With the simple meal prep tip of making the chicken over the weekend, it is the quickest, and most drool-worthy weeknight dinner ever! Tomatillos are in season, and I couldn’t be happier. They’re those green tomatoes you see at the grocery store with the husks. I’ll be showing you how to transform them into the most delicious green salsa that you can use in many of my recipes.
Tomatillo Chicken Enchiladas
With the simple meal prep tip of making the chicken over the weekend, it is the quickest, and most drool-worthy weeknight dinner ever! Tomatillos are in season, and I couldn't be happier. They're those green tomatoes you see at the grocery store with the husks. I'll be showing you how to transform them into the most delicious green salsa that you can use in many of my recipes.
- 1 poached or roasted chicken see directions below 1 onion, carrots, celery, ginger, 1-2 bay leaves, 5 cloves garlic, 1 tbps peppercorns...I just use whatever veggies and herbs I have at home
- ~24 oz tomatillo salsa see ingredients below
- 2-3 cups pepper-jack cheese grated
- Cilantro for garnish
- 8 medium tortillas
- 1 1/2 lbs tomatillos husked, cleaned, and cut in half
- 2 jalapeños stem removed and cut in half
- 1 small red or yellow onion quartered
- 1/2 bulb garlic
- 1-2 tbsp unflavored oil like sunflower seed, vegetable, or canola
- salt & pepper
- 1 lime juiced
Peel and halve the onion, then chop veggies into large chunks, halve the garlic cloves, and put all the ingredients in a large pan with a pinch of sea salt, then cover with cold water. Medium high. Bring to boil. Reduce to simmer and cook ~1 hour.
Remove the bird from the pan and reduce the stock by about one-third. I freeze the stock in ziploc bags and use it for everything. Or you can store it in the fridge for 1 week.
Add your tomatillos, jalapenños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with vegetable oil and sprinkle with salt and pepper. Broil for 5-7 minutes.
Peel your garlic. Add all the ingredients to a food processor. Add the juice of 1/2 lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
Preheat to 400F.
Shred the chicken off the bones. Add ~9 oz. salsa and 1 1/2 cups grated cheese. This is your filling. Easy enough, right?
Add ~3 oz of the salsa sauce to a 13x9 inch oven-safe pan. This is so the tortillas don't stick.
Add ~1/2 cup of the filling to the middle of a tortilla, then roll to close and place it seam side down in the pan. Repeat with the other 7 tortillas. They will overlap slightly to fit.
Pour the rest of the salsa on top of the enchiladas. Top with the rest of the. Bake for 20 minutes until the cheese is melted and even a little bubbly.
Let rest 10 minutes, top with chopped cilantro leaves and serve!
You can make the tomatillo salsa 2-3 days in advance.