Chicken Enchiladas
Ingredients
- Sea salt or kosher salt
- 4 skinless
boneless chicken breasts
- 2 pounds tomatillos
papery skin removed
- 2 tablespoons vegetable oil
- 2 large white onions
peeled, 1 chopped, the other sliced into rings
- 2 tablespoons minced jalapeño
- 3 tablespoons chopped cilantro
- 12 corn tortillas
- 8 ounces queso añejo or cotija
crumbled
- Mexican crema or crème fraîche for serving
Directions
- 1
Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
- 2
Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
- 3
Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
- 4
Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
- 5
Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.
Chicken Enchiladas
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About this Recipe
Craving a comforting, flavorful meal that brings everyone to the table? These Chicken Enchiladas offer a deeply satisfying experience, especially with their vibrant, generously sauced filling, making them an instant crowd-pleaser.
What sets these enchiladas apart is the focus on a robust, flavorful tomatillo sauce—now thoughtfully doubled for an extra saucy, indulgent dish that ensures every bite is drenched in zesty goodness. You have the flexibility to poach fresh chicken breasts for tender results, or opt for the ultimate convenience of store-bought rotisserie chicken, making this recipe adaptable to your schedule.
Prepare for a symphony of textures and tastes: savory shredded chicken, infused with the subtle heat of jalapeño and the sweetness of white onion, nestled in soft corn tortillas. This filling is generously bathed in a tangy, bright tomatillo sauce that provides a refreshing counterpoint to the rich chicken. Each serving is then balanced with the salty crumble of authentic queso añejo or cotija cheese, and finished with a cooling dollop of Mexican crema, creating a harmonious blend of flavors and sensations. It’s a dish that feels both authentic and approachable, delivering warmth and rich flavor with every forkful.
For a quicker preparation, rotisserie chicken is a fantastic shortcut that sacrifices none of the flavor. You can also experiment with your preferred crumbled Mexican cheese—queso añejo offers a sharper, saltier kick, while cotija is a classic choice. Don't skip the fresh cilantro and the cooling Mexican crema or crème fraîche; they add a crucial layer of freshness and creamy tang that truly elevates the final dish.
Perfect for a comforting family dinner, a lively potluck, or a casual gathering with friends, these Chicken Enchiladas are a hearty and impressive centerpiece. Serve them straight from the oven, garnished generously with the sliced white onion rings, fresh cilantro, and a final swirl of crema for an appealing presentation.