You’ll find tomatillos in the produce section at most grocery stores. Slideshow:  More Mexican Recipes 

Ian Knauer
January 2014

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© Ian Knauer

Recipe Summary

active:
25 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree 1 pound of the tomatillos, chile, scallions, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season with salt and pepper to taste.

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  • In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken, the remaining tomatillos and sugar, then cook, stirring until the chicken is cooked and the tomatillos are softened, about 6 minutes.

  • Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the reserved salsa verde over the tortillas.

  • Bake the enchiladas until the filling is hot, about 10 minutes. Serve garnished with cilantro sprigs and tomatillo slices.