Tomatillo Chicken Enchiladas

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

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

Coarsely shredded chicken or turkey
Grated Monterey Jack cheese, divided
Chopped green chilies
Dried oregano leaves
Salt and pepper to taste
Vegetable oil, for frying
Corn tortillas
Sour cream
Chopped cilantro, for garnish
Lime slices, for garnish
Salad oil, for sauce
Onions, chopped
Chopped green chilies, for sauce
Chicken broth
Tomatillos
Lime juice
Dried oregano leaves, for sauce
Sugar, for sauce
Cumin, for sauce
Salt to taste, for sauce

Directions

1
Prepare the tomatillo sauce by heating salad oil in a large pan over medium-high heat.
2
Add chopped onions and cook, stirring often, until soft and translucent, about 10 minutes.
3
Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar, and cumin.
4
Bring the mixture to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 25 minutes.
5
Transfer the sauce to a blender and whirl until smooth.
6
Season the sauce with salt to taste and set aside.
7
In a large bowl, mix the shredded chicken, 2 cups of Monterey Jack cheese, green chilies, and 1.5 tsp oregano.
8
Season the chicken mixture with salt and pepper to taste, then set aside.
9
Heat vegetable oil to a depth of 1/2 inch in a large skillet over medium-high heat.
10
When the oil is hot, add one corn tortilla at a time and fry, turning once, just until limp (about 10 seconds total).
11
Drain the fried tortillas on paper towels.
12
While the tortillas are still warm, spoon about 1/4 to 1/2 cup of the chicken mixture down the center of each.
13
Roll the tortillas tightly to form enchiladas.
14
Place the enchiladas seam-side down in a 9x13-inch baking dish or medium-sized baking dishes.
15
Cover the baking dish with foil.
16
Bake in a 350°F (177°C) oven for 15 minutes if using fresh enchiladas, or 30 minutes if they were refrigerated, until hot in the center.
17
Uncover the dish and top the enchiladas with the remaining Monterey Jack cheese.
18
Bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
19
To serve, spoon warm tomatillo sauce onto each plate.
20
Place the enchiladas on top of the sauce.
21
Top with sour cream and garnish with chopped cilantro and lime slices.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 12g60%
Cholesterol 95mg32%
Sodium 650mg28%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 5g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/tomatillo-chicken-enchiladas/