Chicken Enchiladas with Tomatillo Sauce

This recipe comes from an old sailing buddy, thanks Claudia for sharing this wonderful dish.  I modified her recipe just slightly.   I didn’t know if I’d find fresh tomatillas at my local market so I decided to try a Mexican grocery I’d heard of in Lakewood, La Plaza.  They had lots of fresh produce,  freshly cut meats and a nice bakery too.  The poblano peppers were so lovely I decided to add one to this recipe.  They also make great fresh salsa.  Since I went on a Saturday,  the taco cart was open.   I just had to try the $2 tacos.  They were great.

La Plaza Supermarket- 13609 Lakewood Hts. Blvd, Lakewood, OH

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Chicken Enchiladas with Tomatillo Sauce

Shredded poached chicken

  • 2 bone-in, skin-on chicken breasts
  • 1/4 white onion
  • 2 cloves garlic
  • sea salt

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Place all in shallow pan, cover with water, bring to boil, lower heat to medium, cover and cook for 20-25 minutes.  Remove from pan, strain broth and reserve for sauce.  Once cool, remove skin and shred.

Tomatillo Sauce

  • 2 dozen tomatillos, husked and washed
  • 4-6 serrano peppers, stemmed, seeded and minced
  • 1/2 cup diced white onion
  • 3 cups chicken broth
  • 2 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsp chopped cilantro

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Boil tomatillos, peppers and onion in chicken broth for 10 minutes. Dissolve cornstarch in small amount of cold water and add to boiling mixture along with salt and cilantro. Boil sauce for 5 minutes. Remove from heat and puree.  A stick blender makes this easy.

For Enchiladas

  • shredded chicken
  • ¾ cup queso fresco
  • ¾ cup cheddar cheese, grated
  • 1 poblano pepper, roasted, peeled and sliced into small strips
  • 12 corn tortillas

Combine chicken, cheeses (reserve some to sprinkle on top later) and pepper in large bowl.  Heat oven to 350 degrees. Spray 9 X 13 pan with non stick spray. Pour ½ cup tomatillo sauce on bottom.  Warm tortillas (brushed with just a little oil) in non-stick skillet to soften.  Fill tortillas with chicken mixture, roll, place seam side down. Pour tomatillo sauce over top, cover with foil and bake 30 minutes. Take off foil and top with additional shredded cheese.   Garnish with fresh salsa and cilantro.

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