Best 3 Chicken Enchiladas With Roasted Tomatillo Chile Salsa Recipes

For a delectable and flavorful meal, chicken enchiladas with roasted tomatillo chile salsa is a dish that tantalizes taste buds and awakens the senses. This Mexican-inspired dish combines the richness of chicken with the tangy and smoky flavors of roasted tomatillos and chiles, creating a fiesta on your plate. This article takes you on a culinary journey, exploring various recipes that blend the perfect balance of spices, textures, and aromas, guiding you towards discovering the ultimate recipe for this mouthwatering dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TOMATILLO CHICKEN ENCHILADAS

Roasted Tomatillo Chicken Enchiladas image

These enchiladas are amazing! I made this for a themed dinner party and the crowd went wild. They tasted as if we were at a mexican restaurant...without all the grease. It takes a little more time to prepare, but so worth it! NOTE: the first 8 ingredients are for the salsa. NOTE: This is a recipe by Tyler Florence.

Provided by EagleRocker

Categories Whole Chicken

Time 1h15m

Yield 5-10 serving(s)

Number Of Ingredients 20

Ingredients

1 lb tomatillo, husked
1 white onion, peeled and chopped
4 garlic cloves, chopped
2 jalapenos, de-stemmed
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup fresh cilantro leaves, chopped
1 lime, juice of
1 tablespoon extra virgin olive oil
1/2 medium white onion, diced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup fresh cilantro, chopped
1/4 cup low-fat plain yogurt
1 roasted deli chicken, pulled from the bones and shredded, we buy a pre-roasted chicken at the supermarket
black pepper, to taste
10 large flour tortillas
2 cups colby-monterey jack cheese, shredded

Steps:

For the salsa: Under the broiler and a watchful eye, place whole tomatillos, onion, garlic and jalapenos in a glass baking dish. As they start to turn black and roast, flip them over so all sides are covered. This only takes about 5 minutes. Transfer the roasted vegetables and any juices to either a food processor or blender and add cumin, salt, cilantro and lime juice. Pulse to desired consistency.
For the Enchiladas: In a medium saucepan, heat olive oil. Add onions and cook until soft, about 5 minutes. Add garlic and cumin and cook for another minute. Sprinkle on flour and then gradually add the chicken broth. Stir over a low simmer until the liquid thickens. Turn off the heat. Add half of the tomatillo salso, the fresh chopped cilantro, and the shredded chicken. Season to taste with black pepper.
Assembly: Change oven temp to 350. Smear the bottom of a large glass baking dish with salsa. Pour the rest of the salsa on a large plate. Take the tortillas and flash them over a stove top flame, or under the broiler so they get a little crispy. Place the tortilla on the plate of salsa, add chicken filling and cheese and then roll like a cigar. Place in the baking dish and repeat until the dish is full. Pour the rest of the salsa over the tortillas and top with the remaining cheese. Bake uncovered for 30 minutes. Enjoy!

Nutrition Facts : Calories 1299.3, Fat 52.4, SaturatedFat 18.2, Cholesterol 146, Sodium 2342.3, Carbohydrate 136.6, Fiber 9.9, Sugar 12.6, Protein 67.6

SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA

Spicy Chicken Enchiladas with Tomatillo Salsa image

Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!

Provided by chaunce.c

Categories World Cuisine Recipes Latin American Mexican

Time 1h50m

Yield 6

Number Of Ingredients 18

Ingredients

1 pound skinless, boneless chicken breast halves
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
8 fresh tomatillos, husked and chopped, or more to taste
3 serrano peppers, chopped
1 cup white vinegar
1 cup water
½ white onion, chopped
3 cloves garlic, minced
1 pinch salt to taste
½ cup fresh cilantro, stems removed
1 lime, juiced
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Mexican cheese blend, divided
¾ cup sour cream
1 tablespoon dried minced onion
½ teaspoon cayenne pepper
6 flour tortillas

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
Preheat the oven to 375 degrees F (190 degrees C).
Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
Bake in the preheated oven until bubbly, 35 to 40 minutes.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA

Chicken Enchiladas With Roasted Tomatillo Chile Salsa image

This is a recipe from Tyler Florence that I'm filing here for safekeeping. He suggests serving it with Spicy Black Beans and Yellow Rice, so I'll post those, as well. I've served these dishes for friends on several occasions, with very good results (i.e., we LOVE it!)

Provided by SLTowne

Categories Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb tomatillo, husked
1 white onion, peeled, sliced, quartered
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup cilantro, chopped
1/2 lime, juice of
2 tablespoons extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
1/4 cup cilantro, chopped
1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds)
1 teaspoon salt
1 teaspoon fresh ground black pepper
10 large flour tortillas
1/2 lb monterey jack cheese, shredded
2 cups sour cream

Steps:

Preheat oven to 400 degrees F.
For the salsa:.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:.
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Tips:

Choose ripe tomatillos. Look for tomatillos that are firm and have a deep green color. Avoid tomatillos that are bruised or have brown spots.
Roast the tomatillos and chiles. Roasting the tomatillos and chiles enhances their flavor and gives the salsa a smoky taste. You can roast them in a broiler or on a grill.
Use a variety of chiles. To add depth of flavor to the salsa, use a variety of chiles, such as guajillo, ancho, and pasilla. You can also use fresh chiles, such as serrano or jalapeño, but be sure to remove the seeds before roasting.
Blend the salsa until smooth. Once the tomatillos and chiles are roasted, blend them in a blender or food processor until smooth. You can add a little water or chicken broth to help the blending process.
Season the salsa to taste. Add salt, pepper, and other spices to taste. You can also add a squeeze of lime juice to brighten the flavor.
Let the salsa rest. After making the salsa, let it rest for at least 30 minutes before serving. This allows the flavors to meld together.

Conclusion:

This chicken enchiladas with roasted tomatillos is hearty and flavorful dish perfect for a weeknight meal. The roasted tomatillos salsa adds a delicious smoky flavor to the enchiladas, and the chicken is tender and juicy. With a few simple tips, you can easily make this recipe at home. So next time you're looking for a tasty and satisfying meal, give these chicken enchiladas a try!