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Chicken Enchiladas with Tomatillo Sauce

A delightful dish that transforms a simple weeknight meal into a fiesta of flavors with vibrant tomatillo sauce, tender chicken, and melted cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Tomatillo Sauce
  • 1 tablespoon olive oil
  • 1 medium yellow onion, roughly chopped adding sweetness and depth.
  • 3 cloves garlic, roughly chopped providing a rich aroma.
  • ¾ lb tomatillos, husks and stems removed, cut into 1-in chunks these juicy green fruits have a tangy flavor.
  • 3 jalapeño peppers, seeded and roughly chopped adding a hint of heat.
  • 1 teaspoon sugar balancing the acidity of the tomatillos.
  • ¾ teaspoon salt
  • ¼ teaspoon ground cumin infusing warm, earthy notes.
For the Chicken Filling
  • 1 lb chicken tenderloins the star protein of this dish.
  • 2 teaspoons ground cumin enhancing the chicken's flavor.
  • 1½ teaspoons smoked paprika giving it a delightful smokiness.
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • ½ cup chopped fresh cilantro leaves for a fresh, herby touch.
  • 8 oz (2 cups) shredded sharp cheddar cheese creamy and melty.
For Assembly
  • 10 to 12 (6-in) corn tortillas the vessel for your enchiladas.
  • 2½ tablespoons olive oil
  • 3 oz (¾ cup) shredded sharp cheddar cheese for the top layer.
  • Smoked paprika for garnish.
  • Cilantro leaves, sour cream, shredded lettuce, avocado, lime wedges for serving, adding freshness and zest.

Method
 

Prepare the Tomatillo Sauce
  1. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onions and garlic, cooking until softened, which should take about 5 minutes.
  2. Next, toss in the tomatillos, jalapeño peppers, sugar, salt, ground cumin, and ⅓ cup of water. Bring this mixture to a simmer, then reduce the heat to medium-low and let it simmer until the tomatillos are softened, approximately 8 minutes.
  3. Transfer this vibrant mixture to a blender and purée it until completely smooth. Set aside.
Season the Chicken
  1. In a medium bowl, place the chicken tenderloins and sprinkle them with ground cumin, smoked paprika, and salt. Use tongs to toss the chicken until it’s evenly coated with the spice blend.
Cook the Chicken
  1. Heat the olive oil in a large nonstick sauté pan over medium heat until shimmering but not smoking.
  2. Add the seasoned chicken, cooking for about 2 minutes per side until just done. Transfer the chicken to a plate to cool. Do not rinse the pan.
  3. Add the chopped onions to the same pan, reduce the heat to medium, and sauté until soft, which will take around 5 minutes. Remove the pan from the heat.
Shred the Chicken
  1. Once the chicken is cool enough to handle, shred it into bite-sized pieces. Be sure to remove any tough tendons found in the tenderloins.
  2. Add the shredded chicken back into the pan with the sautéed onions, along with the chopped cilantro and shredded cheese.
Assemble the Enchiladas
  1. Preheat your oven to 400°F (205°C).
  2. Spread ¾ cup of the prepared tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
  3. In a small bowl or ramekin, pour in the olive oil. Using a pastry brush or your hands, brush both sides of each corn tortilla with oil, stacking them on a plate, and microwave for 1½ to 2 minutes until hot and pliable.
  4. Spoon about ⅓ cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly and place them seam side down in the prepared baking dish.
  5. Pour the remaining tomatillo sauce over the top, using the back of a spoon to spread it evenly across each tortilla.
  6. Finally, sprinkle the three ounces of shredded cheese down the center and bake for 15 to 20 minutes, or until hot and bubbling.
  7. Sprinkle smoked paprika down the center for garnish, and serve immediately with sour cream, lettuce, avocado, and lime wedges.

Notes

Make Ahead: Prepare and assemble the enchiladas a day in advance. Just cover with foil and refrigerate. Bake when you’re ready to serve. Cheese Options: Try using Monterey Jack or a mix of cheeses for a different flavor profile. Add Veggies: Mix in some black beans or corn for added texture and nutrition. Customize Heat: If you prefer a milder flavor, remove the seeds from the jalapeños entirely or reduce their quantity. Extra Creaminess: Drizzle some Mexican crema over the top just before serving for a luxurious touch.