Chicken Enchiladas


Not sure why it’s taken us so long to share this recipe.  We’ve been making these for four years now, ever since I forgot the roux-making step in a Tyler Florence recipe for chicken enchiladas and we discovered that they taste better lighter, i.e. without the flour.

Image: Katie Harbath

They were also my first experience with tomatillos which I love for their citrusy green tang and the fact that they’re so pumpkin fat in their papery skins.

Our Whole Foods carries Tortillaland uncooked tortillas which taste homemade and speckle and warm immediately a hot nonstick skillet.

I serve these with sour cream and guacamole and a side salad of chopped romaine, grapefruit and avocado with a drizzle of olive oil, a squeeze of lime and a little sea salt and freshly-ground pepper.  A margarita doesn’t hurt.

If you’re thinking about do-ahead meals, these freeze beautifully.


Enchiladas with Salsa Verde

Yield: Serves 6

Tomatillo salsa (can be made a day ahead)

1 pound tomatillos, husked

1 white onion, peeled, and sliced

4 garlic cloves, peeled

2 jalapenos, halved and seeds removed

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro leaves

1/2 a lime, juiced 1 tablespoon extra virgin olive oil (optional)

1 tablespoon of honey (optional)

Place first 4 ingredients (tomatillos through jalapenos) in a large pot and fill to cover with water.  Bring to a boil over high heat and let simmer until vegetables are tender, about 12-15 minutes.  Drain completely.
Combine cooked vegetables with remaining ingredients in the bowl of a food processor or a blender. Pulse until smooth.  Season to taste with salt and pepper and extra-virgin olive oil and honey if needed.  Let cool.

For enchiladas

4 poached chicken breasts, shredded or

meat from one large rotisserie chicken

2 cups Monterey jack cheese, shredded

1 cup white cheddar cheese, shredded

12 flour tortillas
Preheat the oven to 350 degrees.

Combine the cheddar and Montery jack cheese in a bowl. Smear 4 tablespoons tomatillo salsa on the bottom of one large (13×9″) or two medium (8”) baking dishes.
In a large bowl, combine the chicken meat, 1-cup salsa and 1-1/2 cups cheese. Toss until mixed thoroughly.

Warm each tortilla briefly on each side in a nonstick pan before stuffing. Place 2-3 tablespoons of the chicken mixture into the bottom third of a tortilla. Using your hands, roll the tortilla like a cigar and place seam side down in the baking dish. Repeat with remaining tortillas, placing the finished enchilada close together until the baking dish is full.

Spoon the remaining salsa over the rolled enchiladas and top with cheese as desired.  Bake until cheese is golden and bubbly, about 35 minutes.

6 Comments on Chicken Enchiladas

  1. Julie and Lauren
    March 23, 2011 at 8:41 am (12 years ago)

    These are my favorite!! And homemade is so much better than any restaurant.

  2. Jennifer
    March 23, 2011 at 10:36 pm (12 years ago)

    The best chicken enchiladas, bar none! I know, because a little angel dropped them off at our house after my daughter was born. Best baby gift ever.

  3. Jane
    April 3, 2011 at 9:25 am (12 years ago)

    Made these last night for the AMA Foundation
    Board meeting using TJs salsa verde…amazing, everyone one loved them!

  4. applesandonions
    April 3, 2011 at 12:40 pm (12 years ago)

    YUM smart to use store bought salsa for a quick enchilada sauce Mom xo, LEH

  5. Gloria
    October 3, 2014 at 2:51 am (9 years ago)

    Absolutely love this recipe! I made a couple of adjustments though since I’m vegetarian. Instead of chicken, I used Tofurky and I also used yogurt instead of sour cream. Unfortunately, I couldn’t find these tortillas Iowa but I did find them on Amazon! The tortillas make all the difference in the world! I went with the Canasta Uncooked Flour brand since they make a vegetarian canola oil version. Thank you!

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  1. […] Sauce usually stars on our semi-famous* A&O Chicken Enchiladas. This sauce is light, tart and bursting with flavor. It’s so good it can lead to bragging […]

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