Creamy Chicken Enchiladas with Charred Tomatillo Sauce
Flour tortillas filled with shredded rotisserie chicken bound in a silky cream sauce, rolled and baked under a vibrant charred tomatillo salsa and melted Monterey Jack. This version distinguishes itself with the broiler-charred tomatillo base that adds bitter-sweet depth to the traditionally mild sauce, balanced by fresh cilantro and lime. Serve for casual weeknight dinners or entertaining; the dish reheats beautifully and feels substantial without heavy labor. The cream sauce keeps the filling tender while the broiled salsa provides contrast and complexity.
Ingredients
- 1 pound tomatillos, husks removed, halved
- 1 small red onion, halved
- 2 whole serrano chilies, seeds and ribs removed, halved
- 4 large cloves garlic, divided
- 1 whole lime, juice only, plus additional for garnish
- 6 tablespoons fresh cilantro, roughly chopped, divided
- coarse salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons green onions, white and light green parts only, chopped
- 1 pinch ground cumin
- 2 tablespoons all-purpose flour
- ½ cup chicken stock
- ½ cup half-and-half, room temperature
- 1 whole rotisserie chicken, about 3 pounds, deboned, shredded
- 12 whole flour tortillas
- 2 cups shredded Monterey Jack cheese
- Roma tomatoes, diced, for garnish(optional)
Instructions
- 1
Position oven rack 4 inches below broiler and preheat broiler on high.
- 2
Arrange tomatillo halves cut side down on foil-lined baking sheet with onion, chilies, and 2 garlic cloves with skin. Broil until charred and tomatillos are tender, about 8-10 minutes.
- 3
Cool garlic and squeeze cloves from skins. Transfer charred vegetables and garlic to blender with lime juice, 2 tablespoons cilantro, salt, and pepper. Pulse until semi-chunky salsa consistency.
- 4
Pour salsa into medium skillet over high heat and whisk vigorously while simmering until thickened, about 3 minutes. Remove from heat, stir in 2 tablespoons cilantro, and set aside.
- 5
Mince remaining 2 garlic cloves. Melt butter in large skillet over medium heat. When foaming, add minced garlic and green onions. Season with salt, pepper, and cumin. Saute until scallions soften, about 2 minutes.
- 6
Sprinkle flour over scallion mixture and whisk to incorporate. Stir until flour loses raw taste, about 1 minute. Slowly pour in stock and half-and-half while whisking. Continue stirring until thickened, about 1 minute. Remove from heat.
- 7
Whisk in 1/4 cup tomatillo sauce and fold in shredded chicken. Season to taste with salt and pepper.
- 8
Preheat oven to 350 degrees Fahrenheit. Spread a few tablespoons tomatillo sauce on bottom of large baking dish.
- 9
Place a scoop of creamy chicken mixture in a tortilla, sprinkle with cheese, and fold over. Roll tightly and place seam-side down in baking dish. Repeat with remaining tortillas.
- 10
Pour remaining tomatillo sauce over enchiladas and top with remaining cheese. Bake until cheese is bubbly and lightly golden, about 30 minutes.
- 11
Garnish with remaining cilantro. Serve with chopped Roma tomatoes and lime wedges.
Tips
Charring the tomatillos under the broiler develops a bitter-sweet complexity that lifts the entire dish; do not skip this step or use canned tomatillos as a shortcut.
Whisk the cream sauce vigorously as you add stock and half-and-half to prevent lumps; add slowly for silky consistency.
Roll tortillas tightly and seam-side down so they stay sealed during baking and do not separate or unravel.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees Fahrenheit for 20 minutes until warmed through.
Assemble enchiladas without sauce or cheese up to 8 hours ahead. Cover and refrigerate. Add sauce and cheese just before baking; add 5-10 minutes to bake time if cold.
Serve warm with lime wedges, fresh cilantro, diced tomatoes, and sour cream or crema on the side. Pairs with Mexican lager, horchata, or agua fresca.
Common Mistakes
Do not skip broiling the tomatillos to avoid flat, canned-tasting sauce with no depth.
Do not overfill tortillas to avoid leaking filling and difficulty rolling.
Do not add cold half-and-half to hot stock to avoid curdling; bring to room temperature first.
FAQ
Can I make the tomatillo sauce ahead?
Yes, make it up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently in a skillet before using. The flavor deepens overnight.
Can I freeze enchiladas after assembly?
Yes, freeze unbaked up to 3 months. Do not thaw; add 15-20 minutes to bake time. Cover with foil to prevent browning too quickly, then uncover for last 10 minutes.
What if I do not have a rotisserie chicken?
Poach or roast 1.5 pounds boneless, skinless chicken breasts until cooked through, about 20 minutes. Shred the cooled meat. Or use canned or leftover cooked chicken.