These Tomatillo Chicken Enchiladas are a vibrant, flavorful twist on a classic comfort dish. Featuring shredded chicken mixed with Monterey Jack cheese and green chilies, the filling is wrapped in lightly fried corn tortillas and smothered in a homemade tomatillo sauce. The sauce strikes a perfect balance of tangy, slightly spicy, and savory notes, brightened with lime and cilantro. This dish is ideal for family dinners, potlucks, or meal prep, offering hearty satisfaction without excessive complexity. The combination of melted cheese, tender chicken, and crisp-tender sauce creates a texture-rich experience that appeals to all ages. Serve with fresh cilantro, lime wedges, and a dollop of sour cream for an authentic touch.
Tomatillo Chicken Enchiladas
Description
These Tomatillo Chicken Enchiladas are a vibrant, flavorful twist on a classic comfort dish. Featuring shredded chicken mixed with Monterey Jack cheese and green chilies, the filling is wrapped in lightly fried corn tortillas and smothered in a homemade tomatillo sauce. The sauce strikes a perfect balance of tangy, slightly spicy, and savory notes, brightened with lime and cilantro. This dish is ideal for family dinners, potlucks, or meal prep, offering hearty satisfaction without excessive complexity.Ingredients
Directions
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Prepare the tomatillo sauce by heating salad oil in a large pan over medium-high heat.
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Add chopped onions and cook, stirring often, until soft and translucent, about 10 minutes.
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Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar, and cumin.
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Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 25 minutes.
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Transfer the sauce to a blender and whirl until smooth.
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Season the sauce with salt to taste and set aside.
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In a large bowl, mix the shredded chicken, 2 cups of Monterey Jack cheese, green chilies, and 1.5 tsp oregano.
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Season the chicken mixture with salt and pepper to taste, then set aside.
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Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium-high heat.
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When the oil is hot, add one corn tortilla at a time and fry, turning once, just until limp (about 10 seconds total).
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Drain the fried tortillas on paper towels.
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While the tortillas are still warm, spoon about 1/4 to 1/2 cup of the chicken mixture down the center of each.
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Roll the tortillas tightly to form enchiladas.
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Place the enchiladas seam-side down in a 9x13-inch baking dish or medium-sized baking dishes.
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Cover the baking dish with foil.
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Bake in a 350°F (177ðC) oven for 15 minutes if using fresh enchiladas, or 30 minutes if they were refrigerated, until hot in the center.
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Uncover the dish and top the enchiladas with the remaining Monterey Jack cheese.
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Bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
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To serve, spoon warm tomatillo sauce onto each plate.
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Place the enchiladas on top of the sauce.
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Top with sour cream and garnish with chopped cilantro and lime slices.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 382.4kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 5.3g27%
- Cholesterol 142.4mg48%
- Sodium 131.2mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 43.2g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: Enchiladas can be assembled and covered tightly with foil, then refrigerated for up to 24 hours before baking. Increase baking time by 15 minutes if cooking from cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Substitutions: You can substitute chicken with turkey, beef, or black beans for a vegetarian option. Use cheddar or pepper jack cheese instead of Monterey Jack for a sharper flavor.
Safety: Be careful when blending hot sauce. Ensure the blender lid is secure and cover the top with a towel to prevent steam burns.
Variations: Add diced jalapeños to the sauce for extra heat, or mix corn kernels into the chicken filling for added texture.
