This is one of my all time favorite chicken enchiladas recipes that I have found! I love the freshness of the tomatillo salsa paired with the chicken. I discovered this recipe a few years ago and it has been a staple ever since. I didn’t have it on the menu plan for this month, but we had just grilled some chicken the night before and I had everything else I needed to make it so I decided to indulge my craving and make this.
This meal is easy to freeze, either just the chicken mixture to be rolled into tortillas later, or frozen after it’s been baked. I love to make this and then freeze half of it and I usually have some chicken leftover that I can either freeze or make into quesadillas. I think you’ll really enjoy this recipe if you love getting green chicken enchiladas when you go out to Mexican restaurants.
- 1 tbsp olive oil
- 1/2 cup onion, chopped
- 3 garlic cloves, chopped
- 1 1/2 tsp cumin
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup cilantro, chopped
- 4 chicken breasts, cooked and shredded (or rotisserie chicken)
- 20 flour tortillas
- 4 cups Monterrey Jack cheese
- 4 cups Tomatillo Salsa
Preheat oven to 350 F.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
Add the garlic and cumin then cook for another minute.
Sprinkle on flour and stir to ensure it doesn’t burn. Gradually whisk in chicken broth, constantly whisking until liquid thickens like gravy.
After liquid thickens, turn off heat, add 2 cups tomatillo salsa, cilantro, and chicken.
Season, to taste, with salt and pepper. Begin rolling chicken into tortillas adding a bit of cheese to tortillas.
I have been using so many tortillas lately that I’ve been getting tired of buying them. I decided to buy some white flour tortilla mix. Tyler and I had a lot of fun making our own for this recipe!
Once complete, top with remaining 2 cups tomatillo salsa and top with cheese. Bake uncovered for 30 minutes.