• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 10
    OK

    Chicken Enchiladas with Fresh Tomatillo Salsa

    The fresh tomatillo salsa is the best part about this dish. But you can throw this together really quickly using canned salsa verde as well.


    Ingredients
    tomatillos
    1
    medium onion (cut into quarters)
    1
    large bell pepper (cut into quarters)
    2
    serrano or jalapeño chiles (topped and tailed)
    4
    cloves
    garlic, peeled
    salt
    1/2
    cilantro (chopped)
    1
    pound
    shredded chicken breast
    2/3
    cup
    vegetable oil
    10
    corn tortillas
    3
    cups
    shredded monterey jack cheese
    minced onion (optional)
    sour cream or crème fraîche (optional)
    Directions
    Make the salsa: In a large saucepan, combine tomatillos, onion, bell pepper, chiles, and garlic. Add 1/2 cup water and a pinch of salt. Cover and bring to a boil. Remove from heat once tomatillos are tender and set aside until cooled. Puree in a blender along with cilantro and season with salt to taste.
    Make the enchiladas: Preheat the oven to 350°F. Season the chicken with salt (and other seasonings of choice).
    In a skillet, heat oil. Once oil is hot, carefully dip each tortilla in and out of oil until softened. Place chicken in center of each tortilla, roll up, and arrange in a baking dish. Gently pour tomatillo sauce over enchiladas, sprinkle with cheese evenly, and bake until cheese has melted. Serve with onion and sour cream, if desired.

    The base number of servings for this recipe is 10
    OK

    Categories 

    BrunchChickenClassic

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