Prep Time: 30 minutes
Cook Time: 25 minutes
Yields: 4-6 Servings
You have got to try this very easy tomatillo chicken enchilada recipe. Whether you are looking for an easy weeknight dinner, or if any of you join a meal train and need a dish that is easy for someone to reheat, this is it. The nice thing about it is that it’s very easy to make in a disposable pan if you are making it for someone other than yourself. I double the recipe if I am making it for someone else so I have enough to make a pan for my family as well. I took a recipe from Marcela Valladolid’s Food Network recipe for the tomatillo sauce and tweaked it a bit to my liking.
- 9 tomatillos (husked and rinsed, as they are sticky)
- 1 serrano chili (seeded for less heat)
- 1 jalapeño (seeded for less heat)
- 1/2 white onion
- 2-3 cloves garlic
- 1/2 cup cilantro leaves, I just cut the top off of an entire bunch
- salt and pepper to taste
- 12 corn tortillas
- 1 container shredded chicken
- 1 can black beans, drained
- 2 cups cheese
- Combine tomatillos, serrano, jalapeno, white onion, and 3/4 cup water in a saucepan and bring to a boil on medium-high heat. Cover the pan and cook until the tomatillos turn to an olive-green color (about 8-10 minutes). Pour the contents from the saucepan into a blender and blend until smooth and sauce-like. Season the sauce with salt and pepper to taste.
- Mash the black beans in a mixing bowl to a spread-able consistency.
- Put 1/3 cup of the tomatillo sauce into the bottom of your pan.
- Heat a griddle on medium heat to warm up the tortillas enough to be able to roll them without tearing.
- Distribute the chicken and black beans into the 12 tortillas with a dab of the tomatillo sauce and a pinch of cheese in each tortilla.
- Line the pan with the stuffed tortillas and cover with the remainder of tomatillo sauce and top with the rest of the cheese.
- Bake at 350 degrees for 20 minutes or until cheese is melted.
- Dish up and top your enchiladas with cilantro, avocado, Mexican Crema, or salsa and enjoy!