Chicken Enchiladas with Tomatillo Sauce

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	10%	0%
protein add	100%	100%
salt	1%	0%
aromatics	40%	6%
vegetables and beans	44%	1%
liquid	0%	39%
sweetener	1%	0%

Where it stands out

• #1 of 122 for tortilla integrity
• #5 of 122 for seasoning depth

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
150 g	1 medium yellow onion, (roughly chopped)
9 g	3 medium cloves garlic, (roughly chopped)
340 g	3/4 lb tomatillos, (husks and stems removed, cut into 1-in chunks)
45 g	3 jalapeño peppers, (seeded and roughly chopped)
4 g	1 teaspoon sugar
4 g	3/4 teaspoon salt
1 g	1/4 teaspoon ground cumin
454 g	1 lb chicken tenderloins
4 g	2 teaspoons ground cumin
3 g	1 1/2 teaspoons smoked paprika
6 g	1 teaspoon salt
27 g	2 tablespoons olive oil
150 g	1 medium yellow onion, (chopped)
50 g	1/2 cup chopped fresh cilantro leaves
227 g	8 oz (2 cups) shredded sharp cheddar cheese
	10 to 12 (6-in) corn tortillas
34 g	2 1/2 tablespoons olive oil
85 g	3 oz (3/4 cup) shredded sharp cheddar cheese
	Smoked paprika
	Cilantro leaves, (sour cream, shredded lettuce, avocado, lime wedges)

Method: 9 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I love this recipe and have made it several times following the recipe exactly. It’s perfect. I even make extra tomatillo sauce because it goes well on pan seared fish, chicken, almost everything except ice cream. After making it a few times I decided to tr” — a cook, 5.0★

“Great recipe once again, Jenn! Wish I’d tried these earlier. I’d been making a red sauce and it just didn’t quite hit the mark - taste wasn’t fresh. This is definitely better. I left plenty of the seeds in the jalapeños which made it spicy as we like. I used ” — a cook, 5.0★