Tomatillo Chicken Enchiladas (Edit recipe)

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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!

30 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

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.

Serves: 8

Ingredients

tomatillo sauce

1 lb Tomatillo, papery skins removed & washed well
3 cloves Garlic, finely chopped
.5 whole Onion, medium sweet, peeled cut into .75” wedges
1 Tbsp Avocado Oil
1 whole Jalapeño, stemmed, with veins & seeds removed
1 cup Chicken Bone Broth, (sub veggie broth for vegan sauce)
.5 cup Cilantro, divided
1 tsp Sea Salt, fine
.25 tsp Chipotle Powder, (opt)
.5 whole Lemon Juice, juice of half or more as desired
1 whole Lime Juice, or more as desired

enchiladas

2 cups Chicken Breast, cooked, shredded & lightly salted
8 whole Flour Tortilla, your favorite variety
.25 cup Cilantro, roughly chopped

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Process

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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!