Chicken Enchiladas with Tomatillo Sauce
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Cheesy, zesty, and downright irresistible, these chicken enchiladas are smothered in a tangy, vibrant tomatillo sauce and baked until bubbly and golden. Every bite is packed with tender chicken, melty cheese, and a citrusy punch that only tomatillos can bring.
Summer is coming to an end and I’m pretty sad. I’ve been enjoying going to the farmer’s market every week to pick out our produce from local venders.Â
It’s nice to get some of the things that I can’t normally find in our markets. One of those things are tomatillos.Â
What are tomatillos?
Tomatillos are small, round fruits that look like green tomatoes but are actually a different plant species in the nightshade family. They’re native to Mexico and Central America and are a staple in many Mexican dishes. They are popular in salsa verde, enchiladas verde, or chili verde.Â
While I don’t cook with them all that often I’ve made several dishes that we really like. I’ve made this Tangy Pork with Tomatillos, Tomatoes, and Cilantro. Sometimes I use them to make salsa verde which I serve with tacos or chips. I’ve also made Baked Rotini with Tomatillo Tomato Sauce.Â
This time around I knew I wanted to make enchiladas with the tomatillos. I love the tangy flavor it adds to the sauce and I already have a great White Chicken Enchilada recipe that could be ramped up with tomatillos in the sauce. I also wanted to add some jalapenos because I had a lot growing in my garden.Â
I knew simply using seasoned chicken and cheese with a bit of the sauce would be an easy to make and tasty filling. Â
Ingredients:
- olive oil
- onions (I like sweet onions but use your favorite type)
- garlic cloves
- tomatillos
- jalapenos (optional but add a bunch of flavor)
- salt and pepper
- cumin (or taco seasoning or your favorite taco spice)
- paprika
- boneless, skinless chicken breasts
- cheddar cheese
- flour tortillas
To make the sauce heat the olive oil in a sauce pan over medium heat. Add in the onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add the tomatillos, jalapenos, salt, and pepper and cook for 2 minutes. Add water and reduce heat, simmering, for 10 minutes. Remove from heat and put in a food processor until smooth.Â
To make the filling heat olive oil in a large skillet. Add in the onion and saute for 5 minutes. Add the chicken and spices and cook for 5-7 minutes or until the chicken is cooked through. Remove from heat and cool.
Preheat the oven to 350 degrees. Place chicken and cheese in a tortilla, tuck in the sides, and roll. Place in a baking dish and cover with sauce. Sprinkle with cheese. Bake for 20 minutes.Â
The enchiladas were stuffed with chicken and cheese. The sauce is tangy and spicy from the tomatillos and jalapenos. It tastes amazingly fresh and delicious.Â
Can I freeze these?
Yes and no. You can make the chicken, mix it with the cheese, and put the mixture into the tortillas then roll them up. You can make a small batch of sauce to put into the tortillas with the chicken and cheese but do not make enough to pour over the top of them. At this point you can wrap them in plastic wrap then foil and freeze for up to three months. Do not make the sauce and freeze as cream sauces will break and the texture will change when frozen.
I topped the enchiladas with my homemade salsa, because why use store bought when your other ingredients are so fresh and tasty? I also put a little sour cream on top too. You can add fresh cilantro, green onions, taco sauce, or any of your favorite taco toppings. Â
Can I make these ahead of time?
You can make these up to three days ahead of time. Simply roll the chicken and cheese in the tortillas and then place in the baking dish. Cover and refrigerate for up to three days. Make the sauce, place in an air tight container in the refrigerator for up to 2 days before using.Â
I like that this makes a lot so that we almost always have plenty of leftovers for the next day! You can also use the chicken filling with the tomatillo sauce on top of tortilla chips and make nachos!
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Chicken Enchiladas with Tomatillo Sauce
Equipment
Ingredients
For tomatillo sauce:
- 1 Tablespoon olive oil
- 1/2 medium onion chopped
- 3 garlic cloves minced
- 3/4 pounds of small tomatillos husks removed, tops cut off, and quartered
- 2 jalapenos seeded and chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the filling:
- 2 teaspoons olive oil
- 1/2 red onion chopped
- 1 garlic clove minced
- 1 Tablespoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pound boneless chicken breads cut into 1 inch pieces
- 1 cup cheddar cheese shredded
For the topping:
- 1/2 cup cheddar cheese shredded
- 8 tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 lime cut into 8 slices
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add in the onions and cook, stirring occasionally, for 5 minutes. Add in the garlic and cook for 1 minute.
- Add the tomatillos, jalapenos, salt, and pepper to the onions and cook for 2 minutes. Add in 1/4 cup of water and reduce heat. Simmer for 10 minutes.
- Remove sauce from heat and cool for 5 minutes. Pour into a food processor and process until smooth. Set the sauce aside.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic to the pan and saute for 5 minutes.
- Add the chicken to the pan and immediately sprinkle with cumin, paprika, and black pepper. Cook for 5-7 minutes or until the chicken is no longer pink. Remove from heat and cool for 5 minutes.
- Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.
- Place the tortillas on a table and divide the chicken evenly between the tortillas. Sprinkle 1 cup of cheese over top of the chicken. Spoon 1 tablespoon of sauce over top of the chicken on each tortilla. Roll the tortillas up and place in prepared pan.
- Pour the remaining tomatillo sauce over top of the enchiladas and top with remaining cheese.
- Bake for 20 minutes or until cheese is melted and the sauce has thickened. Remove from oven and top with sour cream and salsa.
Notes
