Tomatillo Enchiladas Recipe

Roast tomatillos and peppers

Preheat the broiler or a cast-iron skillet over medium-high heat. Lightly brush tomatillos and jalapeño with 1 tsp olive oil. Arrange tomatillos and pepper (and the quartered onion halves if broiling) on a foil-lined sheet. Broil or sear, turning occasionally, until charred and softened, about 6–10 minutes for broiler or 8–12 minutes in skillet. Remove and let cool slightly.

Transfer the roasted tomatillos, jalapeño (remove seeds for milder heat if desired), the quartered onion (use half reserved for filling if noted), and garlic to a blender. Add cilantro, lime juice, 1/4 cup broth, 1 tsp salt, and 1/4 tsp cumin. Blend until mostly smooth but with a little texture, about 30–45 seconds. Taste and adjust salt or lime. If salsa is too thick, add up to 2 tbsp more broth to reach a pourable consistency.

Pour about 1/2 cup of salsa into a small bowl to thin slightly if needed for a soaking sauce (reserve for dipping). The remaining salsa will be used to sauce the enchiladas and to coat the baking dish.

In a medium skillet heat 1 tbsp vegetable oil over medium heat. Add the finely chopped 1/2 onion and sauté until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add the shredded chicken (3 cups) to the skillet along with 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook until heated through and flavors meld, about 3–4 minutes. Remove from heat and stir in 3/4 cup of the shredded cheese to bind the filling slightly (reserve remaining cheese for topping). Taste and adjust seasoning.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or 1 tsp oil. Pour a thin layer (about 1/2 to 3/4 cup) of the tomatillo salsa into the bottom of the dish and spread to coat evenly.

Warm the corn tortillas so they are pliable: heat a skillet over medium-high heat and brush each tortilla lightly with oil, or wrap a stack in a damp kitchen towel and microwave 30–45 seconds. Keep warmed tortillas covered to remain pliable.

Working one at a time, place about 1/4 to 1/3 cup of the chicken filling down the center of a tortilla, sprinkle a little of the reserved shredded cheese (about 1–2 tbsp), then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling; you should end up with 10–12 enchiladas depending on roll size.

Once all enchiladas are in the dish, pour the remaining tomatillo salsa evenly over the top so enchiladas are well coated. Sprinkle the remaining shredded cheese (about 3/4 cup) and the crumbled queso fresco (1/2 cup) over the top.

Cover the dish loosely with foil and bake for 12 minutes. Remove foil and bake 6–8 more minutes until cheese is bubbly and edges of tortillas are slightly crisped.

Remove enchiladas from oven and let rest 3–5 minutes. Dollop sour cream or crema (1/2 cup) across the top or thin the crema with 1 tbsp lime juice for drizzling and drizzle over enchiladas.

Garnish with chopped cilantro, sliced radishes, and extra queso fresco. Serve hot with lime wedges on the side and the reserved tomatillo salsa for extra saucing or dipping.