Chicken Enchiladas with Creamy Cilantro Tomatillo Sauce

These are good. Really good. Like I always say, go organic – at least with the chicken. Pair these with a cold beer, and you’re set.

What you’ll need:

  • 4 tomatillos, quartered
  • 1 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 bunch fresh cilantro, chopped
  • 2 limes
  • 2 cups shredded cheddar jack cheese
  • 1 8oz container sour cream (optional)
  • 1 rotisserie chicken
  • About 25 corn tortillas
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Preheat your oven to 350F.
  2. Pull the meat off the bone of your rotisserie chicken. It should be so tender that it falls apart on its own.
  3. Heat the extra virgin olive oil in a sautee pan. Add the tomatillos, onion, and garlic, and cook until the onion is translucent; about five minutes
  4. Add the cilantro
  5. Once the cilantro is wilted, add the lime juice, and put the entire mixture into a food processor until it’s liquefied
  6. Return it to the sautee pan, and add the sour cream if you like a richer flavor
  7. Season the sauce with salt and pepper to tase, and turn the stove to low heat
  8. Start  filling your corn tortillas with chicken, and roll them tightly. Keep the enchiladas packed close together in your baking dish.
  9. Once your dish is filled with enchiladas, pour the tomatillo sauce over the top, making sure to have coast-to-coast coverage
  10. Top with shredded cheese
  11. Cover with foil. Tent the foil, so it doesn’t stick to your cheese
  12. Bake for 30 minutes, then remove the foil
  13. Turn your broiler, and continue to bake until the cheese is golden on top, about three more minutes
  14. Once you’ve removed the enchiladas from the oven, let them cool about five minutes before serving




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