How To Make Chicken Enchiladas with Tomatillo Sauce
Topped with a light tomatillo sauce, tender corn tortillas are filled with spice-rich chicken filling for loaded chicken enchiladas.
Serves:
Ingredients
For Tomatillo Sauce:
- 1tbspolive oil
- 1medium yellow onion,roughly chopped
- 3clovesmedium garlic,peeled and smashed with the side of a chef’s knife
- ¾lbtomatillos husks,stems removed, cut into 1-inch chunks
- 3jalapeno chiles,seeded and roughly chopped
- 1tspsugar
- ¾tspsalt
- ¼tspground cumin
For Filling:
- 1lbchicken tenderloins
- 2tspground cumin
- 1½tspsmoked paprika
- 1tspsalt
- 2tbspolive oil
- 1medium yellow onion,chopped
- ½cupfresh cilantro leaves,chopped
- 8ozsharp cheddar cheese,(2 cups) shredded
For Tortillas Toppings:
- 11corn tortillas,(6-inch)
- 2½tbspolive oil
- 3ozsharp cheddar cheese,(¾ cup), shredded
- smoked paprika
- ¾cupsour cream
- 1small heart of romaine lettuce,or 5 to 6 leaves, shredded
- 1avocado,diced
- 1lime,sliced
Instructions
Tomatillo Sauce:
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Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes until softened.
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Add the tomatillos, jalapeños, sugar, salt, cumin, and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer for about 8 minutes until tomatillos are softened.
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Transfer the mixture to a blender and purée until completely smooth. Set aside.
Filling:
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Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
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Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook for about 2 minutes per side until just done; transfer to a plate to cool. Do not rinse the pan.
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Add the onions and reduce the heat to medium. Cook, stirring occasionally, for about 5 minutes until soft. Remove the pan from the heat.
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Once the chicken is cool enough to handle, shred it into bite-sized pieces. Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
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Preheat oven to 400 degrees F.
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Spread ¾ cup of tomatillo sauce on the bottom of a 9×13-inch baking dish.
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Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave for 1½ to 2 minutes until hot and steamy. This makes them pliable.
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Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
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Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake for 15 to 20 minutes until hot and bubbling.
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Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado, and lime wedges.
Nutrition
- Calories: 1195.13kcal
- Fat: 84.47g
- Saturated Fat: 29.27g
- Trans Fat: 1.00g
- Monounsaturated Fat: 35.96g
- Polyunsaturated Fat: 9.74g
- Carbohydrates: 70.09g
- Fiber: 13.60g
- Sugar: 10.96g
- Protein: 45.54g
- Cholesterol: 155.67mg
- Sodium: 1390.41mg
- Calcium: 762.16mg
- Potassium: 1262.21mg
- Iron: 4.93mg
- Vitamin A: 547.32µg
- Vitamin C: 40.88mg
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