Chicken Tomatillo Enchiladas Recipes

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CHICKEN ENCHILADAS WITH TOMATILLO SAUCE



Chicken Enchiladas with Tomatillo Sauce image

Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.

Provided by Jennifer Segal, inspired by a recipe in Cook's Illustrated

Categories     Dinner

Time 1h

Yield 4

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, roughly chopped
3 medium cloves garlic, peeled and smashed with the side of a chef's knife
¾ pound tomatillos, husks and stems removed, cut into 1-inch chunks
3 jalapeño chiles, seeded and roughly chopped (see note)
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon ground cumin
1 pound chicken tenderloins
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon salt
2 tablespoons olive oil
1 medium yellow onion, chopped
½ cup chopped fresh cilantro leaves
8 ounces (2 cups) shredded sharp cheddar cheese
11 6-inch corn tortillas
2½ tablespoons olive oil
3 ounces (¾ cup) shredded sharp cheddar cheese
Smoked paprika
¾ cup sour cream
1 small heart of romaine lettuce (or 5-6 leaves), shredded
1 avocado diced
1 lime, sliced

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
  • 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.
  • Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
  • Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
  • Preheat oven to 400 degrees.
  • Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
  • Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
  • 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.
  • 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 until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges. (The nutritional information below does not include the sour cream, romaine lettuce or avocado used to top the enchiladas.)
  • Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
  • Freezer-Friendly Instructions: The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.

Nutrition Facts : ServingSize 2 3/4 enchiladas, Calories 991, Fat 66g, Carbohydrate 61g, Protein 41g, SaturatedFat 18g, UnsaturatedFat 1g, Sugar 9g, Fiber 9g, Sodium 2070mg, Cholesterol 126mg

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA



Chicken Enchiladas with Roasted Tomatillo Chile Salsa image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Number Of Ingredients 39

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • 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.
  • For the enchiladas:
  • Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 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 half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
  • Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). 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 like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
  • Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA



Spicy Chicken Enchiladas with Tomatillo Salsa image

Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!

Provided by chaunce.c

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 6

Number Of Ingredients 18

1 pound skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
8 fresh tomatillos, husked and chopped, or more to taste
3 serrano peppers, chopped
1 cup white vinegar
1 cup water
½ white onion, chopped
3 cloves garlic, minced
1 pinch salt to taste
½ cup fresh cilantro, stems removed
1 lime, juiced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Mexican cheese blend, divided
¾ cup sour cream
1 tablespoon dried minced onion
½ teaspoon cayenne pepper
6 flour tortillas

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
  • Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
  • Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
  • Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
  • Bake in the preheated oven until bubbly, 35 to 40 minutes.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g

CHICKEN TOMATILLO ENCHILADAS



Chicken Tomatillo Enchiladas image

This is a truly delicious recipe. You use tomatillo salsa in every step of this recipe, and the finished product is a delicious, super flavorful enchilada that.

Provided by Lynn Socko @lynnsocko

Categories     Chicken

Number Of Ingredients 12

2 cup(s) cooked chicken, shredded or diced
1 cup(s) sour cream
1 cup(s) grated cheese
1 cup(s) tomatillo salsa
2 can(s) 4 oz diced green chiles
- **dice onion, opt
- corn or flour tortillas
CREAMY SAUCE
2 cup(s) chicken broth
1 cup(s) tomatillo salsa
1-2 cup(s) white melting cheese, grated
dash(es) lemon juice, if needed

Steps:

  • Mix together shredded or chopped chicken with sour cream, tomatillos salsa, green chiles, onion, and 1 c grated cheese. I normally use Asadero or Muenster. Be sure to use a good melting cheese.
  • CREAMY SAUCE: Heat 2 c chicken broth and one cup tomatillo salsa. Add grated cheese, if cheese becomes stringy, squeeze a little lemon juice and stir.
  • ENCHILADAS: Using a 8x8 baking dish, spray with non stick spray and spoon in just enough sauce to barely coat bottom of dish. Heat tortillas (you can use flour tortillas instead of corn if preferred), in microwave, covered with a damp paper towel for about 2 min. till soft enough to roll up.
  • Sprinkle on grated cheese, (diced onion if desired), and top with sauce. Bake 450° on an upper rack for 15-20 min. or until sauce is hot and bubbly.

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