Tomatillo Chicken Enchiladas Recipe

Name: Tomatillo Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tomatillos, sliced; 1 small green chile, chopped; 1 small bunch scallions, chopped; 1 small bunch cilantro, plus additional for garnish; 2 tablespoons lime juice; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 large onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; A pinch of sugar; 8 (7-inch) flour tortillas

Servings: persons

1 1/2 pounds tomatillos, sliced
1 small green chile, chopped
1 small bunch scallions, chopped
1 small bunch cilantro, plus additional for garnish
2 tablespoons lime juice
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
A pinch of sugar
8 (7-inch) flour tortillas

1
In a blender, puree 1 pound of the tomatillos, chile, scallions, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
Season with salt and pepper to taste.
3
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
4
Stir in the chicken, the remaining tomatillos and sugar, then cook, stirring until the chicken is cooked and the tomatillos are softened, about 6 minutes.
5
Divide the filling between the tortillas.
6
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
7
Pour the reserved salsa verde over the tortillas.
8
Bake the enchiladas until the filling is hot, about 10 minutes.
9
Serve garnished with cilantro sprigs and tomatillo slices.

967

kcal

Calories

Fat

172

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 1 1/2 pounds tomatillos, sliced, 1 small green chile, chopped, 1 small bunch scallions, chopped, 1 small bunch cilantro, plus additional for garnish, and more.

Yes, 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.

That's it — enjoy your meal!

Tomatillo Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions