Roasted Tomatillo Chicken Enchiladas
- Authentic Mexican enchiladas featuring homemade roasted tomatillo salsa, tender shredded chicken, and melted cheese.
- The bright, tangy sauce perfectly complements the savory filling in these restaurant-quality enchiladas.
- Easy to customize with your preferred level of spiciness and optional garnishes.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 6 ripe tomatillos, husked and quartered
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro leaves
- 1/4 teaspoon dried oregano
- 1/4 cup chicken broth or water
- 12 corn tortillas
- 1 cup shredded Mexican blend cheese
- 1/4 cup crumbled cotija cheese (optional)
- Fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the tomatillos, onion, garlic, and jalapeño with 1 tablespoon olive oil and a pinch of salt. Spread on baking sheet and roast for 15-20 minutes until softened with some charred spots.
- Meanwhile, season chicken with salt, pepper, and cumin. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then shred.
- Transfer roasted vegetables to a blender. Add cilantro, cumin, oregano, and chicken broth. Blend until smooth. Season with salt and pepper to taste.
- Mix shredded chicken with 1/4 cup of the tomatillo sauce.
- Reduce oven to 375°F. Spread 1/4 cup sauce in a 9×13-inch baking dish.
- Warm tortillas until pliable using microwave or stovetop method.
- Place about 2 tablespoons chicken mixture and 1 tablespoon cheese in each tortilla, roll tightly, and place seam-side down in baking dish.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Cover with foil and bake for 15 minutes. Remove foil and bake 5-10 minutes more until cheese is bubbly.
- Let stand 5 minutes before serving. Garnish with cilantro and serve with lime wedges.
Notes
- For a milder version, remove seeds and membrane from the jalapeño.
- Tortillas must be warmed before rolling to prevent cracking.
- The sauce can be made up to 3 days ahead and stored in the refrigerator.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 385
- Sugar: 4
- Sodium: 640
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Carbohydrates: 32
- Fiber: 5
- Protein: 25
- Cholesterol: 65
Keywords: roasted tomatillo chicken enchiladas, tomatillo salsa, Mexican enchilada sauce, chicken tortilla, spicy enchilada filling