Layered Chicken Enchiladas with Tomatillo Cilantro Sauce
Transform your weeknight dinner routine with these irresistibly flavorful Layered Chicken Enchiladas with Tomatillo Cilantro Sauce. This easy-to-assemble dish features tender, seasoned shredded chicken layered with vibrant, tangy tomatillo cilantro sauce, melty Monterey Jack cheese, and soft corn tortillas. The homemade sauce, infused with roasted tomatillos, fresh cilantro, and a touch of jalapeño spice, elevates this recipe to restaurant-quality flavor. Baked to golden perfection, these enchiladas are a fresh take on a Mexican classic that's both comforting and impressive. Top with creamy sour cream, luscious avocado slices, and a spritz of lime for a finishing burst of flavor. Ready in just an hour and perfect for serving a crowd, these enchiladas are destined to become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 pound Tomatillos, husked
- 1 piece Jalapeño pepper
- 2 pieces Garlic cloves
- 0.5 cup White onion, diced
- 1 cup Cilantro, fresh
- 0.5 cup Chicken broth
- 12 pieces Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 0.5 cup Sour cream (optional)
- 1 piece Avocado, sliced (optional)
- 1 piece Lime wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 5-6 minutes per side. Remove, let cool, then shred with two forks.
While the chicken cooks, make the tomatillo cilantro sauce. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the tomatillos, jalapeño pepper, garlic, and diced white onion. cook for 6-8 minutes until softened.
Transfer the cooked tomatillo mixture to a blender or food processor. Add the fresh cilantro and chicken broth, then blend until smooth. Taste and adjust seasoning with salt if needed.
Lightly grease a 9x13-inch baking dish and spread a small amount of tomatillo cilantro sauce on the bottom.
Layer 4 corn tortillas on the bottom of the dish, slightly overlapping them. Spread a generous layer of tomatillo sauce over the tortillas, followed by a third of the shredded chicken and a third of the shredded cheese.
Repeat the layers two more times: tortillas, sauce, chicken, and cheese. Finish with a thick layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before slicing. Garnish with sour cream, sliced avocado, and lime wedges, if desired, and serve warm.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 31.7 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2381 mg | 183% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4832 mg | 103% | |
*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.
