Mexican🥩 Meat

Roasted Tomatillo Enchiladas

Name: Roasted Tomatillo Enchiladas
Total time: 35 min
Cuisine: Mexican
Ingredients: ~2½ cups roasted tomatillo sauce base; ~3 tbsp oil; 1½ cups chicken broth; 1 epazote; ½ rotisserie chicken; 8 corn tortillas; ~½ cup Mexican crema; ~1 cup Mexican queso anejo; 1 white onion; ~¼ cups fresh cilantro

⏱ 35 min

A classic central Mexican enchilada dish built on a roasted tomatillo sauce base. Features shredded rotisserie chicken wrapped in warm corn tortillas, completely covered with a bright tomatillo sauce infused with epazote, and finished with Mexican crema, aged cheese, fresh white onion, and cilantro.

Adapted from a video by Rick Bayless

Let's make Tomatillo Enchiladas

Watch on YouTube

Ingredients

roasted tomatillo sauce basemade in a separate video; or use prepared roasted tomatillo puree~2½ cupsest.
oilolive oil or any vegetable oil, enough to coat the bottom of pan~3 tbspest.
chicken brothor vegetable broth1½ cups
epazotelarge sprig; or substitute with a large handful of fresh cilantro1
rotisserie chickenabout half a whole chicken, shredded; or any other leftover cooked meat or roasted vegetables½
corn tortillaspreferably from a local tortilleria; can use frozen if necessary

Steps

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1
Heat oil in a pan over medium-high heat until it sizzles when a spoonful of tomatillo puree is added. Pour in all the roasted tomatillo base, stirring constantly for 4–5 minutes until the sauce reduces to a thick, concentrated consistency similar to tomato paste.
2
Stir in the chicken broth. Reduce heat to medium-low, add the epazote sprig (or cilantro), and let the sauce simmer gently while preparing other ingredients.
3
Lay out 8 corn tortillas on a counter and lightly spray them with oil on both sides, stacking them as you go. Place them in an open plastic bag and microwave for 1 minute to heat through and soften.
4
Mix a spoonful of sauce with the shredded chicken. Once the tortillas are cool enough to handle, fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a 9×13-inch baking dish.
5
Pour all the sauce over the enchiladas, ensuring they are completely covered from end to end. This prevents the enchiladas from drying out during baking.
6
Bake in a preheated 400°F oven for 4–5 minutes, just long enough for the sauce to be absorbed by the tortillas and the filling to heat through, without the tortillas becoming mushy.
7
Remove from the oven. Top with generous amounts of Mexican crema, queso anejo cheese, white onion slices, and fresh cilantro leaves and tender stems.

Roasted Tomatillo Enchiladas

Ingredients

Steps

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