Chicken Enchiladas with Homemade Tomatillo Sauce
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As I was trying to figure out what to do with all the tomatillos from my garden I stumbled upon a recipe for tomatillo enchilada sauce. I was wanted to try something other than Salsa Verde so I thought that was great. I made some alterations to make the recipes more kid friendly (less spicy!!). I wanted to share that recipe with you here. I made some chicken enchiladas with this sauce and they turned out amazing.
- 3 Chicken Breasts
- 1 pound Tomatillas
- 1 medium Onion
- 1/2 bunch Fresh Cilantro
- 2 Cups Shredded Cheddar Cheese
- 1 T Extra Virgin Olive Oil
- 3 Cloves Garlic
- 3 Banana Peppers
- 1/2 T Sugar
- 1/2 tsp Salt
- 1 tsp Cumin
- 1/2 Tbsp Tajin Seasoning
To Make Enchiladas:
I used frozen chicken for this recipe. So to start, pre-heat oven to 350 degrees. Place chicken in oven-proof pan and season with Tajin Seasoning and Cumin. Cover chicken with foil and bake in oven until cooked to an internal temperature of 165 degrees Fahrenheit. You can check the temperature using a thermometer like THIS ONE. While the chicken bakes, it’s time to make the sauce! Place skillet on stove over med-high heat. Add 1 T of EVOO into skillet. Saute garlic and onions. Add to skillet: quartered tomatillos and sliced peppers, season with sugar, salt, and cumin. Cook for 5 minutes or until tomatillos tender. Place all contents of skillet in blender or food processor and blend until smooth, set aside.
Once chicken is cooked, shred chicken and place in same skillet used earlier. Top chicken with fresh chopped cilantro and a sprinkle of salt. Cook for 3 minutes. Warm tortilla shells in microwave for 30 seconds to soften. Having soft tortilla will make them more pliable, easier to work with, and less likely to rip. Fill tortillas with chicken and top with cheese. Roll tortillas in a burrito-like fashion.
Place 1 cup of sauce on bottom of 9 x 13 casserole dish, spread out evenly. Fill enchiladas into pan, placing them seam side down. Top with remainder of sauce and sprinkle with the rest of the cheese. Bake the chicken enchiladas in the oven at 350 degrees for 20 minutes or until cheese is melted and bubbly. Serve immediately with desired toppings!
Other recipes to enjoy!!
Chicken Enchiladas with Tomatillo Sauce
Enchiladas with Homemade Tomatillo Sauce. Green sauce instead of the traditional red sauce.
Pre-Heat oven to 350 degrees.
In oven-proof pan, place chicken breasts. Season with Tajin and Cumin, cover with foil. Bake appox 30-45 minutes or until chicken is cooked to 165 degrees.
While chicken is cooking, make the sauce. Start by placing olive oil into skillet. Saute garlic and onions for 3 minutes. Add quartered tomatillos and peppers, season with salt, sugar, and cumin. Cook for 5 minutes or until tomatillos are tender.
Blend all contents of skillet in either a blender or food processor until smooth. Set aside.
Shred cooked chicken and place in same skillet. Add chopped cilantro and mix. Simmer for 3 minutes.
Warm tortillas in microwave for 30 seconds. This will soften them to make them easier to work with.
Fill tortilla shells with 1/3 cup chicken mixture and sprinkle with 2 Tbsp of cheddar cheese each.
Roll tortillas in a burrito like fashion. Fold top of tortilla over contents. Fold in both side of tortilla and roll tightly. Repeat with all of tortilla shells.
Place 1 cup of enchilada sauce to bottom of 13 x 9 casserole pan.
Fill enchiladas into the casserole pan. Top with remaining of sauce. Sprinkle the rest of cheese on top. Place in oven at 350 degrees for 20 minutes until cheese is melted and bubbly.
Optional topping: Lettuce, tomato, sour cream, onions, avocado, ect.
Note: Sauce recipe derived from a recipe of Once Upon a Chef. Changes where made with some of seasonings to become more kid friendly and not so spicy!
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