Chicken and Tomatillo Enchiladas

It has been awhile since I made enchiladas…but this recipe we made twice this summer because it was easy and delicious. Plus, you can easily make it without dairy if you need to, which is challenging to find in enchilada recipes.

You could definitely make this with a different meat or filling as well, but this sauce was so good. I hadn’t used tomatillos before even though I see them each time I grab avocados or garlic at the store. They were easy to remove the husk and cut up. They tasted great roasted. They definitely reminded me of an unripe tomato for the texture.

Directions for Chicken and Tomatillo Enchiladas

Adapted from Eating Well Magazine June 2020

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • Kosher salt
  • Ground pepper
  • 1 pound tomatillos, husked and chopped in half
  • 2 medium onions, quartered
  • 1 jalapenos, stemmed and seeded
  • 3 cloves garlic, peeled
  • 1.5 cups chopped cilantro
  • 8 6-inch tortillas
  • 1 cup shredded cheese, divided (I used a mix of Colby Jack and Cheddar)
  • 1-2 green onions, chopped
  • Toppings, such as sour cream, cotija cheese, lime wedges, etc.

Preheat the oven to 450 degrees F. Line a baking sheet with greased foil. Sprinkle salt and pepper on the chicken and place on the baking sheet. Spread the tomatillos, onions, jalapenos, and garlic on the pan, too.

Bake for about 20 minutes until the chicken is cooked through. Remove the chicken from the baking sheet and set aside. Return the baking sheet to the oven to continue cooking the restaurants for another 25 minutes, or until they are tender and browned.

When the vegetables are done, remove from the oven and lower the oven temperature to 375 degrees F.

Meanwhile, shred the chicken. Put the vegetables in a blender or food processor along with some salt and pepper and 1 cup of the cilantro. Blend until smooth, about 30 seconds, to make the sauce.

Take a 9×13 inch baking dish and spread some of the sauce on the bottom to cover it. Pour some of the remaining sauce into a shallow dish. Dip a tortilla into the sauce to coat both sides, then put 1/4 cup of the chicken and 1 Tablespoon cheese inside. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Top the enchiladas with more sauce and cheese. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve with the remaining cilantro, green onions, and any other desired toppings.

Directions for Chicken and Tomatillo Enchiladas (without pictures)

Adapted from Eating Well Magazine June 2020

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • Kosher salt
  • Ground pepper
  • 1 pounds tomatillos, husked and chopped in half
  • 2 medium onions, quartered
  • 1 jalapenos, stemmed and seeded
  • 3 cloves garlic, peeled
  • 1.5 cups chopped cilantro
  • 8 6-inch tortillas
  • 1 cup shredded cheese, divided (I used a mix of Colby Jack and Cheddar)
  • 1-2 green onions, chopped
  • Toppings, such as sour cream, cotija cheese, lime wedges, etc.

Preheat the oven to 450 degrees F. Line a baking sheet with greased foil. Sprinkle salt and pepper on the chicken and place on the baking sheet. Spread the tomatillos, onions, jalapenos, and garlic on the pan, too. Bake for about 20 minutes until the chicken is cooked through. Remove the chicken from the baking sheet and set aside. Return the baking sheet to the oven to continue cooking the restaurants for another 25 minutes, or until they are tender and browned.

When the vegetables are done, remove from the oven and lower the oven temperature to 375 degrees F.

Meanwhile, shred the chicken. Put the vegetables in a blender or food processor along with some salt and pepper and 1 cup of the cilantro. Blend until smooth, about 30 seconds, to make the sauce.

Take a 9×13 inch baking dish and spread some of the sauce on the bottom to cover it. Pour some of the remaining sauce into a shallow dish. Dip a tortilla into the sauce to coat both sides, then put 1/4 cup of the chicken and 1 Tablespoon cheese inside. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas. Top the enchiladas with more sauce and cheese. Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve with the remaining cilantro, green onions, and any other desired toppings.

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