Ingredients:

  • 1 lb (450 g) Tomatillos, husked and rinsed
  • 1 medium (150 g) White Onion, quartered
  • 4 large Garlic Cloves, smashed
  • 1 small Jalapeño or Serrano pepper (optional)
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1 Tbsp (15 ml) Fresh Lime Juice
  • 1/2 cup (120 ml) Fresh Cilantro, packed
  • 1/2 cup (120 ml) Sour Cream or Mexican Crema (full fat)
  • Salt and Pepper, to taste
  • 3 cups (450 g) Cooked Chicken, shredded
  • 1 (15 oz) can (425 g) Cannellini or Navy Beans, rinsed and drained
  • 1 Tbsp (15 ml) Chili Powder
  • 1 tsp (5 ml) Ground Cumin
  • 1/2 tsp (2.5 ml) Dried Oregano (Mexican preferred)
  • 2 cups (230 g) Monterey Jack or Cheddar Cheese, grated (divided)
  • 10-12 medium (6-7 inches) Corn or Flour Tortillas
  • 2 Tbsp (30 ml) Vegetable Oil or Lard

Instructions:

  1. Roast or Simmer Aromatics: Place the husked tomatillos, quartered onion, garlic cloves, and optional jalapeño in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer gently for 10-15 minutes, or until the tomatillos soften and turn dull olive green.
  2. Blend the Base: Drain the simmering water (reserving 1/4 cup/60 ml) and transfer the solids to a blender. Add the 1 cup (240 ml) chicken stock, lime juice, and cilantro. Blend until completely smooth.
  3. Finish the Sauce: Pour the blended sauce back into the clean saucepan. Bring to a gentle simmer. Stir in the sour cream/crema until fully incorporated and the sauce is uniform and silky. Taste and season generously with salt and pepper. Reserve approximately 1/4 cup (60 ml) of this sauce for the filling, and 1/2 cup (120 ml) for the bottom of the baking dish.
  4. Combine Dry Ingredients: In a large bowl, mix the shredded chicken and drained white beans.
  5. Season the Filling: Add the chili powder, cumin, dried oregano, and 1 cup (115 g) of grated cheese. Mix thoroughly.
  6. Bind: Stir in the 1/4 cup (60 ml) of reserved creamy sauce to help bind the filling mixture.
  7. Preheat & Prep: Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish. Pour the 1/2 cup (120 ml) of reserved sauce into the bottom of the dish, spreading to coat.
  8. Soften Tortillas (Crucial Step): Heat the oil/lard in a small skillet over medium heat. Quickly dip each tortilla in the warm oil for about 10-15 seconds per side to soften it and prevent it from cracking. Drain briefly on paper towels.
  9. Roll the Enchiladas: Place 2–3 Tbsp of the filling down the centre of each softened tortilla. Roll it up tightly and place seam-side down in the prepared baking dish. Pack them snugly together.
  10. Sauce and Cheese: Pour the remaining Tomatillo-Crema sauce evenly over the rolled enchiladas. Ensure the ends are coated to prevent drying. Top with the remaining 1 cup (115 g) of grated cheese.
  11. Bake: Bake for 25 minutes, or until the cheese is melted, bubbly, and the sauce is simmering slightly around the edges.
  12. Rest and Serve: Allow the enchiladas to rest for 5-10 minutes after removing them from the oven. This allows the dish to settle and prevents the filling from spilling out when serving.