Chicken Enchiladas with Roasted Tomatillo Sauce

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Chicken Enchiladas with Roasted Tomatillo Sauce
Chicken Enchiladas with Roasted Tomatillo Sauce
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Chicken Enchiladas with Roasted Tomatillo Sauce is the ultimate Mexican recipe. Chicken Enchiladas are covered in a luscious Roasted Tomatillo sauce and baked to cheesy perfection. This meal is easy to make and will keep your family coming back for more!


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Chicken Enchiladas with Roasted Tomatillo Sauce

Chicken Enchiladas with Roasted Tomatillo Sauce

David Taylor
Roasted Tomatillo Chicken Enchiladas covered in a luscious sauce and baked to cheesy perfection. This super easy recipe will keep you coming back for more!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine Mexican
Servings 5 people
Calories 619 kcal

Ingredients
  

Roasted Tomatillo Sauce:

  • 10 tomatillos dehusked and washed
  • 3 jalapeños
  • 3 cloves garlic
  • 1 onion small
  • ½ cup cilantro
  • ½ tsp cumin
  • ¼ tsp garlic powder
  • ¼ cup chicken broth low sodium
  • ¼ cup sour cream
  • ½ cup cheese monterrey jack shredded
  • salt and pepper to taste

Enchiladas:

  • ½ cup vegetable oil
  • cups chicken shredded
  • 12 corn tortillas
  • 2 cups cheese monterrey jack shredded

Instructions
 

Roasted Tomatillo Sauce:

  • Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Roast tomatillos, jalapeños, onion and garlic cloves for 30 minutes, flipping midway to avoid excessive charring. Remove from oven and let it cool for 10 minutes.
  • Add roasted ingredients to a food processor with cilantro and spices, and blend until smooth. Add salt and pepper to taste.
  • Reserve 1/2 cup of sauce. Pour the remaining sauce and chicken broth into a large skillet over medium heat. Allow the mix to simmer for about 3 minutes.
  • Add shredded cheese and sour cream, and mix well until combined, allowing to simmer for an additional 3 minutes. Remove from heat and set aside.

Enchiladas:

  • Lower oven temperature to 350 degrees.
  • In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate.
  • In a large bowl, combine shredded chicken, 1 cup shredded cheese, and reserved 1/2 cup tomatillo sauce.
  • Add two heaping tablespoons of the mixture to each tortilla, and tightly wrap them and place each in a 9 x 13 baking dish, seam side down.
  • Once all enchiladas are wrapped tightly, pour the roasted tomatillo sauce over the prepared baking dish. Sprinkle with remaining 1 cup of shredded cheese and bake for 10-12 minutes, or until cheese is melted and bubbly.
  • When done remove from oven and enjoy immediately.
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