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Chicken Enchiladas with Tomatillo Sauce
Charred tomatillos, garlic, and serranos are the stars of the enchilada sauce in this dish. The acidity from these Mexican green tomatoes makes for a garden fresh flavor balanced by some heat from serrano peppers. The enchiladas are made by rolling corn tortillas around a flavorful filling of braised chicken thighs and pepperjack cheese, then dousing them in that tasty tomatillo sauce. Sides of red rice and charro beans make the meal complete alongside crema fresh to cool down any heat from the enchiladas.
Nutritional facts
Protein
37g
Carbs
88g
Calories
730
Fat
29g
Ingredients
Reviews
4.5
Based on 344 reviews
ROSALIND ROBERTS · 11/24/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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