Tomatillo Chicken Enchiladas

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

  • 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
  • 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.
  • 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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