- Fresh Tomatillos (packed for juicing, organic option available)
- Onion (finely chopped)
- Garlic Cloves (minced)
- Cumin (ground)
- Salt (kosher or sea salt recommended)
- Black Pepper
- Corn Tortillas (whole wheat or traditional corn options)
- Shredded Cheese (Mexican blend, such as queso fresco and cheddar)
- Fresh Sour Cream
- Lime Juice (for garnish, adds freshness)
- Cilantro (fresh, for topping)
- Optional: Salsa Verde, Avocado Slices
Use these ingredients to craft a delicious Chicken Enchiladas with Tomatillo Sauce, perfect for Mexican cuisine lovers. Opt for organic and whole wheat options to enhance the authenticity of your dish while promoting healthy eating habits. Enjoy the rich flavors and aromas that come from authentic ingredients!
Steps
### Chicken Enchiladas with Tomatillo Sauce: A Delicious Mexican Recipe
Chicken enchiladas with tomatillo sauce is a delectable dish that combines the richness of chicken with the tangy flavor of tomatillos. This recipe will guide you through every step, ensuring your meal is both delicious and authentic.
#### Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cups shredded cooked chicken (from the chicken breasts)
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 oz tomatillos, husks removed and chopped
- 1 jalapeño pepper, seeded and chopped
- 4-5 small tomatoes, diced
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup shredded cheddar cheese
#### Equipment:
- Large skillet
- Mixing bowl
- Baking dish
- Aluminum foil
### Step-by-Step Instructions:
1. **Prepare the Chicken:**
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt and pepper, then cook them in a large skillet over medium heat until fully cooked through.
- Once done, let it cool slightly, then shred or dice the meat.
2. **Make the Tomatillo Sauce:**
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and garlic, cooking until fragrant (about 3-5 minutes).
- Stir in chopped tomatillos, jalapeño pepper, and tomatoes. Cook for about 10 minutes or until the vegetables are soft.
- Season with cumin, salt, and pepper to taste.
3. **Assemble the Enchiladas:**
- Warm tortillas on a dry skillet or in the microwave for 30-60 seconds per tortilla.
- Place a spoonful of shredded chicken in the center of each tortilla.
- Spoon some of the tomatillo sauce over the chicken and roll up tightly.
4. **Bake the Enchiladas:**
- Arrange the rolled enchiladas seam-side down in a baking dish.
- Pour any remaining tomatillo sauce over the top, then sprinkle shredded cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
5. **Serve:**
- Allow the enchiladas to rest for a few minutes before serving.
- Garnish with fresh cilantro, if desired.
### Tips:
- Use fresh tomatillos for the best flavor; they are often found in Latin markets or refrigerated sections of grocery stores.
- If you prefer a milder sauce, reduce or omit the jalapeño pepper.
- To make this dish even more authentic, serve it with sliced avocado, diced onion, and sour cream on the side.
### Conclusion:
Chicken enchiladas with tomatillo sauce is a delightful way to enjoy Mexican cuisine at home. With these detailed steps, you can create a meal that's sure to impress your family and friends. Enjoy the flavors of Mexico in every bite!