Description
Chicken Enchiladas with Cheesy Green Sauce blend tender shredded chicken wrapped in soft corn tortillas with a tangy, cheesy green sauce made from roasted tomatillos, jalapeños, and plant-based cheese. Easy to prepare and full of vibrant fresh flavors, this dish is perfect for satisfying family dinners or gatherings, offering a comforting yet fresh twist on classic enchiladas.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken breast
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and pepper to taste
- Optional: 1/2 cup diced smoked turkey bacon
Cheesy Green Sauce
- 8 oz roasted tomatillos
- 1–2 jalapeño peppers, roasted and seeded
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/2 cup fresh cilantro
- 2 tablespoons lime juice (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/4 teaspoon natural gelling agent
- 1 cup plant-based cheese (melting type)
Assembly
- 12 soft corn tortillas (gluten-free)
- Extra plant-based cheese for topping
Instructions
- Prepare the Chicken: Poach or bake chicken breasts until fully cooked and juicy. Let cool, then shred into bite-sized pieces. Season lightly with salt, pepper, and vegetarian Worcestershire sauce (natural) to enhance flavor.
- Make the Cheesy Green Sauce: In a blender, combine roasted tomatillos, jalapeños, onion, garlic, cilantro, lime juice (natural), apple cider vinegar (natural), and natural gelling agent. Blend until smooth. Stir in plant-based cheese until melted and creamy, forming a tangy and cheesy green sauce.
- Soften the Tortillas: Warm corn tortillas briefly on a skillet or wrap in a damp cloth and microwave about 30 seconds to make them pliable and easy to roll without cracking.
- Assemble the Enchiladas: Spoon shredded chicken into each tortilla, drizzle some green sauce inside, and sprinkle with plant-based cheese. Roll tightly and place seam side down in a baking dish. Repeat with remaining tortillas and filling.
- Bake to Perfection: Pour the remaining cheesy green sauce evenly over the rolled enchiladas. Sprinkle extra plant-based cheese on top. Bake at 375°F (190°C) for 20-25 minutes until bubbly and lightly browned on top.
Notes
- Warm the tortillas before rolling to prevent cracking or tearing.
- Roast tomatillos under the broiler for deeper flavor instead of boiling.
- Adjust the number of jalapeños to control sauce spiciness to your preference.
- Make the green sauce a day ahead to allow flavors to develop fully.
- Use natural gelling agent sparingly to maintain a perfect sauce consistency without heaviness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken enchiladas, cheesy green sauce, plant-based cheese, gluten free, Mexican, easy weeknight meal, healthy enchiladas
