@chefsarahdevight: Tomatillo Chicken Enchiladas recipe 👇 #DinnerIdeas #cookwithme #recipes #easydinner #chicken Ingredients * 6 chicken quarters * 2 jalapeños * 6 cloves garlic * 1 tbsp dried oregano * 1 tbsp paprika * 1 tbsp chili powder * 2 tsp cumin * 1 tbsp salt * 1 tbsp freshly cracked black pepper * 2 cups chicken broth * Corn or flour tortillas * Shredded Monterey Jack cheese * Tomatillo sauce (recipe down below) Instructions 1. Add the chicken quarters, jalapeños, garlic, oregano, paprika, cumin, chili powder, salt, pepper, and chicken broth to a Dutch oven or heavy-bottomed pot. Bring to a gentle simmer, cover, reduce the heat to low, and cook for 1 hour, or until the chicken is fall-apart tender. 2. Remove the chicken from the pot and shred the meat, discarding the skin and bones. 3. Fill each tortilla with shredded chicken and a generous handful of Monterey Jack cheese. Roll tightly and arrange seam-side down in a greased casserole dish. 4. Pour the tomatillo sauce evenly over the enchiladas, then top with another layer of Monterey Jack cheese. 5. Bake at 375°F for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden. Roasted Tomatillo Sauce Ingredients * 7 tomatillos, husked * 1 small white onion, quartered * 1–2 jalapeños * 3 cloves garlic * ½ cup chicken stock * 1 bunch cilantro * Juice of 1 lime * Salt & black pepper, to taste Instructions 1. Place the tomatillos, onion, and jalapeños on a baking sheet and roast at 425°F for 20 minutes, until softened and lightly charred. 2. Transfer the roasted vegetables to a blender. Add the garlic, chicken stock, cilantro, lime juice, salt, and pepper, then blend until completely smooth. 3. Pour the sauce into a saucepan and simmer for 5–10 minutes to slightly reduce and deepen the flavor. Taste and adjust seasoning before pouring over the enchiladas.

Chef Sarah

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Thursday 02 July 2026 21:11:45 GMT