Tri-color Enchiladas Recipe

Roast tomatillos & jalapeño

Preheat broiler or a cast-iron skillet over medium-high. Place tomatillos and jalapeño on a sheet pan or skillet and broil/sear until charred and softened, about 6–8 minutes total, turning once so they brown evenly. Remove and let cool briefly.

Blend salsa verde

In a blender, combine roasted tomatillos, jalapeño (remove seeds if you want milder sauce), quartered onion (reserve 1–2 small pieces if you prefer less raw onion flavor), garlic, cilantro, lime juice, olive oil, salt, and white pepper. Blend until smooth. Taste and adjust salt or lime. Set aside 1 cup for topping.

Make queso sauce

Cut American cheese into pieces. In a small saucepan over low heat, combine cheese and milk, stirring frequently until melted and smooth (about 4–6 minutes). Stir in crushed green chiles if using and keep warm over the lowest heat, stirring occasionally. If too thick, add more milk 1 tbsp at a time to reach a pourable consistency.

Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Whisk in 1 tbsp flour and cook 1 minute to make a roux. Reduce heat to low, add chili powder, cumin, oregano, garlic powder, and onion powder; stir until fragrant (30 seconds). Whisk in tomato paste until combined, then slowly pour in chicken broth while whisking to avoid lumps. Add apple cider vinegar and salt. Simmer gently 6–8 minutes until slightly thickened. Remove from heat and keep warm.

In a medium bowl, combine shredded chicken, salt, pepper, cumin, garlic powder, chopped cilantro, and lime juice. Toss until evenly coated. Taste and adjust seasoning. Keep warm or refrigerate briefly if needed; filling should be warm or room temperature when rolling.

Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish.

Soften tortillas

Warm tortillas to make them pliable so they don't crack when rolled: heat a skillet over medium, brush each tortilla lightly with vegetable oil (or briefly steam them wrapped in a damp towel in the microwave for 30–45 seconds). Keep them covered with a kitchen towel while assembling to stay soft.

Assemble enchiladas

Spread about 1/3 cup of red enchilada sauce evenly in the bottom of the prepared dish. Working one at a time, place a softened tortilla on a plate, add about 1/4 cup shredded chicken and 1–2 tbsp shredded cheese down the center, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. You should have 10–12 enchiladas arranged in the dish.

Top with sauces & cheese (Tri-color)

Ladle half of the remaining red sauce over one third of the enchiladas (one side of the dish). Spoon salsa verde over the center third of the enchiladas. Pour warm queso over the remaining third. Alternatively, for a layered look, divide the dish visually into three sections and apply red, green, and queso sauces accordingly. Sprinkle the entire tray with remaining shredded cheese.

Bake enchiladas in the preheated oven for 15–18 minutes, until cheese is melted and sauce is bubbling. For a lightly browned top, place under the broiler 1–2 minutes watching closely.

Garnish & serve

Remove from oven and let rest 5 minutes. Drizzle sour cream or crema in a zigzag across the tray or dollop per serving. Sprinkle pickled red onions, cilantro leaves, and crumbled queso fresco over the top. Serve with lime wedges on the side.