Enchiladas with Tomatillo Sauce
Bright, tangy, and built for a crowd, these enchiladas brought a little Mexico into our Canadian kitchens—first as a restaurant discovery, then as a weeknight staple. The tomatillo sauce is fresh and zippy, the filling flexible (chicken or sweet potato), and the whole tray disappears fast at family dinners.
Prep Time: 20 minutes
Total Time: 45–50 minutes
Serves: 6–8
Ingredients
For the enchiladas
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 cups cooked, shredded chicken (or 3 cups roasted sweet potato cubes)
1 cup cooked Mexican rice
1 cup black beans (canned, drained)
1 cup corn kernels
8–10 flour or corn tortillas
2 cups grated cheese (cheddar, Monterey Jack, or a mix)
Salt and black pepper, to taste
For the tomatillo sauce
500 g (1 lb) tomatillos, husked and rinsed (or substitute jarred salsa verde)
2 jalapeños or green chilies, halved and seeded
2 garlic cloves, peeled
½ cup fresh coriander (cilantro)
Juice of 1 lime
Salt, to taste
Method
Make the sauce: Set oven to broil. Place tomatillos, jalapeños, and garlic on a lined tray and broil until blistered in spots, 6–8 minutes, turning once. Cool slightly, then blend with cilantro, lime juice, and salt until smooth. Adjust salt and lime to taste.
Prepare the filling: Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Stir in chicken (or sweet potato), rice, beans, and corn. Season with salt and pepper.
Warm the tortillas: Briefly warm tortillas in a dry pan or wrapped in foil in the oven so they’re pliable.
Assemble: Spoon filling along the center of each tortilla, roll snugly, and place seam-side down in a greased baking dish.
Top: Pour tomatillo sauce evenly over the enchiladas and sprinkle generously with cheese.
Bake: 190°C (375°F) for 20–25 minutes, until the cheese is melted and bubbling.
Serve: Garnish with extra cilantro and lime wedges; add sour cream if you like.
Variations
Roasted Sweet Potato & Pepita – Use the sweet potato filling only; add ½ tsp ground cumin and a pinch of chili powder to the pan. Top baked enchiladas with toasted pumpkin seeds and a drizzle of crema or yogurt.
Verde Suizas (Creamy) – Stir ¼–½ cup crème fraîche or sour cream into the tomatillo sauce before topping the tortillas; finish with extra cheese for a lush, restaurant-style bake.
Salsa Roja & Chicken – Swap the green sauce for a quick red: blend a 400 g (14 oz) can of fire-roasted tomatoes with a sautéed onion, 1 garlic clove, 1 tsp cumin, and a pinch of smoked paprika; simmer 5 minutes, season, and use as your topping.