covered, until the tomatillos are tender, about 10 minutes. Using a blender or immersion blender, puree the mixture with the cilantro until smooth. Stir in the cream and remaining 1/2 teaspoon salt.

For the filling, place the chicken in a large pot with enough cold water to cover and a large pinch of salt and bring to a boil. Decrease the heat and gently simmer until cooked through, 20 to 25 minutes; transfer to a plate. Once cool enough to handle, shred the chicken into a large bowl.

Heat the oven to 375°F.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until beginning to soften, 3 to 4 minutes. Add the zucchini and cook, stirring, until tender, about 5 minutes. Transfer the mixture to the bowl with the chicken. Stir in the corn, cheeses, salt, and pepper. Divide the mixture among the tortillas and roll up.

Spread a thin layer of the sauce into two 9 by 13-inch baking pans. Add the enchiladas, seam side down, to the pan. Cover with the remaining sauce and sprinkle with more cheese. Bake until heated through, about 20 minutes.

Cook’s Tip: Refrigerate the filling and sauce separately in airtight containers for up to 2 days, then assemble. Or assemble the enchiladas and the sauce in the baking pan, wrap tightly with aluminum foil, and freeze for up to 2 months. Bake directly from the freezer, covered with foil, until heated through, 40 to 50 minutes.

This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com