These enchiladas are made with a super delicious, and super simple, roasted tomatillo sauce. This is one of the absolute best Mexican dishes that I’ve ever had!
I know that I have said it before, but I love Mexican food. It’s funny though, because growing up – I never really had Mexican food. My parents just weren’t crazy about Mexican food, so I really didn’t discover my love for it until I was older. We frequently eat Mexican inspired dishes or go to Mexican restaurants – I just love all of those great flavors.
Enchiladas are easy to throw together and they are super tasty. Instead of buying the enchilada sauce at the store, you have to try this roasted tomatillo sauce. It’s a simple and yummy green sauce. Roasted tomatillo sauce sounds complicated, but it’s not! It’s super easy! Promise! This recipe does however have a few steps involved, but each step is super easy.
You’ll want to buy about 15 medium sized tomatillos. In case you aren’t sure what a tomatillo is – it looks like a green tomato with a light green husk on the outside. You’ll want to peel that husk off, and lightly rinse under cold water. I cut my tomatillos in half and put them on a large baking sheet with either foil or parchment paper under it. You will also want to roast about 3 jalapenos with the tomatillos, along with 3-4 cloves of garlic. I smash the garlic with the backside of my knife and take the papery skin off. Place the garlic in some foil, drizzle with some olive oil, salt and pepper, then fold the foil together and put on the baking sheet with the tomatillos and jalapenos. Drizzle everything else on the sheet pan with olive oil, salt, and pepper. Make sure that everything is coated. Place in the over for 25 to 30 minutes.
Once the tomatillos and jalapenos are roasted, put them into a food processor or blender with the roasted garlic and cilantro. Add in some chicken stock and sour cream – and presto! Done! Check the sauce for salt and pepper and add it if needed.
To make this recipe even easier, I use a rotisserie chicken. You can however roast some chicken in the oven and then shred it though. You need about 2 cups of shredded chicken. Add about half of your tomatillo sauce to the chicken and half of the shredded cheese and combine. For the cheese, I use half Monterey Jack Cheese and half Pepper Jack cheese. I like a little kick with my enchiladas. You can use whatever cheese you like, or whatever cheese that you have on hand. I prefer to shred my own cheese – it just melts and combines better than pre-shredded cheese.
You will need about 8-10 flour tortillas. Place your filling in on the tortilla and then roll it up and place seam side down in your dish. Continue process until you run out of filling. Pour the rest of your roasted tomatillo sauce on top, and then sprinkle the rest of your cheese on top. Put in the oven for 20 minutes, and you have the most delicious enchilada dish ever. Garnish with some chopped cilantro if you wish. Leftover are also super delicious.
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