Ready in 45 minutes
These enchiladas have been a favorite in my family for years. Feel free to change it up a bit by switching from flour to corn tortillas, depending on your mood.
"This is amazing stuff! I substituted my home canned tomatillo salsa and made it with corn and flour tortillas. I made it once as a "test run" then served it at a gathering at my house. I put jalepenos, shredded lettuce, sliced cherry tomatoes, and sour cream in serving bowls so folks could control their heat level. It was an absolute smash hit. I know that it's not exactly low-cal (LOVE that cheese!) but I'm always looking for unique ways to fix chicken and this was my first year of growing tomatillos so it has worked out perfectly."- luckygreen
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Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer all but 1 cup of your tomatillo salsa to a serving dish or bowl for later, leaving that last 1 cup in the food processor. Take that last 1 cup of salsa and puree it to a fine enchilada sauce. Set enchilada sauce aside.
Change oven temperature to 350 degrees F.
Take 3 pounds of chicken and roast in the oven for 30 minutes at 350 degrees F, or until cooked though. Let cool and then shred. Set aside.
Meanwhile heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized , approximately 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add 1/4 cup of the tomatillo salsa and some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Turn oven back on & set to 350 degrees F. Begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas & put them briefly under the broiler. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour the reserved enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.
Serve hot with southwestern Rice, the tomatillo salsa, sour cream and fresh guacamole, if desired.
BigOven Tip: Easily make this ahead of time! The tomatillo salsa and roasted chicken can be made up to 24 hours in advance.
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adina1029 1 month agoGood recipe, lots of prep work, but great results.
teresaeason 2 months agoWe bought store bought salsa (not tomatillo) but cooked the rest of the recipe as is. Loved it! We used a food processor to shred the chicken and chop the onions and garlic so that made the process easier. It really turned out wonderful
maemike 10 months ago
YoungMD 11 month agoGreat flavor although I was worried the green salsa would be too hot without removing the jalapeños seeds. It was hot but everyone liked it. I added canned enchilada sauce to the final dish cause we like our enchiladas really moist.
RachWatch 1 year agoEasy to follow recipe. Lovely dish. Liked by all the family. Will be cooking again soon. Tx for posting.
Jemma7774 1 year agoLoved it :) and the Loved the home made sauce . Thanks from Australia
luckygreen 2 years agoThis is amazing stuff! I substituted my home canned tomatillo salsa and made it with corn and flour tortillas. I made it once as a 'test run' then served it at a gathering at my house. I put jalepenos, shredded lettuce, sliced cherry tomatoes, and sour cream in serving bowls so folks could control their heat level. It was an absolute smash hit. I know that it's not exactly low-cal (LOVE that cheese!) but I'm always looking for unique ways to fix chicken and this was my first year of growing tomatillos so it has worked out perfectly.
CookingPassion 3 years ago[I made edits to this recipe.]
CookingPassion 3 years agoThese tortillas can be made with either corn or flour tortillas, whatever your preference. Also, make sure to broil the tortillas for at least a couple of minutes so that you start to get a slight crisp on them. If you don't give them enough time on the broiler, they may turn out too soft in the recipe. As a previous reviewer suggested, the can of enchilada sauce was probably not necessary as the salsa recipe yields a large amount, so I have made edits to the recipe, pureeing some of the roasted tomatillo salsa and making it into enchilada sauce for the dish. This has been a favorite of my family and friends for years. I hope it becomes one of yours too.
niceNspicy 3 years agoI made these tonight for dinner. I thought the roasted salsa was excellent, but the enchiladas were not that great for two reasons, the flour tortillas (even though you broil them) just tast kind of gummy and I dont understand the can of store bought encilada sauce when there is TONS of the homemade salsa. It would be so easy to turn it into enchilada sauce. Half of the family thought they were amazing and the other half said to continue to make my own recipe. I may try again and change to CORN tortillas like one reviewer states and redo the can of encilada sauce to something a bit more enlightening.
Schmidangie 3 years agoSo good! Awesome with corn instead of flour tortillas.
CCheryl 4 years agoOh yum,,,this is killer stuff.
CookingPassion 4 years ago[I posted this recipe.]