Tomatillo Deluxe Enchiladas Recipe

Prepare the tomatillos: remove husks, rinse under warm water to remove stickiness, and pat dry.

Heat a cast-iron skillet or griddle over medium-high heat. Brush tomatillos and jalapeño lightly with 1 tsp vegetable oil.

Blister and char the tomatillos and jalapeño on all sides, about 8–10 minutes total, turning occasionally, until softened and lightly blackened. Transfer to a plate to cool slightly.

Remove jalapeño stem and, if desired, scrape out seeds (leave some for heat). Place charred tomatillos, jalapeño, cilantro, chopped onion, garlic, lime juice, cumin and 1 tsp kosher salt in a blender or food processor.

Blend until mostly smooth, adding up to 2 tablespoons water to reach a pourable salsa consistency. Taste and adjust salt and lime as needed. Set aside 1 cup for the enchiladas and reserve any extra for serving.

Shred the cooked chicken finely if not already shredded. Place in a mixing bowl.

Add 1 cup shredded Monterey Jack, 1/2 cup crumbled queso fresco (if using), 1/2 cup sour cream, sliced green onions, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper to the chicken.

Mix thoroughly until filling is cohesive and slightly creamy. Taste and adjust seasoning — add a little more salt or lime juice from the salsa if it needs brightness.

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

Soften tortillas

Warm a large skillet over medium heat and add 2 tablespoons vegetable oil. Quickly fry each corn tortilla for 8–10 seconds per side until pliable and a few brown spots appear. Drain on paper towels and stack wrapped in a clean kitchen towel to keep warm. Alternatively, steam tortillas briefly.

Pour about 1/2 cup of the tomatillo salsa in the bottom of the prepared baking dish and spread into an even layer.

Work assembly-line style: place one softened tortilla on a flat surface, spoon about 1/4 to 1/3 cup of the chicken filling down the center, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas (should yield 10–12 enchiladas depending on fill).

When dish is filled, pour remaining tomatillo salsa evenly over enchiladas, making sure most seams are covered to prevent drying. Sprinkle the remaining 1 cup shredded Monterey Jack over the top.

Cover the baking dish loosely with foil and bake for 15 minutes. Remove foil and bake an additional 8–10 minutes, until cheese is melted and edges bubble and lightly brown.

If you prefer a slightly charred top, run under a broiler for 1–2 minutes — watch carefully to avoid burning.

Remove enchiladas from oven and let rest 5 minutes. Drizzle with remaining 1/4 cup sour cream or crema (thin with a teaspoon of water if too thick) in lines or dollops.

Garnish with chopped cilantro, sliced radishes, avocado slices and extra queso fresco if desired. Serve with lime wedges and reserved salsa verde on the side.

To store: refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until warmed through, about 15–20 minutes.