Chicken Enchiladas Recipe

Roast and blend

Preheat broiler. Place husked tomatillos and jalapeño on a baking sheet and broil 6–8 minutes, turning once, until charred and soft. Alternatively, boil tomatillos 8 minutes. Transfer to a blender with chopped white onion, garlic clove, cilantro, lime juice, and salt. Blend until smooth, adding up to 2 tablespoons water if needed to reach a saucy consistency. Taste and adjust salt or lime. Set aside.

Whisk together sour cream, lime juice, lime zest, and 1/4 tsp salt in a small bowl until smooth. Chill in refrigerator until ready to serve.

Heat 1 tablespoon oil in a skillet over medium heat. Thinly slice the yellow onion and dice both bell peppers. Add onion and peppers to the skillet and sauté 5–7 minutes until softened and lightly caramelized. Add minced garlic, cumin, smoked paprika, salt, and black pepper; cook 30–45 seconds until fragrant.

Add shredded cooked chicken and 1 tablespoon lime juice to the skillet. Stir to combine and heat through (2–3 minutes). Remove from heat and fold in 1/4 cup chopped cilantro. Taste and adjust seasoning. Keep warm.

Rinse rice under cold water until water runs clear. In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add minced garlic and toast 30 seconds. Add rice and stir to coat, cooking 1–2 minutes to lightly toast.

Add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

In a small saucepan, combine drained rinsed black beans, 1/2 tsp ground cumin, and a pinch of salt. Heat over low until warmed through (3–5 minutes). Keep covered until serving. Squeeze a lime wedge over beans if desired.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or a similar sized ovenproof dish.

If using corn tortillas, warm them to make pliable: heat 1 tablespoon oil in a skillet over medium-high, quickly fry each tortilla ~10–15 seconds per side until soft (or microwave stack wrapped in damp paper towel 30–45 seconds). Keep tortillas warm wrapped in a clean towel.

Spoon about 1/4 cup tomatillo salsa into the bottom of the prepared baking dish and spread into a thin layer to prevent sticking.

Place about 1/3 cup of the chicken-and-pepper filling down the center of each tortilla, sprinkle ~2 tablespoons shredded jack cheese on top of the filling, then roll tightly and place seam-side down in the baking dish. Repeat for all tortillas.

Pour remaining tomatillo salsa evenly over the rolled enchiladas, using a spoon to ensure each is coated. Sprinkle the remaining shredded jack cheese (about 1/2 cup reserved) evenly on top.

Bake in the preheated oven 15–18 minutes until cheese is melted and sauce is bubbling. For a lightly browned top, broil 1–2 minutes watching carefully.

Remove from oven and let rest 3–5 minutes. Drizzle lime crema over the enchiladas, sprinkle with additional chopped cilantro and extra cheese if desired. Serve with rice and black beans on the side and lime wedges.