This is a fairly time-consuming recipe, but Corrie loves tomatillos so I decided to try it out one day.  I ended up cooking the chicken ahead of time which was a big help.  This was different than red sauce enchiladas I typically have, so I enjoyed it.  The only things I would change for next time is we forgot to puree the cottage cheese, and I would slightly reduce the quantity of cottage cheese (reflected in the recipe below).  Although I thought the addition of the cottage cheese might add a strange taste, I liked the tang it added, but I felt the flavor was just a little bit too prominent.

Roasted Tomatillo Enchiladas


  • 1 pound boneless, skinless chicken breasts
  • 3 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1/3 bunch of cilantro, chopped
  • 1 tbsp. chili powder
  • 1/2 tbsp. cumin or coriander, depending on your preference
  • 1 tsp. Mexican oregano
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. lime juice – added about an hour before cooking


  • 4-5 strips roasted red pepper (from jar), diced
  • 1 avocado, diced
  • 1/4 cup shredded Mexican blend cheese, plus cheese for topping the enchiladas
  • Creamy Roasted Tomatillo Sauce (recipe follows)
  • 7-8 corn or flour tortillas, warmed

Combine chicken with marinade ingredients, except lime juice, in a large ziplock bag or bowl. Refrigerate at least 4 hours, adding the lime juice during the last hour.  Remove from the marinade, saute it until golden brown on all sides. Shred the chicken, or chop it up into rough cubes.

Combine cooked chicken, red pepper, avocado, and 1/4 cup Mexican blend cheese in a bowl.

Coat the bottom of a baking dish with some of the tomatillo sauce. Take a tortilla shell, dip both sides in the tomatilla sauce, then add some of the chicken mixture.  Roll it and put into the baking dish, seam side down.

Continue until you have filled the casserole dish, making sure the enchiladas are tightly packed together, but not overlapping.  Spoon the tomatillo sauce over the enchiladas, and finish with a sprinkling of shredded cheese.

Cover and bake at 375 for about 25 minutes, or until hot and bubbly.

Creamy Roasted Tomatillo Sauce:

  • 10 small- medium tomatillos, remove husks and wash; cut into halves or quarters
  • 2 jalapenos, roughly chopped
  • 1 onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • Olive oil
  • Salt
  • 1 cup cilantro
  • 1/4 cup 2% cottage cheese, blended thoroughly
  • 3 oz.  Monterey Jack cheese
  • Dash of salt

Combine the first 5 ingredients in a baking dish. Roast on 450 degrees for about 20 minutes, or until tomatillos are tender.

In a pot, add roasted veggies, cilantro, and the salt. Mix everything together and then puree  throughly using an  immersion blender or a regular blender.

Add the cottage cheese and stir thoroughly. Add the cheese and stir until melted.

Let lightly simmer until you are ready to assemble your enchiladas, stirring occasionally.

Recipe found at Proceed With Caution; from Mary Ellen’s Cooking Creations