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Plated Tomatillo Salsa Chicken Enchilada

Chicken Enchiladas with Charred Tomatillo Salsa

5 from 1 vote
Print Recipe
Course: Dinner, Main
Cuisine: Mexican, Tex-Mex
Keyword: Baked, Chicken, Enchiladas, green sauce, Grilled, Hatch Chile, Salsa, Suizas, Tomatillo
Prep Time: 45 minutes
Cook Time: 45 minutes
Optional Marinade Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
The total time includes marinating the chicken in tomatillo salsa.
This dish can be made with Rotisserie Chicken and just toss the chicken in the salsa before you roll them. This is a quick and easy way to have dinner on the table asap.
Great reason to make Charred Tomatillo Salsa ahead and freeze it. Pull it out and make this marinated grilled chicken enchiladas.
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Equipment

  • 1 9x16 Baking Dish
  • 1 Grill

Recipe Multiplier

Marinating the Chicken

Enchilada Ingredients

  • 16 ea Corn Tortillas
  • 3 cups Charred Tomatillo Salsa
  • 2 ea Walla Walla Onions - cut into 1/2" slices
  • 3 ea Anaheim Chiles
  • 1 cup Jack Cheese - grated

Instructions

Marinating the Chicken

  • After making or thawing the Charred Tomatillo Salsa (or use jarred).
    Marinate the Chicken. Place in a covered container or a resealable bag.
  • Marinate 4 - 24 hours.

Grilling the Chicken, Onions and Chiles

  • Preheat the grill to a medium high heat.
  • Grill the chicken on both sides. Remove from the grill when the chicken reaches 165°
  • Grill the onion slice. Turning 10 & 2 to create grill marks on both sides. If you get char on all the onions even better flavor. Cook until the onions are softened.
  • Grill the anaheim peppers, blister the skin on all sides.
    Remove from the grill when the skin is lifting from the flesh.
    Place in a bowl and cover with plastic wrap to steam the skin.
    Clean the skin from the peppers once they have cooled.

Assembling the Enchiladas

  • Shred or chop the chicken into ½" to 2" long pieces.
  • Grate the cheese.
  • Chop the onions into ½" to 1" pieces
  • Clean the seeds from the peppers and dice into ½"
  • Place a cup of tomatillo salsa in a the bottom of the 9x13" pan.
  • Using a griddle or a pan, heat a tortilla.
    Dip the tortilla in the tomatillo salsa.
  • Place the tortilla in the pan.
    Fill with chicken, chopped onions and diced chiles.
  • Roll the tortilla over the filling and place the rolled enchilada against the end of the 9x13" pan. (you can add cheese to the filling if you would like)
  • Repeat the process of heating and coating the tortilla in the salsa, filling and rolling until you have used the entire filling mix or filled the pan.
  • Top the rolled enchiladas with 2 cups of Charred Tomatillo Salsa.
  • Top with the grated cheese.
  • Bake the enchiladas for 45 minutes. Until cheese is melted and temps at least 150°.
    Serve with lime crema, and salsa.
    Enjoy!

Video