Cheesy Chicken Enchiladas Recipe

These Cheesy Chicken Enchiladas won’t ask you to put a ring on it. They don’t even believe in the institution of marriage. Because they’re freakin’ enchiladas. They can’t think. Or can they? Imagine being a pan of enchiladas in the oven looking back at your goofy face every time you check to see if the cheese is bubbling yet.


30 mins


45 mins




Enchilada Verde Sauce

  • 1 lb tomatillos, husked and halved
  • 1 onion, halved and thickly sliced
  • 4 cloves garlic, peeled
  • 3 jalapeño peppers, halved and seeded
  • 3 poblano peppers, halved and seeded
  • 2 Tbsp canola oil
  • 2 Tbsp chopped cilantro
  • 1 Tbsp dried oregano
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • Salt
  • Pepper
  • 1.5 cups chicken broth
  • 1 lime, juiced


Cheesy Chicken Enchiladas

  • 3 chicken breasts, pounded
  • 2 onions, halved and sliced
  • 1.5 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1/2 Tbsp oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1/3 cup canola oil
  • 2 Tbsp white vinegar
  • 1/3 cup water
  • 15 corn tortillas
  • Enchilada Verde Sauce
  • Queso fresco cheese, crumbled
  • Colby jack, freshly shredded

Cheesy Chicken Enchiladas in a white 13x9" pan

Cheesy Chicken Enchiladas

Enchilada Verde Sauce

  1. Preheat grill and grill pan to medium-high.
  2. In a large bowl, toss tomatillos, jalapeños, onion, and garlic with oil.
  3. Grill on grill tray, turning occasionally, until vegetables are slightly softened and charred, about 5 minutes. Remove vegetables from grill and let cool for a few minutes.
  4. Transfer vegetables to a food processor. Add chili powder, cumin, oregano, chicken broth, lime juice, and salt and pepper to taste. Pulse until smooth. Set aside until ready for use.


Cheesy Chicken Enchiladas

  1. Preheat grill to medium-high.
  2. In a sealable food storage bag, add chicken breasts, onions, spices, oil, vinegar, water. Shake to combine. Let marinate for at least 15 minutes.
  3. Grill chicken for 6-8 minutes on each side, or until internal temp is 165ºF. Remove from grill and let rest at least 5 minutes. Thinly slice and set aside.
  4. While the chicken is grilling, grill onion slices until softened and slightly charred. Remove from grill and set aside.
  5. Lightly toast all corn tortillas on grill (about 20-30 seconds per side). This is not to brown them or make them crispy, but rather just to firm them up a bit. Remove from grill and set aside.
  6. Preheat oven to 350ºF.
  7. In a 13”x9” baking dish, spread a thin layer of Verde Enchilada Sauce. Working one at a time, add some chicken, onion, and queso fresco cheese to the center of a tortilla. Roll tightly. Repeat with remaining ingredients while creating two rows of Enchiladas. Place last few enchiladas in the empty spaces along one row. Top generously with more sauce. Top generously with Colby jack cheese.
  8. Bake enchiladas uncovered for 20 minutes or until cheese is slightly browned and bubbling. Remove from oven and let rest for 5 minutes. Enjoy!

Cheesy Chicken Enchiladas


American Pale Ale

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