Tomatillo Chicken Enchiladas
A zesty dish, with a homemade tomatillo sauce, PALEO ENCHILADAS never had it so good. To be honest, this sauce is so amazing and easy to make. You’ll find other creative ways to use it like serving it on top of grilled chicken or veggies. Drizzle it on your scrambled eggs, make a marinade by adding more lime juice and avocado oil. So many possibilities!
PREP TIME
30 minutes
COOK TIME
35 minutes
INGREDIENTS
16
Serves: 8
Ingredients
tomatillo sauce
- 1 lb1 lb1 lb Tomatillo, papery skins removed & washed well
- 3 cloves3 cloves3 cloves Garlic, finely chopped
- .5 whole.5 whole.5 whole Onion, medium sweet, peeled cut into .75” wedges
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 whole1 whole1 whole Jalapeño, stemmed, with veins & seeds removed
- 1 cup1 cup1 cup Chicken Bone Broth, (sub veggie broth for vegan sauce)
- .5 cup.5 cup.5 cup Cilantro, divided
- 1 tsp1 tsp1 tsp Sea Salt, fine
- .25 tsp.25 tsp.25 tsp Chipotle Powder, (opt)
- .5 whole.5 whole.5 whole Lemon Juice, juice of half or more as desired
- 1 whole1 whole1 whole Lime Juice, or more as desired
enchiladas
- 2 cups2 cups2 cups Chicken Breast, cooked, shredded & lightly salted
- 8 whole8 whole8 whole Flour Tortilla, your favorite variety
- .25 cup.25 cup.25 cup Cilantro, roughly chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- MAKE THAT SAUCE! Remove papery skin from tomatillos and rinse off, place them on a baking sheet (whole) along with the garlic (skins on), onion and pepper. Drizzle avocado oil on top, rub all ingredients with your hands to coat with the oil.
- Place under your broiler till everything is blistered!
- Once cool enough to touch, cut the stems out of the tomatillos, remove skin from garlic, and cut stems off the pepper. Add those items along with the onions and any juices from the baking tray into a medium saucepan.
- Add chicken broth, 1 handful of cilantro, salt, chipotle chile powder (if using), and lemon & lime juice. Stir to combine and let simmer for 12-15 minutes or until thickened up a bit.
- Purée with immersion blender til smooth, finely chop up the other handful of cilantro and stir to combine. Taste and add more salt or lime juice if needed.
- ASSEMBLY: Preheat oven to 375° – spray a 8″x8″ baking dish with avocado oil and pour about ½-¾ cup sauce to coat bottom
- Place a tortilla on a work surface, add about 2 tblsp chicken down the middle of the tortilla. Roll from one end to the other over the filling, place in a baking dish seam side down. Repeat with remaining tortillas placed in the pan right next to each other.
- Pour sauce over the top of the enchiladas. The amount of sauce you pour over will be a personal preference. We like to leave the ends exposed a bit so we know where one enchilada ends and the next one begins. We also like to reserve a little to warm up and serve on the side.
- Sprinkle with cilantro and additional toppings if using.
- Cover with foil and bake for 20 minutes, remove foil and bake for an additional 10-12 minutes or until sauce is bubbly.
- Remove from the oven, let sit for about 5 minutes before serving. Refrigerate any leftovers for up to a week. However, it’s doubtful they’ll last that long!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Shellfish Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 294 |
| Fat: | 13 g |
| Carbohydrates: | 51 g |
| Protein: | 21 g |
| Cholesterol: | 36 g |
| Sodium: | 786 mg |
| Fiber: | 15 g |
| Sugars: | 14 g |
| Calculated per serving. | |
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