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!!