Chicken Enchiladas with Green Tomatillo Sauce
These chicken enchiladas are one of the first really good recipes that I learned. I have added and altered it over the years and my family has declared that it is perfection. I hope you enjoy it as much as we do!
Chicken Enchiladas with Tomatillo Sauce
- Pressure Cooker
- Saute Pan
- 1 lb chicken boneless (I prefer thighs)
- 1 med onion peeled and quartered
- 3 cups water
- 3 tsp Knorr chicken flavored bouillon
- 3 jalapenos seeded and cut in half
- 1 lime cut in quarters
- 5 tbsp butter
- 1 med onion chopped
- 3 cloves garlic minced
- 3/4 lb tomatillos husks and stems removed and then quartered
- 2.5 cup chicken broth (reserved from the chicken you cooked)
- 1/4 cup flour
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1 cup sour cream
- shredded chicken
- 1 tsp cumin
- 1 tsp salt
- 4 oz green chili peppers chopped
- 3 cups monterey jack cheese shredded
- 12 corn tortillas (depending on how much you fill them, you might need up to 12)
- 2.5 tbsp olive oil
- romaine lettuce shredded
- cilantro fresh
- sour cream
- avocado sliced
- lime quartered
Prepare the Chicken
- Combine all ingredients in pressure cooker. Seal and cook on high for 30 minutes and allow natural release. (Note: If you don't have a pressure cooker, you can cook all day in crockpot or in covered dutch oven in oven at 250°. Just cook until the chicken is tender enough to easily shred.
- Strain the broth into a bowl (you will use it in your sauce). Remove the jalapeno from the bowl and set aside for the sauce.
- Remove chicken to a bowl, shred, and set aside.
Prepare the Sauce
- Melt 2 tbsp butter in saute pan over medium heat and add onions. Saute until onions are translucent (about 5 minutes). Add garlic and saute an additional 30 seconds.
- Stir in tomatillos, jalapenos from the chicken, and 1/3 cup of the reserved chicken broth.
- Transfer mixture to blender and blend until completely smooth. Leave in blender through next step.
- Melt 3 tbsp butter in the empty saute pan. Blend in flour and seasonings to start a roux, then whisk in 2½ cups of reserved chicken broth. Whisk until smooth.
- Add tomatillo mixture from blender into the saute pan and cook until the sauce boils. Remove from heat.
- Stir in sour cream.
Preparing Enchiladas to Bake
- Preheat oven to 350°F.
- Stir 2 cups cheese, cumin, salt, and green chili peppers to shredded chicken.
- Spread 1/2 cup of the sauce on bottom of 9 x 13-inch baking dish.
- Put olive oil in small bowl and then brush each side of tortilla with the oil. Stack them on a plate and microwave 1½ minutes (this makes them pliable to work with).
- Dip each tortilla into sauce (coating on each side). Fill with approximately 1/3 cup of the filling mixture and then roll tightly. Place in baking dish, seam side down.
- Pour remaining sauce over the top of the tortillas and spread evenly. Sprinkle with remaining 1 cup of shredded cheese.
- Bake uncovered for 25 minutes.
- If serving family style, have each of the toppings in a bowl for people to add what they want. If plating, top 2-3 enchiladas with shredded lettuce and sprinkle with cilantro. Drizzle with sour cream (I like to stir it until soft and then put in a squeeze bottle to make it easier to drizzle evenly). Add an avocado slices and squeeze with a little lime juice.
In a pinch you can just shred a rotisserie chicken, but I recommend cooking the chicken in the broth with jalapenos, onions, and limes. It definitely gives the chicken enchiladas more flavor. It’s definitely worth it if you have the time.
I prefer to serve these enchiladas family style because everyone in my family likes different variations of the toppings. I just put each of the toppings in a bowl and let people build their own. But if you want to serve it plated, I have included my favorite way to eat them.