Chicken Enchiladas With Roasted Tomatillo Chile Sauce

Jun 06, 2023June 6, 20230 1
Chicken Enchiladas With Roasted Tomatillo Chile Sauce recipe for dinner
in Main

Prep

25 min

Cook

55 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb tomatillo , husked
1 white onion , peeled , sliced , quartered
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaf
1/2 lime , juice of
extra virgin olive oil
1/2 medium onion , diced
3 garlic cloves , chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
2 cups chicken stock , storebought
chopped cilantro leaf
1 deli rotisserie-cooked chicken , boned , meat shredded ( about 3 pounds )
salt & freshly ground black pepper
10 large flour tortillas
1/2 lb monterey jack cheese , shredded
2 cups sour cream
chopped tomato , and
cilantro leaf , for garnish

Nutrision Information

Servings Per Recipe
10
Calories
381
Sugar
4g
Fat
22g
Chicken Enchiladas with Roasted Tomatillo Chile Sauce are a classic Mexican dish that's easy to make at home. This recipe features juicy shredded rotisserie chicken, a tangy tomatillo and chile sauce, and gooey melted cheese. Packed with flavor and easy to customize to your liking, these enchiladas are a great way to bring some spice to your dinner table. They can be served with a variety of sides, including rice, beans, or a fresh salad. This recipe makes 10 large enchiladas, which are perfect for feeding a family or meal-prepping for the week.

Instructions

1.Preheat the oven to 425 degrees F.
2.Cut the tomatillos in 1/2 and place cut-side-down on a baking sheet. Add the sliced white onion, garlic cloves and jalapenos. Place in the oven and toast for 12 to 15 minutes or until the skins of the tomatillos have blackened and blistered. Remove from the oven and let cool slightly.
3.Remove the stem from the jalapenos. Place the tomatillos, jalapenos, garlic, cumin, salt, cilantro, and lime juice in a blender. Blend for 15 to 20 seconds and place in a saucepan over medium heat. Bring to a simmer.
4.In a medium saucepan, heat the olive oil over medium-high heat. Add the diced onion and garlic and cook until soft and translucent. Add the ground cumin and cook for 1 minute. Add the flour and stir until it's incorporated into the mixture. Cook for 1 minute more. Slowly whisk in the store-bought chicken stock and continue to cook for 1 minute. Add 1/2 of the roasted tomatillo sauce into the mixture and bring to a simmer.
5.In a mixing bowl, combine the shredded chicken with the remaining tomatillo sauce. Season with salt and freshly ground black pepper.
6.Spread 1/2 of the heated tomatillo sauce in the bottom of a baking dish. Arrange the tortillas in a single layer on top of the sauce. Add 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1/3 of the shredded cheese. Add another layer of tortillas on top of the cheese. Pour the remaining heated tomatillo sauce on top the tortillas. Add the remaining chicken on top of the sauce and sprinkle with another 1/3 of the shredded cheese. Add a final layer of tortillas and sprinkle with the remaining 1/3 of the shredded cheese. Place in the oven and bake until the cheese has melted and golden brown in spots, about 20 minutes.
7.Allow the enchiladas to cool for a few minutes before serving. Spoon sour cream onto the top of the enchiladas and sprinkle chopped tomato and cilantro over top for garnish.

PROS

Chicken Enchiladas with Roasted Tomatillo Chile Sauce are a great way to add variety to your dinner table.
They are a crowd-pleaser, easy to make, and offer a great balance of flavors.
Plus, they are relatively healthy, especially if you opt for low-fat sour cream and cheese.

CONS

These enchiladas can be a bit time-consuming to prepare, especially if you have to shred your own chicken.
They can also be high in calories if you use full-fat cheese and sour cream.
It’s important to enjoy these in moderation and balance them with healthy sides and low-calorie drinks.

HEALTH & BENEFITS

This dish is high in protein, thanks to the chicken. It’s also relatively low in carbohydrates, especially if you opt for low-carb tortillas or skip them altogether. Tomatillos are a great source of Vitamin C, fiber, and potassium, while jalapenos add a kick of spice and metabolism-boosting capsaicin.

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