Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Dive into the vibrant, bold flavors of these Chicken Enchiladas with Roasted Tomatillo Chile Salsa—a dish that brings the perfect balance of smoky, tangy, and savory notes to your plate. This crowd-pleasing recipe features tender shredded chicken infused with a homemade salsa made from roasted tomatillos, poblano peppers, jalapeño, and garlic, creating a zesty, slightly smoky sauce that’s bursting with fresh cilantro and lime. Each enchilada is rolled in warm corn tortillas, smothered in the luscious salsa, and topped with melted cheese, delivering a gooey, comforting bite in every forkful. Perfect for weeknight dinners or festive gatherings, these enchiladas are easy to make yet irresistibly satisfying. Serve them with sliced jalapeños, fresh cilantro, or a dollop of sour cream to elevate their flavor and appeal.
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Recipe Information
Ingredients
- 1 pound Tomatillos
- 2 whole Poblano peppers
- 1 whole Jalapeño pepper
- 3 whole Garlic cloves
- 1 medium White onion
- 0.5 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cooked, shredded chicken
- 2 cups Shredded cheese (Monterey Jack or Mexican blend)
- 12 pieces Corn tortillas
- 2 tablespoons Cooking oil
Instructions
Preheat your oven to 400°F (200°C).
Remove the husks from the tomatillos and rinse them under warm water to remove any sticky residue.
Place the tomatillos, poblano peppers, jalapeño, garlic cloves, and onion (cut into quarters) on a baking sheet.
Drizzle the vegetables with 1 tablespoon of oil and roast them in the oven for 20 minutes, or until the vegetables are softened and slightly charred.
Let the roasted vegetables cool slightly, then transfer them to a blender or food processor along with cilantro, lime juice, salt, and pepper. Blend until smooth to create the salsa.
In a mixing bowl, combine the shredded chicken with 1 cup of the roasted tomatillo chile salsa. Set aside.
Lower the oven temperature to 375°F (190°C).
Lightly oil a large baking dish.
Heat the corn tortillas in a dry skillet or microwave to make them pliable, then fill each tortilla with a portion of the chicken mixture.
Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the remaining tomatillo salsa evenly over the rolled enchiladas, ensuring all are covered.
Top the enchiladas with the shredded cheese.
Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Optionally, garnish with chopped fresh cilantro, sliced jalapeños, or a dollop of sour cream.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 509 mg | 39% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
