Tomatillo Chicken Enchiladas

I love my Red Chicken Enchiladas, but sometimes I want something different. That’s when I turn to the tomatillo. It’s tangy creaminess makes for a great change of pace that’s a little less spicy with a fresh taste.

Tomatillo Chicken Enchiladas

2 tsp canola or vegetable oil
1 med onion, chopped fine (about 1 cup)
3 garlic cloves, minced
1 lb tomatillos, husks and stems removed – quartered
3 jalapeno chilies, seeded and chopped coarsely
1 tsp granulated sugar
1/2 tsp salt

2 tsp canola or vegetable oil
1 med onion, chopped
1 tbsp cumin
1 lb boneless chicken thighs, trimmed of fat and cut into 1/4 in strips
1/2 cup chopped fresh cilantro
8 oz Oxajaca or Monterrey Jack cheese (Oxajaca is a Mexican cheese similar to mozzarella)

10 corn tortillas
cooking spray
3 oz Oxjaca or Monterrey Jack cheese


FOR THE SAUCE: Heat oil in medium saucepan over med-high heat until shimmering, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, tomatillos, jalapenos, sugar, and salt. Cook until fragrant, about 30 seconds. Add 1/3 cup water and bring to simmer. Reduce heat to low and simmer for 8 minutes. Transfer to blender and puree until smooth.

FOR THE FILLING: Heat oil in medium saucepan about 2 minutes (until shimmering). Add onion and cook until softened and beginning to brown, about 5 minutes. Add cumin and cook until fragrant, about 30 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through – about 6 minutes. Transfer chicken to plate and cool in freezer about 10 minutes. Combine cooled chicken, cilantro, and cheese in medium bowl.

TO ASSEMBLE: Preheat oven to 300 degrees. Spray both sides of tortillas with cooking spray and place on baking sheets. Heat in oven about 4 minutes, until pliable. Meanwile, spread 3/4 cup of sauce in bottom of 13×9 pan. Fill warm tortillas with 1/3 cup filling, roll tightly, and place, seam side down, in sauced pan. Pour remaining sauce over enchiladas (spreading with back of a spoon) and sprinkle with remaining cheese.

Bake enchiladas around 20-30 minutes until heated through and cheese is melted.

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