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Chicken Enchiladas with Tomatillo Sauce

Name: Chicken Enchiladas with Tomatillo Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 to 6
Ingredients: For The Sauce:; 1 tablespoon olive oil; 1 medium yellow onion, roughly chopped; 3 medium cloves garlic, peeled and smashed with the side of a chef's knife; ¾ pound tomatillos, husks and stems removed, cut into 1-inch chunks; 3 jalapeño chiles, seeded and roughly chopped (see note); 1 teaspoon sugar; ¾ teaspoon salt; ¼ teaspoon ground cumin; For the Filling:; 1 pound chicken tenderloins; 2 teaspoons ground cumin; 1½ teaspoons smoked paprika; 1 teaspoon salt; 2 tablespoons olive oil; 1 medium yellow onion, chopped; ½ cup chopped fresh cilantro leaves; 8 ounces (2 cups) shredded sharp cheddar cheese; For Assembling:; 10 to 12 6-inch corn tortillas; 2½ tablespoons olive oil; 3 ounces (¾ cup) shredded sharp cheddar cheese; Smoked paprika; For Serving (optional):; Cilantro leaves, sour cream, shredded lettuce, avocado, lime wedges

Prep 40m

Cook 40m

Total 1h 20m

This chicken enchiladas recipe is packed with flavor, thanks to the tomatillo sauce and a perfectly seasoned filling. From the tender chicken and melted cheddar cheese, to the kick of jalapeño and smoked paprika, these enchiladas are sure to be a hit. Serve with optional sour cream, avocado, and lime wedges.