Tomatillo Chicken Enchiladas

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

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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