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Chicken Enchiladas with Tomatillo Sauce

Enchiladas, the comfort food of Mexico, can be made either with a deep red chile sauce, or this vibrant green tomatillo one.

Ingredients

Chicken Filling:

2 lbs. chicken breast

GOYA® Adobo with Pepper, to taste

½ white onion

4 cloves fresh garlic, peeled or 2 tsp. GOYA® Minced Garlic

1/3 cup Mexican crema or sour cream

Sauce:

2 cans (26 oz.) GOYA® Whole Tomatillos, drained

3 GOYA® Whole Jalapeño Peppers, stemmed

1 ½ tsp. GOYA® Minced Garlic or 3 cloves fresh garlic, minced

½ cup chopped white onion

3 tbsp. chopped cilantro

1 tbsp. GOYA® Corn Oil or GOYA® Vegetable Oil

1 tsp. GOYA® Adobo with Pepper

Enchiladas:

1/3 cup GOYA® Corn Oil or GOYA® Vegetable Oil

12 GOYA® Corn Tortillas

1 cup Mexican crema or 1 cup sour cream thinned with 2 tbsp. milk

½ white onion, very thinly sliced and broken into rings

1 cup queso fresco (fresh cheese), crumbled

Directions

1. Season chicken with Adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from the heat and let chicken cool in broth. Remove skin from chicken, pull off the chicken meat and shred. There should be 4 cups of chicken. Mix with crema.
2. Save broth for another use.
3. In batches, puree tomatillos, jalpeños, garlic, onion and cilantro in blender until smooth.
4. In skillet on medium-high, heat 1 tbsp. oil until it just starts to smoke. Quickly add Tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat and cook for 5 minutes until noticeably darker and thicker. Season sauce with Adobo. There should be about 3 cups of sauce. If needed, stir in some chicken broth.
Note: The tomatillos sauce can be made in advance, and kept covered in the refrigerator.
5. Heat the oven to 350 degrees F.
6. In another small frying pan on medium-high, heat 1/3 cup oil until hot but not smoking. Using slotted spatula or tongs, quickly pass each tortilla through oil on both sides and drain on absorbent paper in single layer.
7. Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll it up. Place in baking dish and repeat process for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with crema, onions rings and crumbled cheese. Serve immediately.
Serves 6