Zesty Roasted Tomatillo Chicken Enchiladas
Indulge in the bright and vibrant flavors of these Zesty Roasted Tomatillo Chicken Enchiladas. The combination of roasted tomatillos, jalapenos, and fresh cilantro creates a flavor explosion that’s both refreshing and satisfying. Ideal for gatherings or family dinners, these enchiladas provide a taste reminiscent of authentic Mexican cuisine, yet they are crafted with healthier ingredients for guilt-free indulgence. With a savory filling of shredded chicken and a rich, creamy sauce enveloped in soft tortillas, this dish is sure to be a crowd-pleaser. While the preparation may be a touch more involved, the effort truly pays off with each delicious bite!
N/A
Servings
280
Calories
20
Ingredients
Ingredients
tomatillo
1 lb (husks removed)
white onion
1 (peeled and chopped)
garlic cloves
4 (chopped)
jalapenos
2 (de-stemmed)
ground cumin
2 teaspoons
salt
1/2 teaspoon
fresh cilantro leaves
1/2 cup (chopped)
lime
1 (juiced)
extra virgin olive oil
1 tablespoon
white onion
1/2 medium (diced)
garlic cloves
3 (chopped)
ground cumin
1 1/2 teaspoons
all-purpose flour
1/4 cup
chicken broth
2 cups
fresh cilantro
1/2 cup (chopped)
low-fat plain yogurt
1/4 cup
roasted deli chicken
1 (pulled from bones and shredded)
black pepper
to taste
large flour tortillas
10
colby-monterey jack cheese
2 cups (shredded)
Instructions
1
Preheat your broiler and prepare a glass baking dish.
2
For the salsa: Roast whole tomatillos, chopped onion, garlic cloves, and jalapenos in the prepared dish under the broiler for about 5 minutes, turning occasionally until all sides are blackened. Transfer the roasted ingredients to a blender or food processor and blend with cumin, salt, cilantro, and lime juice until you achieve the desired consistency. Set aside.
3
For the enchilada filling: In a medium saucepan over medium heat, add the extra virgin olive oil. Once hot, add diced onions and sauté until softened, roughly 5 minutes. Add chopped garlic and cumin, cooking for an additional minute until fragrant. Sprinkle the flour into the mixture, then gradually pour in the chicken broth while stirring continuously. Simmer until the sauce thickens, then remove from heat.
4
Incorporate half of the prepared tomatillo salsa, chopped cilantro, and shredded chicken into the sauce. Stir well and season with black pepper to taste.
5
Assemble the enchiladas: Preheat the oven to 350°F (175°C). Spread a layer of salsa on the bottom of a large glass baking dish. Pour the remaining salsa onto a large plate. Quickly heat tortillas over a stovetop flame or broil until slightly crispy. Dip each tortilla in the salsa, then fill with the chicken mixture and a sprinkle of cheese before rolling tightly. Place the rolled enchiladas seam-side down in the baking dish.
6
Once all tortillas are filled and arranged, pour any leftover salsa over the top and sprinkle with the remaining cheese. Bake uncovered for 30 minutes until the cheese is bubbly and golden. Serve hot and enjoy!
Nutrition Information
10g
Fat
25g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Roasted Tomatillo Chicken Enchiladas?
They are a vibrant Mexican-inspired dish featuring shredded chicken wrapped in soft tortillas, topped with a homemade roasted tomatillo salsa and melted cheese.
What is the primary flavor profile of this dish?
The dish offers bright and vibrant flavors from roasted tomatillos, spicy jalapenos, fresh cilantro, and tangy lime juice.
How many calories are in a serving of these enchiladas?
Each serving contains approximately 280 calories.
What ingredients are needed for the roasted salsa?
You will need 1 lb of tomatillos, one white onion, four garlic cloves, two jalapenos, ground cumin, salt, fresh cilantro, and one lime.
How do you prepare the tomatillos for the salsa?
Remove the husks and roast them whole with onions, garlic, and jalapenos under a broiler for about 5 minutes until blackened.
What type of chicken is used in this recipe?
The recipe calls for one roasted deli chicken, with the meat pulled from the bones and shredded.
What kind of tortillas are recommended?
The recipe specifies using 10 large flour tortillas.
How is the enchilada filling sauce thickened?
The sauce is thickened by whisking all-purpose flour into a sautéed mixture of onions and garlic, then gradually adding chicken broth.
What type of cheese is used for topping?
The recipe uses 2 cups of shredded colby-monterey jack cheese.
How long should the enchiladas bake?
Bake them uncovered for 30 minutes at 350°F (175°C) until the cheese is bubbly and golden.
Is there yogurt in this recipe?
Yes, 1/4 cup of low-fat plain yogurt is used to add creaminess to the filling.
What is the protein content per serving?
There are 18g of protein per serving.
How many carbohydrates are in this dish?
There are 25g of carbohydrates per serving.
How much fat does this recipe contain?
Each serving contains 10g of fat.
How do you prepare the tortillas before filling them?
Quickly heat them over a stovetop flame or broiler until slightly crispy, then dip them in the salsa.
What total amount of garlic is required?
The recipe uses a total of 7 garlic cloves (4 for the salsa and 3 for the filling).
How many jalapenos are used in the salsa?
Two de-stemmed jalapenos are used to provide the desired zest and heat.
Is the salsa chunky or smooth?
The roasted ingredients are blended in a food processor or blender until you achieve your desired consistency.
Can I use olive oil for this recipe?
Yes, 1 tablespoon of extra virgin olive oil is used to sauté the vegetables for the filling.
How much cumin is used in total?
The recipe uses 3.5 teaspoons of ground cumin in total (2 for salsa and 1.5 for the filling).
Should the baking dish be greased?
The instructions suggest preparing a glass baking dish and spreading a layer of salsa on the bottom to prevent sticking.
How are the enchiladas arranged in the pan?
They should be placed seam-side down in the baking dish to keep them from unrolling.
What makes this version of enchiladas healthier?
The recipe uses healthier ingredients like low-fat yogurt and fresh roasted vegetables for guilt-free indulgence.
Can I use different types of onions?
The recipe specifically calls for white onions for both the salsa and the filling.
Is the cilantro used in the salsa and the filling?
Yes, fresh cilantro is used in the roasted salsa and also stirred into the chicken filling.
What is the first step in the instructions?
The first step is to preheat your broiler and prepare a glass baking dish.
Do I need to cover the dish while baking?
No, the enchiladas should be baked uncovered for 30 minutes.
How much salsa goes into the chicken filling?
Incorporate half of the prepared tomatillo salsa into the chicken filling mixture.
How many total ingredients are in this recipe?
There are 20 ingredients listed for this dish.
What should the texture of the cheese be after baking?
The cheese should be bubbly and golden when the dish is ready to be served.