Chicken Enchilades PDF Print E-mail
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Wednesday, 15 June 2011 19:18

Company Dish!  Smooth, tasty tomato-less enchilada with zesty tomatillo sauce.

Submitted by:  John Keife


  • 8 fresh tomatillos, peeled and washed and chopped
  • 1/2 white onion, finely chopped
  • 1 Habanero pepper rinsed, seeded, rib removed, and finely chopped
  • 1 medium Jalapeno pepper, rinsed, seeded, rib removed, and finely chopped
  • 2 cloves garlic, grated
  • 1/4 cup chopped, fresh cilantro
  • 1/4 cup vegetable oil
  • 10 6-inch flour or corn tortillas
  • 1 whole rotisserie chicken from your grocer
  • 1/2 cup sour cream
  • 1/4 cup of pickled Jalapeno slices
  • 2 cups shredded Monterrey Jack Cheese
  • salt and pepper to taste


  1. Heat oil in a large skillet over medium high heat
  2. Add tomatillos, onion, peppers, and garlic, sauteing approximately 7-8 minutes
  3. Remove mixture and allow to cool
  4. Add mixture and cilantro to blender and redue to a smooth consistency
  5. Heat small amount of oil in a large skillet and individually warm tortillas until softened, turning once
  6. Remove chicken meat from carcass and either chop or shred; set aside
  7. Spread a small amount of tomatillo sauce onto bottom of a large baking dish
  8. To assemble place approximately 2 TBS chicken, 1 tsp tomatillo sauce, 1 tsp cheese, and 2-3 Jalapeno slices onto each tortilla rolling tightly placing seam side down onto baking dish
  9. Sprinkle remaining Monterrey Jack Cheese over the top of the assembled enchiladas and bake in a preheated 350º oven for approximately 15 minutes until cheese begins to brown and bubble
  10. Serve individually with a dollop of sour cream on top

Serves 4

Last Updated on Sunday, 24 May 2015 18:46