Get ready to transform your kitchen into a Mexican culinary paradise with these mouthwatering Chicken Enchiladas with Roasted Tomatillo Salsa! Imagine tender, perfectly seasoned chicken wrapped in soft corn tortillas, smothered in a vibrant, smoky tomatillo sauce that will transport you straight to the heart of Mexico. This isn't just another enchilada recipe - it's a flavor journey that promises to become your new favorite weeknight dinner or impressive weekend feast that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1 cup shredded cheese
- 2 cups tomatillos, roasted and blended
- 1/2 onion, chopped
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- Roast whole tomatillos on a baking sheet under the broiler for 5-7 minutes, turning once, until they are charred and softened. Remove from oven and let cool slightly.
- In a blender, combine roasted tomatillos, chopped onion, cilantro, and salt. Blend until smooth to create the tomatillo salsa.
- Warm corn tortillas in a skillet or microwave to make them pliable and prevent cracking.
- Mix shredded chicken with 1/2 cup of the tomatillo salsa in a bowl, seasoning with additional salt if needed.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- Pour remaining tomatillo salsa over the enchiladas, covering them completely.
- Sprinkle shredded cheese evenly over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with extra cilantro if desired.
Tips
- Roasting the tomatillos is key to developing deep, complex flavors. Make sure to char them slightly under the broiler for that authentic smoky taste.
- Warm your tortillas before rolling to prevent cracking and make them more pliable. A quick 30-second warm-up in a skillet or microwave works wonders.
- Don't overfill your enchiladas - this can make them difficult to roll and cause them to fall apart during baking.
- For extra flavor, consider adding a pinch of cumin or a dash of hot sauce to your chicken mixture.
- Let the enchiladas rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- For a crispy top, broil the enchiladas for 2-3 minutes at the end of cooking to get a golden, slightly crisp cheese crust.
- Serve with additional fresh cilantro, a dollop of sour cream, or some sliced avocado to complement the rich, tangy flavors of the dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 75mg
