Chicken Enchiladas With A Roasted Tomatillo Sauce
Spice up your dinner table with chicken enchiladas served with a tangy roasted tomatillo sauce that is out of this world.
Ingredients
For The Slow Cooker Chicken
- 1.5 lbs. chicken breast
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- ½ tsp. paprika
- ½ tsp. crushed red pepper
- ½ cup chicken broth
For The Roasted Tomatillo Sauce
- 1 bulb garlic with ends cut off
- 1 tbsp. olive oil extra virgin
- 2 lbs. tomatillos (8-10 tomatillos) husked, rinsed with warm water, cut in half
- 1 large white onion cut into 1" chunks
- 2 fresh poblano peppers seeded, cut in half
- 1 fresh jalapeño seeded, cut in half (keep seeds if you want to make the sauce spicy)
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. smoked paprika
- 3 tbsp. olive oil extra virgin
For The Enchiladas
- 12 corn tortillas
- 8 oz. shredded cheese I prefer Monterey Jack and Cheddar - you can do 4 oz. of each or use a blend
- olive oil spray
- ½ lime juiced
- 3 green onions chopped
- 4 oz. queso fresco crumbled
- 3-4 tablespoon Mexican crema
- 3 tbsp. cilantro chopped (optional)
Instructions
Prepare The Shredded Chicken In A Slow Cooker
- In a bowl, whisk spices and chicken broth together.
- Using a spatula, spread mixture on top and bottom of chicken breasts and place in slow cooker. Cook on low for 8-10 hours OR on high for 4-6 hours.
- When chicken is finished cooking, remove the chicken breasts and shred with 2 forks or with hand mixer (see blog post for instructions). Set aside to cool slightly.
Prepare Roasted Tomatillo Sauce
- Preheat oven to 400°F/200°C.
- Place whole garlic bulb on a small sheet of aluminum foil. Drizzle with olive oil (1 tbsp.). Wrap aluminum foil around garlic (cover completely) and place in oven.
- Arrange tomatillos (cut side down), onion, poblano peppers, and jalapeño on a sheet tray. Sprinkle with salt, pepper, and smoked paprika. Drizzle with 3 tbsp. extra virgin olive oil and toss together.
- Place sheet tray in oven and roast for 20-25 minutes at 400°F/200°C.
- Remove vegetables from oven and place them in a blender. Carefully remove and unwrap garlic from aluminum foil. Squeeze the roasted garlic cloves into the blender (leaving the outer husk out). Blend the mixture until smooth, about 1 minute. Set aside.
Assemble The Enchiladas
- Spray each corn tortilla on one side with olive oil and place them in a stack on a microwave-safe plate. Microwave tortillas for 2 minutes. Be careful taking them out - they will be hot! Set aside until they are cool enough to handle.
- In a 9"x13" casserole dish, spread enough tomatillo sauce to completely cover the bottom of the dish (about ¾ cup).
- Assemble enchiladas: On each tortilla, place 2-3 tbsp. shredded chicken and 1-2 tablespoon shredded cheese. Roll and place in casserole dish. Repeat with all 12 tortillas.
- Once all 12 enchiladas are in the dish, spread remaining sauce over enchiladas and then sprinkle remaining shredded cheese on top. Bake in the oven at 400°F/200°C for about 15 minutes, until the cheese is melted.
- Remove enchiladas from oven. Squeeze ½ lime over the enchiladas. Sprinkle the top of the enchiladas with chopped green onion, crumbled queso fresco, chopped cilantro, and then drizzle the top with Mexican crema. Serve immediately and enjoy!
Nutrition
Serving: 2enchiladasCalories: 513kcalCarbohydrates: 24gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 120mgSodium: 996mgPotassium: 1190mgFiber: 7gSugar: 9gVitamin A: 2358IUVitamin C: 28mgCalcium: 434mgIron: 5mg
Tried this recipe?Let us know how it was!