Roasted Tomatillo Chicken Enchiladas Recipes

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These enchiladas are amazing! I made this for a themed dinner party and the crowd went wild. They tasted as if we were at a mexican restaurant...without all the grease. It takes a little more time to prepare, but so worth it! NOTE: the first 8 ingredients are for the salsa. NOTE: This is a recipe by Tyler Florence.

Recipe From food.com

Provided by EagleRocker

Categories     Whole Chicken

Time 1h15m

Yield 5-10 serving(s)

Number Of Ingredients 20

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2020-05-06  · Step 2. Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and …

5/5 (5)
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  • Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
  • Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
  • Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
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ROASTED TOMATILLO CHICKEN ENCHILADA PIE RECIPE - LITTLE …
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2020-05-17  · Shred the chicken, set aside. PIE: Cut the tortillas down the center. Preheat the oven to 375ºF. Place 4 pieces of the tortillas in a 9x9 baking dish. …

5/5 (11)
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Total Time 1 hr 15 mins

  • SAUCE: Position a rack near the top of the oven. I use the highly preset, closest to the broiler. Preheat the broiler for about 10 minutes. If using fresh chicken, you can cook it at this time. Add the tomatillos, 1 whole poblano pepper, garlic, and quartered onions on a baking sheet and bake for 8-10 minutes turning halfway through. Remove the tray from the oven and immediately cover with a sheet of foil. This will allow the peels to loosen. Remove the peel from the garlic, poblano (remove the ribs and seeds), and tomatillos. Place the veggies into a food processor along with the cilantro, unroasted poblano (deseeded and ribbed), and baby spinach (if using) and blend until it breaks down into a sauce. Add the sour cream and chicken broth and continue to pulse until almost smooth, you can also add 1/4 teaspoon of cumin and season with salt and pepper to taste if desired.
  • CHICKEN: Bring a large pot of water to boil with a pinch of salt. Add the chicken to the pot, remove from heat and cover. Let cook for 25-35 minutes or until the chicken is poached and completely cooked through. Shred the chicken, set aside.
  • PIE: Cut the tortillas down the center. Preheat the oven to 375ºF. Place 4 pieces of the tortillas in a 9x9 baking dish. Don't worry if there's a little bit of space between the tortillas, that's okay. Add a layer of the chicken followed by 1/3 of the sauce and 1/3 of the cheese. Repeat the layers again. The final layer will have tortillas, then the sauce and finally the cheese.
  • BAKE: Bake the enchilada pie for 20-25 minutes or until the cheese melts. Sprinkle with cilantro and cotija cheese and serve with the lime wedges.
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ROASTED TOMATILLO CHICKEN ENCHILADAS - OH SWEET BASIL
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2018-10-13  · Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, …

4.4/5 (9)
Total Time 1 hr
Category Mom's Best 100 Easy Chicken Recipes
Calories 619 per serving

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Roast tomatillos, jalapeños, onion and garlic cloves for 30 minutes, flipping midway to avoid excessive charring. Remove from oven and let it cool for 10 minutes. Add roasted ingredients to a food processor with cilantro and spices, and blend until smooth. Add salt and pepper to taste.
  • Lower oven temperature to 350 degrees. In a small skillet, add vegetable oil over medium heat. Once warmed, add one tortilla at a time, leaving submerged for 5-7 seconds. Remove and place on a paper towel-lined plate.
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