Savory Chicken Enchiladas with Creamy Tomatillo Drizzle
Indulge in the rich, vibrant flavors of traditional Mexican cuisine with these Savory Chicken Enchiladas topped with a luscious creamy tomatillo sauce. This dish, inspired by authentic recipes, is a delightful way to utilize leftover chicken or turkey, making it both economical and delicious. The combination of high-quality cheeses such as mozzarella and queso panela adds a delightful creaminess that pairs beautifully with the tartness of the tomatillos and the heat from the chilies. Serve these enchiladas with fresh guacamole and pico de gallo for a complete, satisfying meal that your friends and family will rave about! Perfect for dinners, gatherings, or meal prep, these enchiladas are not only delectable but also versatile. Enjoy the homemade touch of Mexican cuisine right in your own kitchen!
N/A
Servings
600
Calories
13
Ingredients
Ingredients
Tomatillos
1 lb (Husks and stems removed, rinsed)
Serrano chilies or canned chipotle pepper
2-3 or 1 (Cored and seeded)
White onion
1/2 (Sliced 1/4 inch thick)
Garlic cloves
3 (Whole)
Fresh cilantro
2 tablespoons (Chopped)
Vegetable oil
2 tablespoons + as needed (For cooking and frying)
Chicken broth
3 cups (As needed)
Heavy cream or crème fraîche
3/4 cup (As needed)
Salt
3/4 teaspoon + to taste (As needed)
Boneless, skinless chicken thighs
1 lb (Cooked and shredded)
Corn tortillas (6 inches diameter)
12 (As needed)
Grated mozzarella cheese
4 ounces (As needed)
Grated provolone cheese
1 1/3 ounces (As needed)
Instructions
1
1. Start by preheating your oven to 400°F (200°C) and positioning a rack close to the broiler. Place tomatillos, serrano chiles (if using), onion slices, and whole garlic cloves in a shallow baking pan. Broil for about 10 minutes, turning occasionally, until the tomatillos are soft and lightly charred.
2
2. Transfer the broiled mixture to a blender, adding fresh cilantro (or chipotle if using). Blend until completely smooth.
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3. In a medium saucepan, heat vegetable oil over medium-high heat. Pour in the tomatillo mixture and cook for 2-3 minutes while stirring. Add 2 cups of chicken broth and let it simmer for about 20 minutes until thickened enough to coat the back of a spoon. Adjust seasoning with additional broth or salt as needed. Remove from heat and stir in heavy cream or crème fraîche, then set aside to cool slightly.
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4. While the sauce cools, fill a medium saucepan with water, bring it to a boil, and add a pinch of salt. Submerge the chicken thighs and simmer for approximately 20 minutes, or until fully cooked and tender. Shred the chicken, discarding any undesirable fat, and season with additional salt to taste.
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5. In a large skillet, heat enough oil to fry the tortillas (about 1/4 to 1/2 inch deep) on medium heat until a drop of water sizzles in it. Fry each tortilla for about 10 seconds on each side until softened, being gentle when flipping them to prevent tearing. Drain and place them on a paper towel.
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6. Using a pastry brush, coat both sides of each tortilla with the creamy tomatillo sauce. Place about 1 heaping tablespoon of the shredded chicken on each tortilla, then roll them up gently to create enchiladas.
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7. Arrange the enchiladas side by side in a 9x13 inch baking dish. Pour the remaining sauce evenly over the enchiladas, then sprinkle with grated mozzarella and provolone cheese.
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8. Bake the enchiladas in the preheated oven for 15 to 20 minutes, or until the cheese is bubbling and golden brown in spots. Once ready, let them cool slightly before serving.
Nutrition Information
32g
Fat
48g
Carbs
36g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Chicken Enchiladas with Creamy Tomatillo Drizzle.
Can I use leftover meat for these enchiladas?
Yes, this dish is a great way to utilize leftover chicken or turkey.
What is the primary protein used?
The recipe calls for 1 lb of boneless, skinless chicken thighs.
How many calories are in a serving?
There are 600 calories per serving.
How much protein is in this dish?
Each serving contains 36g of protein.
What is the fat content?
This dish contains 32g of fat per serving.
How many carbohydrates are in these enchiladas?
There are 48g of carbohydrates per serving.
What kind of tortillas are required?
The recipe requires 12 corn tortillas that are 6 inches in diameter.
How do I prepare the tomatillos?
Remove the husks and stems, then rinse them before broiling.
How long should I broil the vegetables for the sauce?
Broil the tomatillos, chilies, onion, and garlic for about 10 minutes until soft and lightly charred.
What goes into the blender to make the sauce?
The broiled tomatillo mixture is blended with fresh cilantro or a canned chipotle pepper until smooth.
How long should the tomatillo sauce simmer?
The sauce should simmer for about 20 minutes until it is thick enough to coat the back of a spoon.
When do I add the heavy cream?
Stir in the heavy cream or creme fraiche after removing the simmered sauce from the heat.
How do I cook the chicken thighs?
Submerge the chicken in boiling salted water and simmer for approximately 20 minutes until tender.
What is the best way to soften the tortillas?
Fry each tortilla in vegetable oil for about 10 seconds per side until softened.
Why is it necessary to fry the tortillas?
Frying the tortillas briefly makes them pliable and prevents them from tearing during the rolling process.
How do I assemble the enchiladas?
Coat tortillas with sauce, fill with shredded chicken, roll them up, and arrange them in a baking dish.
What size baking dish should I use?
A 9x13 inch baking dish is recommended for this recipe.
What types of cheese are used for the topping?
The recipe uses a combination of grated mozzarella and grated provolone cheese.
What is the required oven temperature for baking?
Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How long do the enchiladas bake?
Bake the enchiladas for 15 to 20 minutes.
How do I know when the enchiladas are finished baking?
They are ready when the cheese is bubbling and has golden brown spots.
Can I make this dish spicy?
Yes, you can use 2-3 serrano chilies for heat or a chipotle pepper for a smoky flavor.
How much garlic is needed?
The recipe calls for 3 whole garlic cloves.
What are some suggested side dishes?
This dish pairs beautifully with fresh guacamole and pico de gallo.
Is this recipe suitable for meal prep?
Yes, these enchiladas are versatile and work well for dinner, gatherings, or meal prep.
Can I substitute the chicken with turkey?
Yes, leftover turkey is an excellent substitute for chicken in this recipe.
What type of onion is recommended?
The recipe specifies using half of a white onion, sliced thick.
How much chicken broth is required?
You will need 3 cups of chicken broth in total for the sauce and cooking.
Does the recipe include cilantro?
Yes, it uses 2 tablespoons of chopped fresh cilantro.