Chicken Enchiladas With Creamy Tomatillo Sauce Recipe

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Chicken Enchiladas With Creamy Tomatillo Sauce
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Ingredients
15
Count
Nutrition
735
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth.
  2. Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
  3. Make Ahead Tips.
  4. The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
  5. Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
  6. Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
  7. Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 734.83 Kcal (3077 kJ)
Calories from fat 509.89 Kcal
% Daily Value*
Total Fat 56.65g 87%
Cholesterol 129.08mg 43%
Sodium 1180.12mg 49%
Potassium 642.64mg 14%
Total Carbs 35.45g 12%
Sugars 4.97g 20%
Dietary Fiber 5.98g 24%
Protein 23.22g 46%
Vitamin C 22.3mg 37%
Iron 1.6mg 9%
Calcium 359.6mg 36%
Amount Per 100 g
Calories 164.26 Kcal (688 kJ)
Calories from fat 113.98 Kcal
% Daily Value*
Total Fat 12.66g 87%
Cholesterol 28.85mg 43%
Sodium 263.8mg 49%
Potassium 143.65mg 14%
Total Carbs 7.93g 12%
Sugars 1.11g 20%
Dietary Fiber 1.34g 24%
Protein 5.19g 46%
Vitamin C 5mg 37%
Iron 0.4mg 9%
Calcium 80.4mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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