Roasted Tomatillo Chicken Enchiladas Recipe

Name: Roasted Tomatillo Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, husked; 1 white onion, peeled and chopped; 4 garlic cloves, chopped; 2 jalapenos, de-stemmed; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 cup fresh cilantro leaves, chopped; 1 lime, juice of; 1 tablespoon extra virgin olive oil; 1/2 medium white onion, diced; 3 garlic cloves, chopped; 1 1/2 teaspoons ground cumin; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup fresh cilantro, chopped; 1/4 cup low-fat plain yogurt; 1 roasted deli chicken, pulled from the bones and shredded, we buy a pre-roasted chicken at the supermarket; black pepper, to taste; 10 large flour tortillas; 2 cups colby-monterey jack cheese, shredded

Servings: persons

1 lb tomatillo, husked
1 white onion, peeled and chopped
4 garlic cloves, chopped
2 jalapenos, de-stemmed
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup fresh cilantro leaves, chopped
1 lime, juice of
1 tablespoon extra virgin olive oil
1/2 medium white onion, diced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup fresh cilantro, chopped
1/4 cup low-fat plain yogurt
1 roasted deli chicken, pulled from the bones and shredded, we buy a pre-roasted chicken at the supermarket
black pepper, to taste
10 large flour tortillas
2 cups colby-monterey jack cheese, shredded

1
For the salsa: Under the broiler and a watchful eye, place whole tomatillos, onion, garlic and jalapenos in a glass baking dish. As they start to turn black and roast, flip them over so all sides are covered. This only takes about 5 minutes. Transfer the roasted vegetables and any juices to either a food processor or blender and add cumin, salt, cilantro and lime juice. Pulse to desired consistency.
2
For the Enchiladas: In a medium saucepan, heat olive oil. Add onions and cook until soft, about 5 minutes. Add garlic and cumin and cook for another minute. Sprinkle on flour and then gradually add the chicken broth. Stir over a low simmer until the liquid thickens. Turn off the heat. Add half of the tomatillo salso, the fresh chopped cilantro, and the shredded chicken. Season to taste with black pepper.
3
Assembly: Change oven temp to 350. Smear the bottom of a large glass baking dish with salsa. Pour the rest of the salsa on a large plate. Take the tortillas and flash them over a stove top flame, or under the broiler so they get a little crispy. Place the tortilla on the plate of salsa, add chicken filling and cheese and then roll like a cigar. Place in the baking dish and repeat until the dish is full. Pour the rest of the salsa over the tortillas and top with the remaining cheese. Bake uncovered for 30 minutes. Enjoy!

1758

kcal

Calories

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 lb tomatillo, husked, 1 white onion, peeled and chopped, 4 garlic cloves, chopped, 2 jalapenos, de-stemmed, and more.

Yes, Roasted Tomatillo Chicken Enchiladas 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.

Roasted Tomatillo Chicken Enchiladas

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