Best 7 Roasted Enchiladas With Tomatillo Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a tantalizing culinary journey with our Roasted Enchiladas with Tomatillo Sauce, a symphony of flavors that will awaken your taste buds. These delectable enchiladas, brimming with a savory filling of roasted vegetables and tender chicken, are enveloped in a vibrant tomatillo sauce, creating a harmonious balance of tangy, smoky, and earthy notes. Accompany these enchiladas with a refreshing Avocado Cream Sauce, a creamy and cooling complement that adds a touch of richness to each bite. For those seeking a vegan option, the Roasted Vegetable Enchiladas with Tomatillo Sauce offer a delightful plant-based alternative, bursting with the goodness of roasted vegetables and a flavorful tomatillo sauce. And for a delightful side dish, try our Tomatillo Salsa, a zesty and tangy salsa that adds a pop of freshness to any meal. Each recipe is carefully crafted to ensure a successful culinary experience, providing detailed instructions and enticing photos to guide you through the cooking process.

Let's cook with our recipes!

CHICKEN ENCHILADAS WITH TOMATILLO SAUCE



Chicken Enchiladas with Tomatillo Sauce image

Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce.

Provided by Jennifer Segal, inspired by a recipe in Cook's Illustrated

Categories     Dinner

Time 1h

Yield 4

Number Of Ingredients 24

1 tablespoon olive oil
1 medium yellow onion, roughly chopped
3 medium cloves garlic, peeled and smashed with the side of a chef's knife
¾ pound tomatillos, husks and stems removed, cut into 1-inch chunks
3 jalapeño chiles, seeded and roughly chopped (see note)
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon ground cumin
1 pound chicken tenderloins
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon salt
2 tablespoons olive oil
1 medium yellow onion, chopped
½ cup chopped fresh cilantro leaves
8 ounces (2 cups) shredded sharp cheddar cheese
11 6-inch corn tortillas
2½ tablespoons olive oil
3 ounces (¾ cup) shredded sharp cheddar cheese
Smoked paprika
¾ cup sour cream
1 small heart of romaine lettuce (or 5-6 leaves), shredded
1 avocado diced
1 lime, sliced

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
  • Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
  • Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
  • Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
  • Preheat oven to 400 degrees.
  • Spread ¾ cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.
  • Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1½ - 2 minutes. This makes them pliable.
  • Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
  • Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges. (The nutritional information below does not include the sour cream, romaine lettuce or avocado used to top the enchiladas.)
  • Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
  • Freezer-Friendly Instructions: The cooked enchiladas can be frozen for up to 3 months. When ready to serve, defrost them in the refrigerator for 24 hours and then reheat, covered in foil, in a 325°F oven until hot.

Nutrition Facts : ServingSize 2 3/4 enchiladas, Calories 991, Fat 66g, Carbohydrate 61g, Protein 41g, SaturatedFat 18g, UnsaturatedFat 1g, Sugar 9g, Fiber 9g, Sodium 2070mg, Cholesterol 126mg

CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA



Chicken Enchiladas with Roasted Tomatillo Chile Salsa image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Number Of Ingredients 39

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 tablespoon turmeric
1 teaspoon kosher salt
1 bay leaf

Steps:

  • Preheat oven to 400 degrees F.
  • For the salsa:
  • On a baking tray, roast tomatillos, onion, garlic and jalapenos 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.
  • For the 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. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. 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.
  • Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof 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. 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.
  • Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
  • In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
  • In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
  • Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS



Turkey Enchiladas with Fire-Roasted Tomatillos image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pounds tomatillos, husked and cut in quarters
3 cloves garlic
2 jalapenos, stemmed and seeded
1 small sweet onion, rough chopped
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken stock
1/2 bunch fresh cilantro
Juice of 2 limes
3 tablespoons olive oil
1 pound lean ground turkey
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/2 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
Eight 8-inch flour tortillas
1 cup shredded Jack cheese
1/2 cup crumbled queso fresco
Chopped fresh cilantro, for garnish
2 cups sour cream, for serving

Steps:

  • For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
  • For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
  • Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
  • Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.

ROASTED TOMATILLO SAUCE



Roasted Tomatillo Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 40m

Yield 2 1/2 quarts

Number Of Ingredients 10

1 pound tomatillos, husked, washed and halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
  • Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
  • Use immediately or pour into freezer bags, label and freeze.

TOMATILLO ENCHILADA SAUCE



Tomatillo Enchilada Sauce image

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g

HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS



Homemade Green Enchilada Sauce with Tomatillos image

This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups.

Provided by Taylor Chambers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h

Yield 6

Number Of Ingredients 8

8 cups water
2 tomatoes, halved
12 jalapeno peppers, stems removed
1 large white onion, quartered
10 tomatillos, halved
8 serrano peppers, stems removed
6 cloves garlic, peeled
salt and ground black pepper to taste

Steps:

  • Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
  • Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

Nutrition Facts : Calories 34.3 calories, Carbohydrate 7.4 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.4 g, Sodium 40.4 mg, Sugar 3.6 g

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce image

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Categories     Milk/Cream     Chicken     Garlic     Onion     Bake     Mozzarella     Hot Pepper     Tomatillo     Cilantro     Tortillas     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

Tips:

  • Prepare the tomatillo sauce ahead of time: You can make the sauce up to 3 days in advance and store it in the refrigerator. This will save you time on the day you're making the enchiladas.
  • Use a variety of cheeses: This recipe calls for a blend of cheddar, Monterey Jack, and queso Oaxaca cheeses. You can use different types of cheese if you like, but make sure they're good melting cheeses.
  • Don't overfill the enchiladas: Otherwise, they'll be difficult to roll and they may fall apart when you bake them.
  • Bake the enchiladas until they're golden brown and bubbly: This will ensure that they're cooked through and that the cheese is melted and gooey.
  • Serve the enchiladas with your favorite toppings: Some popular options include sour cream, guacamole, salsa, and Pico de Gallo.

Conclusion:

Roasted Enchiladas with Tomatillo Sauce are a delicious and easy-to-make meal that is perfect for any occasion. With a flavorful tomatillo sauce, a cheesy filling, and a crispy tortilla shell, these enchiladas are sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal that is also delicious, give this recipe a try. You won't be disappointed!

Related Topics