I could not love these chicken tomatillo enchiladas more! They’re so hearty and filling and flavorful.

This recipe has so many of my favorite ingredients! If you’re looking for a great use of leftover salsa, you’re in the right place. Tomatillo salsa is my absolute favorite. The mild, green salsa is absolutely perfect in this dish.

It should be noted that I grilled chicken seasoned with cumin, garlic powder, onion powder, and paprika for this recipe, which added tons of flavor. If you use shredded rotisserie chicken, add a bit of cumin and paprika when you’re cooking the onions.

These enchiladas are delicious on their own or served with rice, grilled Mexican street corn salad, or black bean and corn salad. They also reheat beautifully!

Chicken Tomatillo Enchiladas

1 butter
1 Tbsp olive oil
1/2 cup yellow onion, diced
4-5 garlic cloves, grated
1-2 cups tomatillo salsa 
1 cup sour cream
1/4 cup fresh cilantro, chopped
Juice from 2 large limes
Salt and pepper
1 pound cooked chicken, shredded*
2-3 cups fresh spinach
4 oz Monterrey jack cheese, shredded
4 oz mozzarella, shredded
10-12 flour tortillas
Fresh cilantro for garnish

1. Preheat oven to 350. In a large sauce pan, melt butter and olive oil over medium-low heat. Add onion and sauté for 5-6 minutes. Grate in garlic, stir, and let cook for another minute or so.
2. Add tomatillo salsa, sour cream, lime juice, and cilantro. Reserve 1 cup of sauce. 
3. Add shredded chicken and spinach. Stir until spinach wilts slightly, then stir in half the shredded cheese.
4. Spread a bit of the reserved sauce on the bottom of a baking dish. Place a quarter cup of chicken mixture in the center of each tortilla. Roll and place in baking dish. 
5. Spread the remainder of the sauce over the top. Sprinkle with the rest of the cheese, cover with foil, and bake for 20-30 minutes.
6. Remove foil and bake for a few more minutes, until the cheese is bubbly. (You might want to finish under the broiler.) Serve with sour cream, cilantro, and lime wedges.

*To grill the chicken breast: Preheat a grill to about 350-375 degrees. Slice each breast in half for four thinner, faster cooking cutlets. Season chicken well on both sides with paprika, onion powder, garlic powder, cumin, salt, and black pepper. Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in. Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees.