Tomatillo Chicken Enchiladas Recipe

Roast or Boil Tomatillos

Preheat a medium skillet over medium-high heat. Place whole rinsed tomatillos, quartered onion pieces, jalapeño, and unpeeled garlic cloves in the skillet (or on a baking sheet under a broiler). Roast, turning occasionally, until the tomatillos are blistered and softened and the onion is translucent, about 8–10 minutes. Alternatively, simmer in boiling water for 5–7 minutes until softened, then drain.

Peel the garlic if boiled. Transfer the roasted/boiled tomatillos, onion, peeled garlic, jalapeño (seeded if desired), cilantro, lime juice, oil, and 1/2 cup broth to a blender. Add cumin, salt, and pepper. Blend until smooth, adding up to an additional 2 tbsp broth if needed to reach a saucy consistency.

Taste and adjust seasoning with more salt, lime juice, or cumin if desired. Pour the sauce into a saucepan and simmer over medium-low for 5 minutes to meld flavors, stirring occasionally. Keep warm.

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

If your tortillas are cold/stiff, heat a skillet over medium heat with 2 tbsp oil. Briefly warm each corn tortilla 10–15 seconds per side until pliable (do not crisp). Stack wrapped in a clean towel to keep warm and pliable.

Combine shredded chicken with 1 cup of the prepared tomatillo sauce and 1 cup of shredded Monterey Jack in a bowl. Add 1/4 tsp salt and stir to combine. This moistens the filling and ensures saucy enchiladas.

Working assembly-line style, dip each warmed tortilla briefly in the tomatillo sauce (about 1–2 seconds per side) to coat, place ~3 heaping tablespoons of the chicken filling down the center, and roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (should make about 10–12 enchiladas depending on fill).

Pour the remaining tomatillo sauce evenly over the assembled enchiladas. Sprinkle the top with the remaining 1 cup Monterey Jack and the additional 1/2 cup reserved for topping.

Bake uncovered in preheated oven for 18–22 minutes, until cheese is melted and sauce is bubbling. For lightly browned cheese, broil 1–2 minutes at the end—watch closely to prevent burning.

Remove from oven and let rest 3–4 minutes before serving so the sauce sets slightly.

Slice the avocado and chop cilantro while enchiladas bake. After resting, top the enchiladas with chopped cilantro, avocado slices, and lime wedges as desired.

While the enchiladas bake, bring 1.25 cups water to a boil with 1/4 tsp salt and 1 tsp butter or oil in a small saucepan. Add rinsed Jasmine rice, stir, return to a gentle simmer, cover, and reduce heat to low. Cook undisturbed for 14 minutes.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Place drained and rinsed black beans in a small saucepan with 2 tbsp water, 1/4 tsp cumin, 1/4 tsp garlic powder, and 1/4 tsp salt. Warm over medium-low heat, stirring occasionally, until heated through, about 5–7 minutes.

Finish with 1 tsp lime juice and 1 tbsp chopped cilantro, stir, and keep warm until plating.