tomatillo sour cream enchilada recipe

Tomatillo Sour Cream Chicken Enchiladas

  • Author:
  • Yield: 12 enchiladas 1x


For the filling:

  • 11/2 pounds boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 medium-sized onion, diced

For the sour cream enchilada sauce:

  • 3 cloves of garlic, smashed
  • 2 Serrano chiles, seeded and roughly chopped
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of chicken broth
  • 2 cups of sour cream
  • 1 teaspoon of cumin
  • 1/4 cup chopped cilantro
  • 8 fresh tomatillos, husks removed and cut in half, and blackened slightly under broiler
  • Dash of cayenne
  • Salt and pepper, to taste

To assemble:

  • 12 corn tortillas
  • 1 tablespoon of canola oil
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro


  1. Preheat the oven to 350 degrees. Season the chicken with salt and pepper, then cook in a large skillet over medium-high heat, flipping occasionally, until golden brown. Let cool, then shred with two forks or chop with a knife, removing any large obvious chunks of fat.
  2. Cut 8 tomatillos in halves and put on medium heat skillet until slightly blackened. Remove and put in bowl or on plate for later use. cooking tomatillos
  3. In a medium saucepan over medium heat, melt butter. Add chiles and cook until they start to soften, about 4 minutes. Add garlic and cook for a minute more. Add flour and cook for one minute longer. Add chicken stock, stirring until sauce thickens slightly. Remove from heat, and add sour cream, cumin, cayenne, and cilantro, then transfer mixture to blender. Add blackened tomatillos and pulse until smooth.
  4. Transfer about a cup of the sauce to the bottom of a casserole dish. Transfer another cup to a plate. Set the rest aside.

To assemble:

  1. Dip each corn tortilla into the plate of sauce to moisten both sides. Fill with 1/3 cup shredded chicken, a teaspoon of onions, and a tablespoon of cheese. Roll tightly and arrange each enchilada seam side-down in the prepared casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling. Serve with chopped cilantro.