Chicken Three Ways: Tomatillo Enchiladas

So you've made roast chicken and now have a bunch of leftovers. Instead of simply putting together chicken salad, why not use the extra meat to create an entirely new dinner? Follow this scrumptious enchilada recipe. It's from Tyler Florence, and over 422 people have enjoyed it (myself included!). It tosses shredded cooked chicken with a quick and flavorful roasted tomatillo chile salsa. Unlike some enchiladas which are super heavy, the chunky green sauce is light and slightly spicy. The resulting dish is satisfying, but not overly so. Learn the technique now.

Chicken Enchiladas With Roasted Tomatillo Chile Salsa

Chicken Enchiladas With Roasted Tomatillo Chile Salsa


  1. Roasted Tomatillo Chile Salsa:
  2. 1 pound tomatillos, husked
  3. 1 white onion, peeled, sliced, quartered or whole
  4. 4 garlic cloves
  5. 2 jalapeños
  6. 2 teaspoons ground cumin
  7. 1 teaspoon salt
  8. 1/2 cup chopped cilantro leaves
  9. 1/2 lime, juiced
  10. Enchiladas:
  11. Extra-virgin olive oil
  12. 1/2 medium onion, diced
  13. 3 garlic cloves, chopped
  14. 1 1/2 teaspoon ground cumin
  15. 1/4 cup all-purpose flour
  16. 2 cups chicken stock, store-bought
  17. Chopped cilantro leaves
  18. 1 deli roasted chicken (about 3 pounds), boned, meat shredded
  19. Salt
  20. Freshly ground black pepper
  21. 10 large flour tortillas
  22. 1/2 pound monterey jack cheese, shredded
  23. 2 cups sour cream
  24. Chopped tomatoes and cilantro leaves, for garnish


  1. For the salsa: Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapeños for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
  2. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin, then cook for a further minute.
  3. Sprinkle on the flour and stir to ensure the flour doesn't burn, then gradually add the chicken stock to make a velouté. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
  4. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
  5. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.
  6. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serves 6-8.

Average ( votes):
I made these last night. Phenomenal!!!! The only thing I did not follow on this recipe was the flour and chicken stock part. It was not needed at all - - These tasted incredibly light and flavorful. I would recommend making more of the green salsa than it recommended.
This looks insane! I've got to try it sometime.
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