Don’t skip the oil dip. Cold corn tortillas crack when rolled. Those 25 seconds in oil make them flexible and keep them from getting soggy in the oven.
Blot, don’t drip. Pat the softened tortillas on paper towels so the enchiladas aren’t greasy.
Shortcut the chicken. A store-bought rotisserie chicken is the fastest route to shredded chicken. Use a mix of breast and thigh meat for the juiciest filling. Poached chicken breast or leftover turkey works too.
Season the chicken. Tomatillo sauce is tangy but mild, so toss the chicken with a pinch of salt, a pinch of cumin, and a squeeze of lime before rolling for extra depth.
Cheese swaps. Pepper Jack adds heat, Oaxaca or mozzarella gives an even stretchier melt, and a sprinkle of crumbled cotija or queso fresco after baking adds a salty finish.
Add some veggies. Fold in sautéed spinach, poblano strips, or black beans. Sautéed onion or roasted corn adds sweetness.
Finish with fresh toppings. Chopped cilantro, thinly sliced radishes, diced white onion, sliced avocado, or a drizzle of Mexican crema bring freshness, creaminess, and crunch.
Make it vegetarian. Swap the chicken for sautéed mushrooms, roasted sweet potato, or black beans.
Scale it up. For a crowd, double everything and bake in a 9×13-inch dish, adding 5 to 10 minutes if needed.