Enchanted Enchiladas

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A good easy-to-chew dinner must do two jobs: It must be soft and it must be filling. The enchilada is the perfect employee, it does both these jobs all while showing off a cheesy smile. Enchanted enchiladas are my favorite variation of enchiladas, one which was dreamed up by the geniuses at America’s Test Kitchen. It takes a little time to make but it is THE best enchilada for those with trouble chewing or swallowing. The use of corn tortillas and the homemade tomatillo sauce is what sets this recipe apart. Corn tortillas soak up the flavor of the tomatillo sauce much better than flour tortillas could and are much easier to chew than flour tortillas. The resulting enchilada is soft, filling, with an authentic flavor that you rarely see outside of a hole-in-the-wall Mexican restaurant.


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    Enchanted Enchiladas

    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 6


    • Garlic Press
    • 9x13 Pan


    • 4 teaspoons vegetable oil
    • 1 chopped onion
    • ½ teaspoon cumin
    • 3 minced cloves of garlic
    • cups chicken broth
    • 1 pound chicken breasts
    • pounds tomatillos with husks and stems removed
    • 3 poblano chiles cut in half lengthwise with seeds removed
    • 2 teaspoons sugar
    • salt and pepper to taste
    • ½ cup chopped cilantro
    • 8 ounces shredded pepper jack cheese
    • 12 (6 inch) corn tortillas
    • cooking spray
    • sour cream


    • Heat oil (2 teaspoons of it) in a saucepan over medium heat until it starts bubbling. Add the onion and cook for about 5 minutes, until they are soft. Add the cumin and 2 of the minced cloves of garlic and stir together for 30 seconds. Put the heat down to low and mix in the chicken broth.  Add the chicken and cover the saucepan with a lid, simmer for 15-20 minutes, flip the chicken halfway through. When the chicken registers 160° F with a thermometer, take it out and put it in the fridge to cool. Be sure to keep 1/4 cup of the liquid from the saucepan to keep for later.
    • Coat the tomatillos and poblanos with 2 teaspoons of oil. Put them on a baking sheet lined with foil. Broil in oven on the top rack for 5-10 minutes, rotate the tray midway through. The tomatillo and poblano peppers will be softer and appear blackened, take them out of the oven and let them cool. Remove the skins from the poblano peppers. Put the tomatillos and poblano peppers to a food processor. Add sugar, 1 teaspoon of salt, the remaining clove of minced garlic, and the 1/4 cup of saved liquid from the chicken saucepan. Pulse in the food processor until left with a chunky sauce. Feel free to add more salt and pepper according to your taste preference.
    • Shred the cooled chicken with forks until it is fine enough to be eaten with your denture. Mix the shredded chicken together with the cilantro and a little more than half the pepper jack cheese.
    • Take the tortillas and spray both sides with cooking spray, bake them at 350° F on a baking sheet until soft, about 2-4 minutes. Take a 9x13 baking pan and spread 3/4 cup of the tomatillo sauce on the bottom of it. Place 1/3 cup of the chicken mixture in each tortilla and roll tightly, placing each tortilla in the 9x13 baking pan, try to put the seam facing down. Pour the rest of the tomatillo sauce evenly over the top, try to make sure everything is covered in the sauce, we want that flavor everywhere. Cover the top with the rest of the pepper jack cheese and cover the pan with foil. Bake at 450° F for 15-20 minutes. Top with sour cream and eat!
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    Easy To Chew

     Enchanted Enchiladas are moist, have multiple solid textures, and can be processed into bite sized pieces without extensive chewing.  

    If you require a pureed texture, Enchanted enchiladas can easily be pureed. Just add the completed dish to a food processor and pulse blend until the desired consistency is reached. You can thin the puree as needed by adding more enchilada sauce or cream to the food processor while blending. Top with sour cream.

    The ancient Mayans are credited with developing the art of wrapping corn tortillas around food. Although instead of chicken and cheese, they most likely wrapped their tortillas around a small fish.

    Weight for weight, tomatillos contain more minerals than tomatoes. They also are a rich source of Vitamin C and Niacin. Niacin is a great natural way to lower your blood cholesterol.

    I don’t like mincing garlic manually, it takes two days for my fingers to stop smelling like garlic. A garlic press has changed my culinary life. In mere seconds I can make uniformly minced garlic by the handful.  My favorite is the garlic press made by pampered chef. We have had ours for about 8 years and it works flawlessly.  You can check it out here!

    The easiest way to mince garlic on planet earth!

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