Chicken Enchiladas with Roasted Tomatillo Salsa

This chicken enchilada recipe is so delicious and super quick to whip up. The homemade tomatillo salsa is a must—after trying to find a bottled version that could mimic the flavors of my favorite restaurant version, I decided to try making my own. It’s easy, for the most part, and so so good. This meal takes about 40 minutes, prep time included.

Note: If you don’t have a food processor, a blender will work. We have a Vitamix and purchased these attachments for whipping up small dips and sauces. It’s a game-changer! If you have neither, wait until the roasted veg cools and use a good old fashioned mortar and pestle to smash into a sauce.

CHICKEN ENCHILADAS

for the roasted tomatillo salsa

Makes 4 cups, vegan, gluten-free

1 1/2 pounds fresh tomatillos, husks removed
1/2 medium white onion, cut into 1/2-inch slices
2 garlic cloves, unpeeled and smashed
1 jalapeño
1/2 cup chopped fresh cilantro, including stems
Pinch of flaky sea salt (I love Maldon), or to taste

directions

1. Preheat the oven to 400°F.

2. Rinse and dry all ingredients well. Roast on a foil-lined baking sheet, uncrowded, for about 20 minutes.

3. Remove from oven and let rest for 10 minutes.

4. Peel and discard the stem from the jalapeño and the skin from the garlic cloves, and blend everything in a food processor until mostly smooth—you want a little texture.

5. Add a pinch of salt and let cool to room temperature before serving.

   Note: Leftovers can be stored in fridge for up to 4 days—I love it over grilled chicken or steak with some steamed rice.

for the enchiladas

Serves 4-6

16 oz. shredded chicken breast (you can cheat and use rotisserie here)
1/2 small white or yellow onion, sliced thin
1 c. shredded Mexican cheese blend
1 c. crumbled queso fresco
8 flour tortillas
Pinch of Mexican oregano
Cooking spray or avocado oil
Optional: Cilantro, sour cream, avocado slices for serving

directions

1. Preheat the oven to 375°F.
2. Grease a 9x11 baking dish with cooking spray or avocado oil.
3. In a large mixing bowl, combine the shredded chicken, oregano, onion, 1/2 cup of shredded cheese and 1/2 cup tomatillo sauce and stir to combine. Add salt if needed.
4. Pour 1/2 c. of sauce into the baking dish and spread it evenly over the bottom of the dish with a spatula.
5. Place a flour tortilla on a cutting board or flat surface and fill it with 1/8th of the chicken mixture. Carefully roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining sauce over the top, using a spatula to coat evenly.
7. Cover the dish with aluminum foil and bake for 15 minutes.
8. Remove the foil and sprinkle the remaining 1/2 c. cheese and 1/2 c. queso fresco evenly over the enchiladas, and return to the oven for 10 to 15 minutes. Cheese should be melted and the sauce bubbling—you can pop it under the broiler for a few minutes to brown, if desired.
9. Serve with sour cream, chopped cilantro, and avocado slices.