When enchiladas are done right, they just might be the perfect food. They contain all four food groups: creamy, cheese, spicy, and carb-y. “Carb-y”? Well, it’s a word now. These cheesy chicken enchiladas with roasted tomatillo sauce are really satisfying. I could eat them once a week, then have them for lunch the next day. Some foods just make your tummy happy.
I recently made this dish for eleven hungry men in a very long church meeting. Isn’t that one man shy of a movie? Yeah, I know – it’s Twelve Angry Men. Well, in my world, they’re almost the same thing. I get hangry all the time. I bet the men deliberating in that jury room were hangry. The men in this meeting? I’m hoping the enchiladas brought the hangry feeling down, and the browned-butter chocolate-chip cookies with fresh strawberries they had for dessert quelled it for good. I’ll be posting a recipe for those cookies very soon – so keep an eye out!
The creamy, cheesiness of these enchiladas are phenomenal. But it’s the flavorful roasted tomatillo sauce that sends it over the top. I also get creative with the cheese blend and mixed cheddar, jack, and a Mexican cheese called queso quesadilla, which is unbelievably creamy and flavorful. Don’t be set back by the homemade sauce. It’s really easy, and it doesn’t take long to whip up. You can also save time if you buy cooked chicken, but it doesn’t take long to simmer some chicken thighs (15-20 minutes) for this dish. I just placed chicken thighs, fresh garlic cloves, chopped onion, a dash of dried oregano, and some salt and pepper in a pot, added enough water to cover it by about an inch or two, brought it to the boil, then simmered for about 15 minutes, skimming off impurities from the top. Then I cooled the chicken and shredded it. (Added bonus: you’ll have a flavorful broth you can use for other applications!) Also, I used chicken thighs because they don’t become dry and overcooked being cooked twice, as chicken breasts often do. I also happen to think chicken thighs are much more flavorful than breasts, and if you remove the skin, there’s not a huge difference in fat content (if you care about that kind of thing).
Note: I used Jalapeño, Pasilla, and Anaheim chiles in the sauce. These enchiladas did not come out spicy (because I was worried about different tastes). I prefer it spicy. If I were making it for myself, I’d probably add another jalapeno, and maybe a couple of serrano chiles, and I’d add several dashes of some wonderful spicy green hot sauce, like El Yucateco Habanero Green Hot Sauce. So good!