Chicken Enchiladas With Roasted Tomatillo Sauce

Name: Chicken Enchiladas With Roasted Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bone in skin on chicken thighs; 1 can pinto beans rinsed and drained; 1 red onion small, small dice; 6 corn tortillas; cilantro; 1/2 cup shredded cheddar; crema cilantro lime, to top, see below; salt; pepper; 7 tomatillos cut in half; 2 poblano peppers seeds removed; 1 jalapeno optional if you want it spicier; 1 onion quartered; 6 cloves garlic; juice a lime; olive oil; salt; pepper

Servings: persons

3 bone in skin on chicken thighs
1 can pinto beans rinsed and drained
1 red onion small, small dice
6 corn tortillas
cilantro
1/2 cup shredded cheddar
crema cilantro lime, to top, see below
salt
pepper
7 tomatillos cut in half
2 poblano peppers seeds removed
1 jalapeno optional if you want it spicier
1 onion quartered
6 cloves garlic
juice a lime
olive oil
salt
pepper

1
Oven at 375 degrees. Place the chicken thighs onto a lined baking sheet and bake for approx 35-45 minutes until cooked through. Allow to cool a bit before handling. Once cooled you can go ahead and remove the skin and shred the chicken. {keep your oven on to bake the enchiladas once assembled}
2
Also while the chicken is cooking you can roast everything for the tomatillo sauce! Place all the ingredients on a lined baking sheet with a couple drizzles of olive oil, salt and pepper. Roast for 30-35 minutes until a light golden color starts on the veggies and everything is softened. Allow to cool.
3
Once the sauce is cooled go ahead and pop it in a food processor along with the juice of a lime and blend until smooth. If it seems a little thick for your liking add just a little bit of water. Season with salt and pepper to taste.
4
Ok now go ahead and get a large saute pan, over medium heat, add a drizzle of olive oil. Saute the onion until softened. Add in the beans, chicken and some chopped cilantro. Stir in a few spoonfuls of the sauce. Allow to cook just another couple minutes.
5
Add enough sauce into a baking dish to cover the bottom. Place some of the filling into the corn tortilla, roll it up and place seam down in a baking dish. Continue until the filling is used. *Note: corn tortillas are fragile, don't stress if they crack a little!*
6
Once all the enchiladas are in the baking dish go ahead and top with the remaining sauce and the cheese. Bake for 20 minutes until the cheese is melted and golden.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 bone in skin on chicken thighs, 1 can pinto beans rinsed and drained, 1 red onion small, small dice, 6 corn tortillas, and more.

Yes, Chicken Enchiladas With Roasted Tomatillo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!