Chicken Enchiladas with Roasted Tomatillo Sauce

I “attempted” to throw a surprise party for Tony’s birthday last week. I say “attempted” because he figured it out about two hours before everyone was set to arrive. Sigh. I think the multiple pans of enchiladas in the garage refrigerator may have been the first clue. Oh well. Although the surprise itself was a bust, the party was fantastic and everyone loved the enchiladas.

So here’s the recipe. I use fresh tomatillos, which are roasted with onions, garlic and jalapenos. It’s one of my favorite dishes to make for a big party as it’s easy and quick and a big crowd pleaser. Let me know if you make it. I’d love to hear what you think.

Chicken Enchiladas with Roasted Tomatillo Sauce

Served 6-8 people


1 large bag of fresh tomatillos

1 large onion

2 cloves garlic

2 jalapenos (with the seeds removed)

1/4 – 1/2 cup chicken or vegetable broth

1 pound cooked chicken shredded or cubed

1 Tbsp ground cumin

1 Tbsp onion powder

Salt to taste

1/4 cup fresh cilantro

1 cup freshly shucked corn

2 cups cotija cheese

12 corn tortillas

Sour cream or crema for garnish


1. Clean the tomatillos, removing the skins and washing thoroughly, and then chop them into 1-inch pieces.

2. Cut onions into 1-inch pieces and crack the garlic.

3. Drizzle enough olive or corn oil on a baking dish to coat the entire bottom and lay the tomatillos, onions and garlic on top.

4. Roast at 400 degrees until tomatillos are cooked through and onions are browned.

5. Place roasted vegetables, cumin, onion powder, cilantro and 1/4 cup of broth in a food processor and blend until vegetables chopped to a asalsa-like consistency. Add more broth if necessary.

6. Season with salt to taste.

7. Mix chicken and shucked corn together in a bowl. Season to taste.

8. Coat the bottom of a 9 x 13 baking pan with tomatillo sauce and then line it with corn tortillas. You may have to break some in two to create an even tortilla lining.

9. Top tortillas with about half the chicken and corn mixture. Add enough cotija cheese to top the chicken nicely.

10. Ladle on enough tomatillo sauce to coat the chicken and cheese (although do not glop it on).

11. Add another layer of tortillas, chicken and corn, cotija cheese and tomatillo sauce.

12. Top with a last layer of tortillas. Ladle on the remainder of the tomatillo sauce (you should have enough to evenly coat the top) and top with enough cotija cheese to cover the casserole.

13. Cover with oiled foil (placing the oil side on the bottom) and then bake at 350 for 30 minutes, or until bubbly inside.

14. Take off foil and bake for another 10 minutes or until nicely browned.

15. Serve with crema or sour cream as garnish.


4 Responses so far »

  1. 1

    Eric said,

    This is great! I was just telling my wife today how I want to make some enchiladas soon, and I’ve always wanted to try a tomatillo sauce. I can’t wait to try this!

  2. 2

    Mike said,

    I discovered this recipe last summer & it’s become a favourite in our house- especially when the tomatillos are in full swing and I make batches of salsa verde.

  3. 3

    Jessica said,

    I had a bunch of tomatillos from my CSA box this week, so I was on the search for a delicious tomatillo recipe. I definitely found it here! These enchiladas were deeeeeelicious! Thank you for the amazing recipe!

  4. 4

    dslincoln said,

    Hi Jessica — I’m so glad you liked it. How wonderful to get fresh tomatillos in your CSA box! I love how those boxes often bring a little surprise šŸ™‚

    Another recipe I like to make with tomatillos is chile verde. Here’s the recipe in case you get another batch from your CSA soon:

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