Description
This homemade green enchilada sauce recipe features roasted tomatillos and chiles, resulting in a vibrant and fresh flavor. It’s used to create hearty chicken enchiladas, finished with a unique smoked paprika and cumin crema swirl for added depth.
Ingredients
Scale
- 1 pound tomatillos, husked and rinsed
- 2–3 jalapeños, whole or halved (seeds removed for less spice)
- 1 small white onion, cut into chunks
- 4–5 garlic cloves, unpeeled
- 1 tablespoon vegetable oil
- 2 cups vegetable stock (or chicken stock)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 300 grams (10 oz) cooked shredded chicken (or firm tofu)
- 1.5 cups Monterey Jack cheese, shredded
- 8–10 corn tortillas
- 1/2 cup sour cream (or Mexican crema)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Instructions
- Roast Sauce Ingredients: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the husked tomatillos, jalapeños, onion pieces, and unpeeled garlic cloves on the sheet. Drizzle with 1 tablespoon of vegetable oil and toss gently to coat. Roast for 15-20 minutes, or until the tomatillos are soft and lightly charred.
- Blend the Sauce: Carefully peel the roasted garlic cloves. Transfer the roasted vegetables, peeled garlic, cilantro, vegetable stock, ground cumin, dried oregano, salt, and pepper to a blender. Blend until completely smooth.
- Simmer the Sauce: Pour the blended green enchilada sauce into a medium saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare Enchilada Assembly: While the sauce simmers, preheat the oven to 400°F (200°C). Combine the shredded chicken or seasoned tofu and half of the shredded cheese in a bowl for the filling. Lightly heat the corn tortillas in a small amount of oil for 10-15 seconds per side, or briefly warm them in the hot sauce to make them pliable.
- Assemble Enchiladas: Spread a thin layer of the warm green enchilada sauce on the bottom of a 9×13 inch baking dish. Fill each tortilla with a portion of the chicken and cheese mixture, then roll tightly and place seam-side down in the dish. Pour the remaining green enchilada sauce evenly over the rolled tortillas.
- Prepare Crema Swirl and Bake: In a separate small bowl, whisk together the sour cream, smoked paprika, and ground cumin. Drizzle this flavorful crema generously over the sauced enchiladas, creating distinct creamy swirls. Sprinkle the remaining shredded cheese over the enchiladas.
- Finish Baking: Bake for 20-25 minutes, or until the sauce is bubbling, the cheese is melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro before serving.
Notes
If the sauce looks too thin after simmering, add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water and stir until it thickens. To prevent tortillas from tearing, warm them slightly before rolling. For easy meal prep, roast chicken and vegetables simultaneously on separate baking sheets.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 220 calories
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
Keywords: Green Enchilada Sauce, Chicken Enchiladas, Mexican, Spicy, Creamy, Meal Prep, High Protein, Tomatillo, Crema