Creamy Tomatillo Enchiladas

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Time to ditch that canned Enchilada sauce and start making your own! This sauce is made with tomatillos. They’re originally from Mexico, and are like small, husked green tomatoes. Since I live in the southwest where Mexican food and ingredients are easy to find at your local grocery store (and I’m thankful for that fact everyday!), I can find these almost anywhere. But it might be harder to find in other parts of the country, so if you’re having trouble locating them, I’m sure these can be found at a Mexican grocery store in your area.

This sauce is made by roasting the tomatillos and onions, then throwing them in a blender with a few other ingredients to combine the perfect amount of heat, sweetness, and creaminess. Then it’s poured over Honey Lime flavored chicken wrapped in tortillas.

And good news if you’re hesitant to give up the convenience of just opening a can- this freezes well! It can easily be doubled, tripled, quadrupled, (you might just need to blend the sauce in batches and then mix, depending on the size of your blender) and then placed in the freezer for an easy dinner later, just do the work once!

Let me know how you like the sauce and enchiladas by commenting below or tagging me @theflouredcountertop in your Instagram stories- it really is a game changer!

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Creamy Tomatillos Enchiladas

Yield: 4

Author: The Floured Countertop

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ditch that canned enchilada sauce for this creamy Tomatillo sauce! It comes together quickly by roasting the tomatillos and blending them up with a few other ingredients. Then you pour it over the tortillas- filled with honey lime chicken. This sauce is great for doubling, just use what you need for your 9x13 pan of enchiladas, then freeze the rest of the sauce for later use!

Ingredients

Creamy Tomatillo Enchilada Sauce*

• 1/2 lb Tomatillos
• 1/4 White or Yellow Onion
• 2 Tbsp Mild Canned Green Chiles
• 1/2 Tbsp Sugar
• 2 Tbsp Lime Juice
• 1/2 cup Plain Yogurt
• Salt to taste

Creamy Tomatillo Chicken Enchiladas

• 4 cups cooked, shredded Chicken
• 1/3 cup Lime Juice
• 1 tsp Chile powder
• 2 Tbsp Honey or Agave Nectar
• 2 tsp Garlic Salt
• Tortillas (I used  seven 10-inch tortillas, you might use a couple more or less, depending on the size)
• 1 batch of Creamy Tomatillo Enchilada Sauce (see above)
• 1 1/2 cups Shredded Mexican-blend or Cheddar Cheese

Instructions

Creamy Tomatillo Enchilada Sauce

1. Preheat the oven to 425º. Husk and wash the 1/2 lb of tomatillos and cut off 1/4 of an onion. Place them on a cookie sheet and drizzle lightly with olive oil. Bake for 15-18 minutes, until they're blistering with brown spots.
2. Let the vegetables cool off a little, then throw them in a blender with the the 2 Tbsp of mild green chiles, 1 1/2 Tbsp sugar, 2 tbsp Lime juice, 1/2 cup Plain Yogurt, and salt to taste. Blend it all until smooth, about 2-3 minutes.

Creamy Tomatillo Chicken Enchiladas

1. Preheat your oven to 400º. In a medium mixing bowl, add the 4 cups of shredded chicken, 1/3 cup Lime juice, 1 tsp of Chile powder, 2 Tbsp Honey or Agave Nectar, and 2 tsp Garlic salt. Mix together well- then spoon into tortillas and roll. Place in a 9x13 greased pan, seam side down.
2. Pour 1 batch of Creamy Tomatillo Sauce on top, then sprinkle with 1 1/2 cups of Shredded cheese. Place in the oven and bake for 18-20 minutes, until the cheese is melted and the sauce is slightly bubbly.  Wait for about 10 minutes to cool down until serving.

Notes:

*This sauce is easy to double, freeze, and save for later! Just thaw it a few hours before needed, and pour over your enchiladas when it comes time to bake them.

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