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Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas

A creamy, cheese sauce is doused over chicken enchiladas and topped with a golden roasted tomatillo salsa to add so much flavor!

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats You may have noticed, (or not, depends how often your frequent these parts) that I’ve been slightly MIA on all forms of social media, and even here on le blog. I’ve decided to cut back on my posting a bit, just for the Summer, to only twice a week.

I’m sure if you’re not a blogger you don’t think it’s a big deal to post three times a week, but let’s just say that it really, really is. And others who do it 4-5 times a week, I bow down to you.

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats With the nice weather coming around, I’m enjoying being outside with my kids more often, reading, exploring the area in our new home state and just generally loving all the relaxing with my family. As much as I love cooking, and blogging, and believe me I do, I really want to step back for the time being and spend time with my kids and husband, and enjoy other hobbies and interests that I love.

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats So..whether you care or not..that is what’s happening around here. I’ll still be around a couple times a week, and I’ll continuously throw a few lifestyle posts out there, but for the Summer, you can find me in the Sun with a book, a margarita, and laughing kids 🙂

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats Oh and eating lots and lots of Mexican food. Why? Because it’s my favorite? Why else? Because its Summer. I don’t really need any other reason. These Enchiladas are the bomb diggity. (I can’t believe I just typed that. and left it.) They have SO much flavor.

There are a few steps involved, but they really are as easy and as simple as can be. Roast the veggies, puree set aside. Toss the cooked chicken with a few other components. Fill the tortillas, roll and set in the pan. Make a cheese sauce and pour. Cook, top with pureed roasted tomatillos. Devour.

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats The tomatillo salsa, and rolled up enchis can be done ahead of time and when it comes time for dinner, make the cheese sauce, cook, and top with the salsa. Easy as can be and one of my favorite make ahead meals.

Plus ohmylord the flavor in these babies!

Roasted Tomatillos, Chicken and Cheese Sauce Enchiladas | Fabtastic Eats

Roasted Tomatillo and Cheese Sauce Enchiladas

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 Enchiladas

Roasted Tomatillo and Cheese Sauce Enchiladas

A creamy, cheese sauce is doused over chicken enchiladas and topped with a golden roasted tomatillo salsa to add so much flavor!

Ingredients

    Roasted Salsa Verde
  • 1 lb Tomatillos, husked, rinsed, and quartered
  • 1 jalapeno, seeded
  • 1/2 of a large red onion, quartered
  • 3-4 garlic cloves, peeled
  • 2 Tablespoons olive oil
  • salt and pepper
  • Filling
  • 4 cups shredded chicken
  • 1/4 cup fresh chopped cilantro
  • 1 large tomato, diced
  • salt and pepper
  • 1/4 cup sour cream
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 8 large tortillas
  • Cheese Sauce
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 3/4 cup milk (I used 2%)
  • 1 cup cheddar cheese
  • 1 cup fontina cheese, divided
  • 1/4 teaspoon cracked pepper
  • 1/8 teaspoon nutmeg

Directions

  1. Preheat oven to 400°
  2. Add the tomatillos, jalapeno, red onion, and garlic to a baking sheet. Toss with olive oil and a few cracks each of salt and pepper.
  3. Pop in the oven and roast for 35-40 minutes. Everything will shrink right up and get golden brown.
  4. Once done, transfer everything from the baking sheet into a food processor and pulse until smooth. Set aside.
  5. Reduce oven temperature to 350°
  6. In a large bowl add the chicken, cilantro, diced tomato, salt, pepper, sour cream, cumin, and chili powder. Toss to mix everything up well.
  7. Lay out your tortilla shells and divide the chicken mixture evenly between them. Roll them up tight and place close together in a baking dish.
  8. In a medium sized pot on the stove, melt the butter over medium-low heat. Whisk in the flour for about two minutes until it is bubbling and golden brown.
  9. Whisk in the milk, the cheddar, about 1/2 cup of the fontina, pepper, and nutmeg. Whisk until the cheese has melted and the sauce has slightly thickened.
  10. Pour the cheese sauce all over the tops of the rolled up enchiladas in the baking dish.
  11. Sprinkle with the remaining fontina and pop in the preheated oven for 20-30 minutes until the cheese is bubbling.
  12. When it is done, remove it from the oven and top with the roasted tomatillo salsa. Enjoy!

Notes

This was so fantastic! If you like your enchiladas extra extra cheesy, I would definitely recommend doubling up on the cheese sauce!

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2 Comments

  • Reply Nicole ~ Cooking for Keeps

    Good for you!! It’s definitely hard to get three posts up a week, I don’t know how people that have full-time jobs or have kids do more than that! Love these enchiladas. They’re totally my all-time weakness besides mac and cheese — love everything about these.

    April 24, 2014 at 1:40 pm
    • Reply Alaina

      I don’t know either..superhumans. 😉 Oh man, Mac & CHeese…now I want it! Thanks girl!

      April 25, 2014 at 11:27 am

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