Tomatillo Chicken Enchiladas
Submitted by joboyd
Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
80 minThese enchiladas are the real deal. Shredded chicken and Monterey Jack rolled in oil-softened corn tortillas, then blanketed in a tangy, from-scratch tomatillo sauce that you’ll want to put on everything.
The sauce simmers tomatillos with green chiles, onion, lime juice, oregano, and cumin until it’s fragrant and rich, then gets blended silky smooth. It pools under and over the enchiladas like a bright green river of flavor.
Best part? You can assemble the whole dish a day ahead, stash it in the fridge, and just bake when you’re ready. Dinner party hero material right there.
Chef Tips
- Soften the corn tortillas in hot oil for just 10 seconds per side. Skip this step and they’ll crack and fall apart when you try to roll them
- Use leftover rotisserie chicken for a major time-saver. Shred it coarsely so you get satisfying chunks in every bite
- The tomatillo sauce is the star here. Blend it until completely smooth for the silkiest finish, and season generously with salt at the end
- If making ahead, add an extra 15 minutes to the covered baking time since the cold dish needs longer to heat through
Ingredients
Directions
In a large bowl, mix chicken, 2 cups cheese, chilies and oregano.
Season with salt and pepper; set aside.
In a large skillet, heat ½ inch oil over medium-high heat.
When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds).
Drain on papper towels.
While tortillas are warm, spoon about ¼ to ½ cup chicken mixture down the center of each; roll tortillas to form enchilada.
Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish , or to medium-sized baking dishes.
(at this point enchiladas may be covered and refrigerated until the next day.)
Cover enchiladas with foil and bake in a 350℉ (180℃) F oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese.
Bake, uncovered, until cheese melts, about 10 minutes.
To serve, spoon warm tomatillo sauce on each plate.
Set enchiladas on top of sauce.
Spoon sour cream on top and garnish.
Tomatillo Sauce: Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes.
Whirl sauce in a blender. until smooth. Season with salt.
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