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Chicken Enchiladas

Course Dinner, Main Course
Total Time 1 hour 30 minutes
Servings 3


Green Tomato Sauce

  • 1/2 cup onion chopped
  • 1/2 fresno chili deseeded and chopped
  • 1 cup green tomatoes diced
  • 1/2 bunch cilantro stemmed and rough chopped 1/4 cup
  • 1 tsp garlic minced
  • 1 lime juiced 1/4 cup
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp cumin
  • sugar to taste
  • 1/2 tsp oil

Chicken and Corn Filling

  • 12 ounces chicken thighs boneless, skinless 3-4
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 onion 1 cup
  • 1 tbsp garlic minced 3 cloves
  • 1 corn cut off the cobb 1/2 cup
  • 1/2 cup chicken stock
  • 1/3 cup green onions chopped 1 bunch
  • 1 tsp oil


  • 2-3 cups shredded pepper jack and cheddar cheese
  • 8 corn tortillas
  • crema or sour cream
  • avocado


Green Tomato Sauce

  • Heat a skillet with oil over medium high heat. Add the onions and sweat.
  • When the onions start to soften add the garlic, chili, green tomato, salt, pepper, and cumin. Cook until tomatoes are soft. Turn off the heat and add cilantro.
  • Blend the tomato mix with the lime juice. Season with a little sugar if mixture is too bitter.

Chicken and Corn Filing

  • Cut the chicken into chunks and season with paprika, chili powder, cumin, salt, and pepper.
  • Heat a skillet with oil over medium high heat. When the oil shimmers add the onions. Cook until soft.
  • Add the garlic and the corn to the pan. Allow the onions and corn to get a little bit of color.
  • Add the chicken to the pan and brown.
  • When the chicken has some color add the chicken stock. Scrape up any brown bits in the pan and allow the liquid to completely cook out.
  • Remove the pan from the heat and mix in the green onions.


  • Spread 1/4-1/3 cup of the green tomato sauce in a baking dish.
  • If using fresh tortillas fill each tortilla with some cheese and filling and place in the baking dish. If using store bought tortilla. Heat a skillet on medium high with enough oil to cover the bottom. Quickly fry the tortillas in the oil to soften them. Then fill with cheese and filling.
  • When all of the tortillas have been filled. Spread 1/3-1/2 cup of sauce over them. Top with a generous layer of cheese.
  • Bake in a 350 degree oven for 30 minutes or until lightly browned.
  • Serve with crema and fresh avocado.