Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chicken Enchiladas with Tomatillo Sauce | Taming of the Spoon

Chicken Enchiladas with Tomatillo Sauce

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x

Scale

Ingredients

  • 1 1/22 pounds (about 1416 medium sized) tomatillos, husks removed and rinsed
  • 2 jalapeƱos, seeds removed and roughly chopped
  • 6 sprigs cilantro
  • 2 cloves garlic
  • 2/3 cups milk
  • 2 teaspoons salt
  • 3 tablespoons oil
  • 1/41/2 cup light sour cream (see Notes)
  • 68 flour tortillas
  • 3 cups cooked chicken, shredded (I use a store bought rotisserie chicken)
  • 2 cups Monterrey Jack cheese, grated

Instructions

  1. For the sauce: Cut any large tomatillos in half and place all the tomatillos in a steamer. Steam for 15- 20 minutes until the tomatillos are soft and can easily be pierced with a fork. Place steamed tomatillos in a blender with the jalapeƱo, cilantro, garlic, milk, and salt. Puree until smooth. Heat oil in a large saucepan until very hot, carefully pour in the sauce (oil will bubble) and cook the sauce over high heat for about 5 minutes, whisking to blend, until sauce has thickened slightly. Whisk in sour cream. Let cool slightly.
  2. To assemble: Spread 1/4 cup sauce in bottom of a 11×7 inch baking dish. Warm tortillas in microwave for 60-90 seconds so they are soft enough to roll. Using your fingers, gently dip each tortilla briefly in the warm sauce, place on a plate, spoon shredded chicken and grated cheese down center of tortilla. Roll up the tortilla and place, seam side down, in the baking dish.
  3. Cover the tortillas with remaining sauce and top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly and cheese is lightly browned.

Notes

I am not wild about sour cream but everyone else in my family is so I use 1/4 cup of sour cream. The sauce will still be creamy without tasting too much of sour cream. If you are a sour cream lover, use the full 1/2 cup for a creamier sauce.

After steaming the tomatillos, I wipe out the saucepan and use it to cook the sauce – saves me from having to wash one more thing (which is huge in my book).