Tomatillo Chicken Enchiladas

Looking forward to having some Mexican-style dinner tonight? Then check out this delicious chicken and tomatillo enchiladas recipe.

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  • prep time 30 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 6
 

Ingredients

SALSA

2
lb. fresh tomatillos*
1
cup chopped onions
3
serrano chile peppers, seeded, chopped
3
garlic cloves, crushed
1/4
cup lime juice
1/4
cup chopped fresh cilantro
1/2
teaspoon salt

ENCHILADAS

2
cups shredded cooked chicken
8
oz. (2 cups) shredded hot pepper Monterey Jack cheese or Monterey Jack cheese
1/2
cup chopped green onions
1/2
teaspoon cumin
1/2
teaspoon chili powder
1/4
teaspoon salt
12
(6-inch) soft corn tortillas, heated

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Remove husks from tomatillos; rinse. Place tomatillos in large saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender. Drain.
  • 2 Place tomatillos in food processor bowl with metal blade or blender container; process with on/off pulses just until smooth.** In large bowl, combine tomatillos and all remaining salsa ingredients; mix well. Spread 1 cup of the salsa over bottom of ungreased 13x9-inch (3-quart) baking dish.
  • 3 Heat oven to 350°F. In large bowl, combine chicken, 1 cup of the cheese, 1 cup of the salsa, green onions, cumin, chili powder and 1/4 teaspoon salt; mix well. Spoon 2 heaping tablespoons chicken mixture down center of each tortilla; roll up. Place, seam side down, over salsa in baking dish. Spoon 1/2 cup of the salsa over filled enchiladas. Cover.
  • 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Top with remaining salsa and cheese. Bake an additional 2 to 3 minutes or until cheese is melted.
  • 1 Remove husks from tomatillos; rinse. Place tomatillos in large saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender. Drain.
  • 2 Place tomatillos in food processor bowl with metal blade or blender container; process with on/off pulses just until smooth.** In large bowl, combine tomatillos and all remaining salsa ingredients; mix well. Spread 1 cup of the salsa over bottom of ungreased 13x9-inch (3-quart) baking dish.
  • 3 Heat oven to 350°F. In large bowl, combine chicken, 1 cup of the cheese, 1 cup of the salsa, green onions, cumin, chili powder and 1/4 teaspoon salt; mix well. Spoon 2 heaping tablespoons chicken mixture down center of each tortilla; roll up. Place, seam side down, over salsa in baking dish. Spoon 1/2 cup of the salsa over filled enchiladas. Cover.
  • 4 Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Top with remaining salsa and cheese. Bake an additional 2 to 3 minutes or until cheese is melted.

EXPERT TIPS

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Expert Tips

* Three 11-oz. cans tomatillos, drained, can be substituted for fresh tomatillos. Omit step 1. ** After tomatillos are processed in blender, they can be refrigerated up to 1 day or frozen up to 3 months.

The tomatillo, a common ingredient in Southwestern U.S. and Mexican recipes, resembles a green cherry tomato in a papery husk and has a mildly tart flavor.

Corn tortillas, Mexico's national bread, typically are made of nothing more than cornmeal and water and contain almost no fat (about 1 gram).

Prepare the chicken mixture and the salsa several hours in advance and store separately in the refrigerator. Wrap in the tortillas just before cooking time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
),
Cholesterol
75mg
75%;
Sodium
600mg
600%;
Total Carbohydrate
35g
35%
(Dietary Fiber
6g
6%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
80%;
Calcium
40%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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